Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tortola beans (<i> Phaseolus</i><i> vulgaris)</i>

Simple item page
dc.contributor.authorCruz, Nadia
dc.contributor.authorBasoalto-Cubillos, Aracely
dc.contributor.authorMarquez, Katherine
dc.contributor.authorNina, Nelida
dc.contributor.authorVallejos-Almirall, Alejandro
dc.contributor.authorArmijo, Francisco
dc.contributor.authorSchmeda-Hirschmann, Guillermo
dc.contributor.authorAvila, Felipe
dc.date.accessioned2025-01-20T16:04:22Z
dc.date.available2025-01-20T16:04:22Z
dc.date.issued2025
dc.description.abstractThe influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from T & oacute;rtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 degrees C (control) or thermally treated at 60 degrees C for 2 h, at either 0 % O-2 (I) or 20 % O-2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O-2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O-2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O-2. These findings indicate that SMEE from T & oacute;rtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2024.141085
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.141085
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/89728
dc.identifier.wosidWOS:001312802700001
dc.language.isoen
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectAdvanced glycation end products
dc.subjectThermal treatment
dc.subjectPolyphenols
dc.subjectBeans
dc.subjectProcyanidins
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleThermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tortola beans (<i> Phaseolus</i><i> vulgaris)</i>
dc.typeartículo
dc.volumen463
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
Files
Collections
Artículos de revistas