Document Details

Document Type : Article In Journal 
Document Title :
Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives
Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives
 
Document Language : English 
Abstract : To confirm the role of peptides as principal precursors of acrylamide formation in sterilized table olives, peptides from olive water were fractionated. After their partial fractionation by solid phase extraction (SPE) and ultrafiltration (<10,000 Da), respectively, small peptides from olive water were isolated by size-exclusion chromatography (SEC). In the fractions collected, peptides and polyphenolic compounds were determined colorimetrically, and acrylamide was quantitated by LC-MS/MS after heating of the samples. Subsequently, peptides were characterized by matrix-assisted laser desorption/ionizationtandem time of flight mass spectrometry (MALDI-TOF/TOF-MS), and polyphenols were analyzed by LC-MS in the respective fractions. Finally, peptides containing fractions were purified on a polymeric resin (Amberlite XAD 16HP) to remove unbound phenolic compounds by adsorption. The results of the different experiments performed in complete absence of free asparagine and reducing sugars strongly support small peptides bound to polyphenols to be the principal precursors of acrylamide in sterilized table olives. (C) 2014 Elsevier Ltd. All rights reserved. 
ISSN : 0023-6438 
Journal Name : LWT-FOOD SCIENCE AND TECHNOLOGY 
Volume : 59 
Issue Number : 1 
Publishing Year : 1435 AH
2014 AD 
Article Type : Article 
Added Date : Thursday, August 10, 2017 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
Francisco CasadoCasado, Francisco Researcher  
Alfredo MontanoMontano, Alfredo Researcher  
Reinhold CarleCarle, Reinhold Researcher  

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