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dc.contributor.authorEsteve Gil, Clara 
dc.contributor.authorMarina Alegre, María Luisa 
dc.contributor.authorGarcía López, María Concepción 
dc.date.accessioned2021-05-27T06:09:03Z
dc.date.available2021-05-27T06:09:03Z
dc.date.issued2015-01-15
dc.identifier.bibliographicCitationFood Chemistry, 2015, v. 167, p. 272-280en
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10017/48228en
dc.description.abstractThis work proposes a new strategy for the revalorization of residual materials from table-olive and olive oil production based on the extraction of bioactive peptides. Enzymatic hydrolysates of olive seed protein isolate were prepared by treatment with five different proteases: Alcalase, Thermolysin, Neutrase, Flavourzyme and PTN. Although all hydrolysates presented antioxidant properties, Alcalase was the enzyme that yielded the hydrolysate with the highest antioxidant capacity. All hydrolysates showed antihypertensive capacity, obtaining IC50 values from 29 to 350 mu g/ml. Thermolysin was the enzyme which yielded the hydrolysate with the highest ACE-inhibitory capacity. Hydrolysates were fractionated by ultrafiltration showing a high concentration of short chain peptides, which exhibited significantly higher antioxidant and antihypertensive capacities than fractions with higher molecular weights. Peptides in most active fractions were identified by LC-MS/MS, observing homologies with other recognized antioxidant and antihypertensive peptides. Finally, their antioxidant and antihypertensive capacities were evaluated after in vitro gastrointestinal digestion. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)en
dc.rights© Elsevieren
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en
dc.subjectOlive seedsen
dc.subjectBioactive peptidesen
dc.subjectAntioxidant capacityen
dc.subjectAntihypertensive capacityen
dc.subjectMass spectrometryen
dc.titleNovel strategy for the revalorization of olive (Olea europaea) residues based on the extraction of bioactive peptidesen
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.updated2021-05-27T06:08:41Z
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1016/j.foodchem.2014.06.090en
dc.relation.projectIDCTQ2009-11252 (Ministerio de Ciencia e Innovación) y AGL2012-36362 (Ministerio de Economía y Competitividad) S-2009/AGR-1464 (Comunidad de Madrid)es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.identifier.uxxiAR/0000020813en
dc.identifier.publicationtitleFood Chemistryen
dc.identifier.publicationvolume167
dc.identifier.publicationlastpage280
dc.identifier.publicationfirstpage272


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