dc.contributor.author | Tejedor Calvo, Eva | |
dc.contributor.author | García-Barreda, Sergi | |
dc.contributor.author | Sánchez, Sergio | |
dc.contributor.author | Morte, Asunción | |
dc.contributor.author | Siles Sánchez, María de las Nieves | |
dc.contributor.author | Soler Rivas, Cristina | |
dc.contributor.author | Santoyo Díez, Susana | |
dc.contributor.author | Marco, Pedro | |
dc.contributor.other | UAM. Departamento de Química Física Aplicada | es_ES |
dc.date.accessioned | 2023-03-28T12:50:39Z | |
dc.date.available | 2023-03-28T12:50:39Z | |
dc.date.issued | 2022-01-23 | |
dc.identifier.citation | Foods 11.3 (2022): 298 | es_ES |
dc.identifier.issn | 2304-8158 (online) | es_ES |
dc.identifier.uri | http://hdl.handle.net/10486/706805 | |
dc.description.abstract | A PLE (pressurized liquid extraction) method was adjusted following a full-factorial experimental design to obtain bioactive-enriched fractions from Tuber aestivum and Terfezia claveryi. Temperature, time and solvent (water, ethanol and ethanol–water 1:1) parameters were investi-gated. The response variables investigated were: obtained yield and the levels of total carbohydrate (compounds, β-glucans, chitin, proteins, phenolic compounds and sterols). Principal component analysis indicated water solvent and high temperatures as more adequate parameters to extract polysaccharide-rich fractions (up to 68% of content), whereas ethanol was more suitable to extract fungal sterols (up to 12.5% of content). The fractions obtained at optimal conditions (16.7 MPa, 180◦ C, 30 min) were able to protect Caco2 cells from free radical exposure, acting as antioxidants, and were able to reduce secretion of pro-inflammatory cytokines in vitro: IL-6 (50%), and TNFα (80% only T. claveryi ethanol extract), as well as reduce high inhibitory activity (T. aestivum IC50: 9.44 mG/mL) | es_ES |
dc.format.extent | 19 pag. | es_ES |
dc.format.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | © 2022 by the authors | es_ES |
dc.subject.other | Antioxidants | es_ES |
dc.subject.other | Enzymes | es_ES |
dc.subject.other | Immunomodulation | es_ES |
dc.subject.other | Response surface methodology | es_ES |
dc.subject.other | Terfezia claveryi | es_ES |
dc.subject.other | Tuber aestivum | es_ES |
dc.title | Application of pressurized liquid extractions to obtain bioactive compounds from tuber aestivum and terfezia claveryi | es_ES |
dc.type | article | es_ES |
dc.subject.eciencia | Ciencia y Tecnología de Alimentos | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods11030298 | es_ES |
dc.identifier.doi | 10.3390/foods11030298 | es_ES |
dc.identifier.publicationfirstpage | 1 | es_ES |
dc.identifier.publicationissue | 3 | es_ES |
dc.identifier.publicationlastpage | 19 | es_ES |
dc.identifier.publicationvolume | 11 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.rights.cc | Reconocimiento | es_ES |
dc.rights.accessRights | openAccess | es_ES |
dc.facultadUAM | Facultad de Ciencias | es_ES |
dc.institutoUAM | Instituto de Investigación en Ciencias de la Alimentación (CIAL) | es_ES |