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Valorization of agroindustrial wastes: Identification by LC‐MS and NMR of benzylglucosinolate from papaya ( Carica papaya L.) seeds, a protective agent against lipid oxidation in edible oils
Author(s) -
CastroVargas Henry I.,
Baumann Wolfram,
ParadaAlfonso Fabián
Publication year - 2016
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.201500499
Subject(s) - carica , chemistry , lipid oxidation , tbars , electrospray ionization , chromatography , linoleic acid , mass spectrometry , antioxidant , food science , hexanal , organic chemistry , fatty acid , lipid peroxidation , botany , biology
In the present study we report the characterization of benzylglucosinolate (BG) isolated from papaya ( Carica papaya L.) seeds. A methanolic extract was fractionated and further purified by solid phase extraction (SPE). It was analyzed by liquid chromatography‐electrospray ionization‐mass spectrometry (LC‐ESI‐MS), and nuclear magnetic resonance spectroscopy ( 1 H and 13 C‐NMR) as well, and the target compound BG was identified by these two techniques. The effect of BG on lipid oxidation in edible vegetable oil (EO) was shown by observing some lipid oxidation products (linoleic acid hydroperoxides, LHP; hexanal, HEX; nonanal, NON; thiobarbituric acid reactives species, TBARS). BG reduced lipid oxidation production in EO by over 80%, as compared to a control sample and in this way has proved to be a useful antioxidant, even more effective than some antioxidants used by food industry.