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Document Details
Document Type
:
Article In Journal
Document Title
:
Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives
Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives
Document Language
:
English
Abstract
:
To confirm the role of peptides as principal precursors of acrylamide formation in sterilized table olives, peptides from olive water were fractionated. After their partial fractionation by solid phase extraction (SPE) and ultrafiltration (<10,000 Da), respectively, small peptides from olive water were isolated by size-exclusion chromatography (SEC). In the fractions collected, peptides and polyphenolic compounds were determined colorimetrically, and acrylamide was quantitated by LC-MS/MS after heating of the samples. Subsequently, peptides were characterized by matrix-assisted laser desorption/ionizationtandem time of flight mass spectrometry (MALDI-TOF/TOF-MS), and polyphenols were analyzed by LC-MS in the respective fractions. Finally, peptides containing fractions were purified on a polymeric resin (Amberlite XAD 16HP) to remove unbound phenolic compounds by adsorption. The results of the different experiments performed in complete absence of free asparagine and reducing sugars strongly support small peptides bound to polyphenols to be the principal precursors of acrylamide in sterilized table olives. (C) 2014 Elsevier Ltd. All rights reserved.
ISSN
:
0023-6438
Journal Name
:
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume
:
59
Issue Number
:
1
Publishing Year
:
1435 AH
2014 AD
Article Type
:
Article
Added Date
:
Thursday, August 10, 2017
Researchers
Researcher Name (Arabic)
Researcher Name (English)
Researcher Type
Dr Grade
Email
Francisco Casado
Casado, Francisco
Researcher
Alfredo Montano
Montano, Alfredo
Researcher
Reinhold Carle
Carle, Reinhold
Researcher
Files
File Name
Type
Description
42563.pdf
pdf
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