dc.contributor.author | Nieva Echevarría, Bárbara | |
dc.contributor.author | Goikoetxea Osés, Encarnación | |
dc.contributor.author | Guillén Loren, María Dolores | |
dc.date.accessioned | 2020-01-17T19:20:45Z | |
dc.date.available | 2020-01-17T19:20:45Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Ekaia 34 : 83-98 (2018) | |
dc.identifier.issn | 0214-9001 | |
dc.identifier.uri | http://hdl.handle.net/10810/38979 | |
dc.description.abstract | Lan 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.iso | eus | |
dc.publisher | Servicio Editorial de la Universidad del País Vasco/Euskal Herriko Unibertsitatearen Argitalpen Zerbitzua | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.title | E bitaminaren gehikuntza urdail-hesteetako in vitro digestioan: efektu antioxidatzailea edo prooxidatzailea? | |
dc.type | info:eu-repo/semantics/article | |
dc.rights.holder | © 2018, Servicio Editorial de la Universidad del País Vasco Euskal Herriko Unibertsitateko Argitalpen Zerbitzua | |
dc.identifier.doi | 10.1387/ekaia.19720 | |