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dc.contributor.authorNieva Echevarría, Bárbara ORCID
dc.contributor.authorGoikoetxea Osés, Encarnación ORCID
dc.contributor.authorGuillén Loren, María Dolores
dc.date.accessioned2020-01-17T19:20:45Z
dc.date.available2020-01-17T19:20:45Z
dc.date.issued2018
dc.identifier.citationEkaia 34 : 83-98 (2018)
dc.identifier.issn0214-9001
dc.identifier.urihttp://hdl.handle.net/10810/38979
dc.description.abstractLan honen helburua liho-olioaren urdail-hesteetako in vitro digestioan d,l-alfa-tokoferolaren gehitzeak (200, 2000 eta 20000 ppm) konposatu lipidikoen hidrolisian eta oxidazioan duen efektua aztertzea zen. Horretarako, protoi erresonantzia magnetiko nuklearra (1H NMR) teknika erabili zen. Jatorri sintetikoko E bitamina honen gehikuntzak ez zuen efekturik izan lipolisian, baina oxidazioa areagotu zuen, dosi-mendeko modu batean. Hau kate poliasegabeen degradazioaren eta oxidazio-konposatuen sorreraren handipenek nabarmendu zuten. Ikerlan honen kondizioetan, alfa-tokoferolaren presentziak aldehidoen eta hidroxi edo keto taldeak dituzten dieno konjugatuen sorreran lagundu zuen.; The aim of this study was to investigate the effect of linseed oil enrichment with d,l-alpha-tocopherol (200, 2000 and 20 000 ppm) on the hydrolysis and oxidation undergone by lipidic components during in vitro gastrointestinal digestion. Proton Nu-clear Magnetic Resonance (1H NMR) was the technique employed. Although the addi-tion of this synthetic form of vitamin E did not affect lipolysis, the advance of oxidation reactions increased in a concentration-dependent manner. This was evidenced by the in-crease of polyunsaturated chains degradation and of oxidation compounds generation. Under the conditions of this study, the formation of aldehydes and of conjugated dienes having a hydroxy or a keto group was favoured in the presence of alpha-tocopherol.
dc.language.isoeus
dc.publisherServicio Editorial de la Universidad del País Vasco/Euskal Herriko Unibertsitatearen Argitalpen Zerbitzua
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleE bitaminaren gehikuntza urdail-hesteetako in vitro digestioan: efektu antioxidatzailea edo prooxidatzailea?
dc.typeinfo:eu-repo/semantics/article
dc.rights.holder© 2018, Servicio Editorial de la Universidad del País Vasco Euskal Herriko Unibertsitateko Argitalpen Zerbitzua
dc.identifier.doi10.1387/ekaia.19720 


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