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Andres V.,Complutense University of Madrid | Mateo-Vivaracho L.,Campus Universitario Duques Of Soria | Guillamon E.,Campus Universitario Duques Of Soria | Villanueva M.J.,Complutense University of Madrid | Tenorio M.D.,Complutense University of Madrid
LWT - Food Science and Technology | Year: 2016

Bioactive compounds: lycopene, α-, β- and ε-carotenes, ascorbic acid, chlorogenic, p-coumaric, caffeic, hesperidin, narirutin, genistein, daidzin, daidzein, catechin and epicatechin were quantified in order to provide new information on high pressure (HP) processing (550 and 650 MPa/3 min/20 °C) compared to pasteurization (80 °C/3 min) in a multifruit-soymilk smoothie. Antioxidant activity (FRAP and DPPH), colour differences and storage effects (45 days/4 °C) were also investigated. HP maintained better original colour (ΔE< 2.82) than pasteurization (ΔE = 3.70), and did not modify the content of bioactive components (α- and ε-carotenes, ascorbic acid, total polyphenols); it even increased the concentration of lycopene and β-carotene and had higher antioxidant capacity than in heat-treated samples. Most remained quite stable under cold storage. About 55% of the ascorbic acid, the main compound relating to antioxidant capacity (r = 0.7399 for FRAP and r = 0.8944 for DPPH), was retained at the end of the storage period. © 2016 Elsevier Ltd. Source


Palacios I.,Campus Universitario Duques Of Soria | Garcia-Lafuente A.,Campus Universitario Duques Of Soria | Guillamon E.,Campus Universitario Duques Of Soria | Villares A.,Campus Universitario Duques Of Soria
Carbohydrate Research | Year: 2012

Novel water-soluble polysaccharides have been isolated from the fruiting bodies of the edible mushroom Pleurotus ostreatus. Three polysaccharide fractions were obtained by ethanol precipitation from cold water, hot water and hot aqueous NaOH extracts. The fractions were purified by size exclusion chromatography showing a unique carbohydrate occurring in each fraction: PC from the cold fraction, PH from the hot fraction and PB from the hot aqueous NaOH fraction. The analysis of the methylated alditol acetates and the NMR studies revealed that all the polysaccharides displayed a linear backbone. PC was formed by α-(1→3),(1→6)-linked galactopyranosyl residues whereas PH and PB consisted of glucose-linked units. PH was exclusively composed of glucopyranosyl units bound by α-(1→4) linkages whereas PB was a β-linked glucan showing (1→3) and (1→6) glycosidic bonds. The analysis of molecular arrangement by complexation with Congo red showed that only the β-linked polysaccharide (PB) displayed a triple helix conformation. © 2012 Elsevier Ltd. All rights reserved. Source


Villares A.,Campus Universitario Duques Of Soria | Garcia-Lafuente A.,Campus Universitario Duques Of Soria | Guillamon E.,Campus Universitario Duques Of Soria | Mateo-Vivaracho L.,Campus Universitario Duques Of Soria
Bioactive Carbohydrates and Dietary Fibre | Year: 2013

A structural characterization of two polysaccharides isolated from the fruiting bodies of the wild edible mushroom Cantharellus cibarius was performed after extraction and purification. Two polysaccharides were separated by successive aqueous extractions with boiling water and with NaOH aqueous solution (1 M, 100°C), respectively. The size exclusion chromatograms from the separated fractions showed a single peak in each fraction. The polysaccharide from the boiling water fraction (PsCcib-I) was a glucan-type carbohydrate with a molecular weight of 150 kDa. The methylation analysis and NMR experiments showed that PsCcib-I was composed of a main chain consisting of α-(1→6)-Glcp units with β-(1→4)-linked branches every third glucose residue. Differently, the polysaccharide separated from the hot aqueous NaOH fraction (PsCcib-II) had a molecular weight of 120 kDa and appeared to be a glucan-type carbohydrate composed of β-(1→3)-linked glucose units with branches at O-6 every third sugar residue. The complexation with Congo red showed that PsCcib-II displayed a triple helical conformation. © 2013 Elsevier Ltd. All rights reserved. Source


Villares A.,Campus Universitario Duques Of Soria | Mateo-Vivaracho L.,Campus Universitario Duques Of Soria | Garcia-Lafuente A.,Campus Universitario Duques Of Soria | Guillamon E.,Campus Universitario Duques Of Soria
Food Chemistry | Year: 2014

Ergosterol (5,7,22-ergostatrien-3β-ol) and ergosteryl derivatives from different genera of edible mushrooms were separated and quantified by an isocratic reversed-phase high performance liquid chromatography (HPLC) method. The technique allowed a rapid separation of free ergosterol and two ergosteryl derivatives occurring in mushrooms. The ergosterol content varied considerably depending on the fungus. Thus, the species Agaricus bisporus and Hygrophorus marzuolus presented high quantities of ergosterol (6.4-6.8 mg/g, dry matter) followed by Pleurotus ostreatus, Calocybe gambosa, Lentinus edodes, and Boletus edulis (3.3-4.0 mg/g). In contrast, other species, such as Cantharellus cibarius, Lactarius deliciosus and Craterellus cornucopioides, contained significantly lower ergosterol amounts (0.2-0.4 mg/g). Two ergosteryl derivatives were found in mushrooms and also the content depended on the fungus. The stability of ergosterol, in terms of the formation of ergosterol peroxide, was evaluated under different storage temperatures and UV radiation. The lower the temperature (-20 C) and the radiation time (10 min), the lower ergosterol oxidation was observed. © 2013 Elsevier Inc. All rights reserved. Source


Palacios I.,Campus Universitario Duques Of Soria | Guillamon E.,Campus Universitario Duques Of Soria | Garcia-Lafuente A.,Campus Universitario Duques Of Soria | Villares A.,Campus Universitario Duques Of Soria
Current Nutrition and Food Science | Year: 2012

Water-soluble polysaccharides have been extracted from the fruiting bodies of Lentinus edodes mushrooms. Three carbohydrate fractions (cold water, hot water and hot aqueous NaOH) from the mushrooms were separated by ethanol precipitation. Size exclusion chromatography revealed the presence of a unique polysaccharide in each fraction. Cold water fraction polysaccharide (PLeC) was composed of glucose and galactose bound by (1→3) and (1→4) linkages with a high degree of branching at O-3 and O-4 of galactose residues. Hot water fraction polysaccharide (PLeH) showed (1→4),(1→6)-linked glucopyranosyl residues with branches at O-4 and O-6. Differently, hot aqueous NaOH fraction (PLeB) consisted of a (1→3),(1→6)-linked glucan branched at O-3 and O-6. NMR studies revealed that the polysaccharides PLeC and PLeH displayed both α and β configurations whereas PLeB presented β anomeric configuration. The analysis of molecular arrangement by complexation with Congo red showed that the three polysaccharides (PLeC, PLeH and PLeB) displayed a triple helix conformation. © 2012 Bentham Science Publishers. Source

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