Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conserv...
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2013
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v48_n8_p1729_Santagapita http://hdl.handle.net/20.500.12110/paper_09505423_v48_n8_p1729_Santagapita |
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paper:paper_09505423_v48_n8_p1729_Santagapita2023-06-08T15:54:45Z Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts Santagapita, Patricio Román Rosa, Silvina Mariana Mazzobre, María Florencia Buera, María del Pilar Galvagno, Miguel Angel Carotenoids DHA Differential scanning calorimetry Freezing Microalgae Carotenoids DHA Docosahexaenoic acid Long-term conservation Micro-algae Oxidation onset temperature Oxidation stability Oxidative stability Algae Cells Cytology Freezing Microorganisms Pigments Saturated fatty acids Thermodynamic properties Unsaturated fatty acids Differential scanning calorimetry The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage. © 2013 Institute of Food Science and Technology. Fil:Santagapita, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rosa, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:de Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Galvagno, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v48_n8_p1729_Santagapita http://hdl.handle.net/20.500.12110/paper_09505423_v48_n8_p1729_Santagapita |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Carotenoids DHA Differential scanning calorimetry Freezing Microalgae Carotenoids DHA Docosahexaenoic acid Long-term conservation Micro-algae Oxidation onset temperature Oxidation stability Oxidative stability Algae Cells Cytology Freezing Microorganisms Pigments Saturated fatty acids Thermodynamic properties Unsaturated fatty acids Differential scanning calorimetry |
| spellingShingle |
Carotenoids DHA Differential scanning calorimetry Freezing Microalgae Carotenoids DHA Docosahexaenoic acid Long-term conservation Micro-algae Oxidation onset temperature Oxidation stability Oxidative stability Algae Cells Cytology Freezing Microorganisms Pigments Saturated fatty acids Thermodynamic properties Unsaturated fatty acids Differential scanning calorimetry Santagapita, Patricio Román Rosa, Silvina Mariana Mazzobre, María Florencia Buera, María del Pilar Galvagno, Miguel Angel Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| topic_facet |
Carotenoids DHA Differential scanning calorimetry Freezing Microalgae Carotenoids DHA Docosahexaenoic acid Long-term conservation Micro-algae Oxidation onset temperature Oxidation stability Oxidative stability Algae Cells Cytology Freezing Microorganisms Pigments Saturated fatty acids Thermodynamic properties Unsaturated fatty acids Differential scanning calorimetry |
| description |
The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage. © 2013 Institute of Food Science and Technology. |
| author |
Santagapita, Patricio Román Rosa, Silvina Mariana Mazzobre, María Florencia Buera, María del Pilar Galvagno, Miguel Angel |
| author_facet |
Santagapita, Patricio Román Rosa, Silvina Mariana Mazzobre, María Florencia Buera, María del Pilar Galvagno, Miguel Angel |
| author_sort |
Santagapita, Patricio Román |
| title |
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| title_short |
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| title_full |
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| title_fullStr |
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| title_full_unstemmed |
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| title_sort |
differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v48_n8_p1729_Santagapita http://hdl.handle.net/20.500.12110/paper_09505423_v48_n8_p1729_Santagapita |
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1768542276202528768 |