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dc.contributor.authorGarcía López, María Concepción 
dc.contributor.authorEndermann , J
dc.contributor.authorGonzález García, Estefanía 
dc.contributor.authorMarina Alegre, María Luisa 
dc.date.accessioned2021-05-26T15:19:41Z
dc.date.available2021-05-26T15:19:41Z
dc.date.issued2015-02-11
dc.identifier.bibliographicCitationJournal of Agricultural and Food Chemistry, 2015, v. 63, n. 5, p. 1514-1520en
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10017/48207en
dc.description.abstractThe processing of fruits, such as cherries, is characterized by generating a lot of waste material such as fruit stones, skins, etc. To contribute to environmental sustainability, it is necessary to recover these residues. Cherry stones contain seeds with a significant amount of proteins that are underused and undervalued. The aim of this work was to extract cherry seed proteins, to evaluate the presence of bioactive peptides, and to identify them by mass spectrometry. The digestion of cherry seed proteins was optimized, and three different enzymes were employed: Alcalase, Thermolysin, and Flavourzyme. Peptide extracts obtained by the digestion of the cherry seed protein isolate with Alcalase and Thermolysin yielded the highest antioxidant and antihypertensive capacities. Ultrafiltration of hydrolysates allowed obtaining fractions with high antioxidant and antihypertensive capabilities. HPLC-Q-TOF-MS together with bioinformatics tools enabled one to identify peptides in these fractions.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)en
dc.rights© ACSen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en
dc.subjectcherryen
dc.subjectseed proteinsen
dc.subjectpeptideen
dc.subjectantihypertensiveen
dc.subjectantioxidanten
dc.subjectMS identificationen
dc.titleHPLC-Q-TOF-MS identification of antioxidant and antihypertensive peptides recovered from cherry (Prunus Cerasus L.) subproductsen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaQuímicaes_ES
dc.subject.ecienciaChemistryen
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Químicaes_ES
dc.date.updated2021-05-26T15:19:11Z
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1021/jf505037pen
dc.relation.projectIDMinisterio de Economía y Competitividad (AGL2012-36362) Universidad de Alcalá (CCG2013/EXP-028) Comunidad de Madrid y financiación europea del programa FEDER (S2009/AGR-1464, ANALISYC-II)es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.uxxiAR/0000020814en
dc.identifier.publicationtitleJournal of Agricultural and Food Chemistryen
dc.identifier.publicationvolume63
dc.identifier.publicationlastpage1520
dc.identifier.publicationissue5
dc.identifier.publicationfirstpage1514


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