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Evaluation of antioxidant activity from different yeast extracts
Author(s) -
VargasOchoa Belem,
MejíaBarajas Jorge,
ClementeGuerrero Mónica,
ManzoAvalos Salvador,
SalgadoGarciglia Rafael,
SaavedraMolina Alfredo
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1174.22
Subject(s) - yeast , food science , autolysis (biology) , food spoilage , food industry , chemistry , food additive , antioxidant , fermentation , microbiology and biotechnology , biology , biochemistry , bacteria , genetics , enzyme
Antioxidants are substances that delay or prevent the oxidation of cellular oxidizable substrates. They are used in the food industry as additives. Lipid peroxidation is one of the most important cause of food spoilage, it has consecuences like off‐flavours and odours (rancidity), lost of colour and nutrients and the development of toxic compunds. Synthetic antioxidants are usually used as food additives by the food industry to prevent or delay lipid peroxidation of fatty foods. However, their application has been limited because of possible toxic and carcinogenic components formed during their degradation. In view of these health concerns, in recent years, there has been an increasing interest in finding safer, more effective, economic and natural antioxidants, that can on the one hand, protect the human body from free radicals and retard the progress of many chronic diseases and, on the other hand, be useful in the food industry as food additives, to protect the food's quality without health risks. Most individuals have a positive image of yeasts because of their well‐known association with the production of bread and fermented beverages. For that reason consumers considered yeasts as safe source of ingredients and additives for food processing. Yeast constituents are considered as compounds of nutritional value to human and higher animals, furthermore, yeast synthesize bioactive compounds that can serve as antioxidants, for example glutathione. Yeast extract are concentrates of the soluble components of yeast cells and are generally produced by autolysis and plasmolysis. According to that background, in this work there were obtained 12 yeast extracts of 4 yeast strains, through three different methods. Yeast extracts obtained by autolysis showed the highest yield. In three of the five antioxidant activity assays, at least one SLP1 yeast extract showed higher antioxidative activity than the other obtained extracts. The extracts obtained by method 3 (plasmolysis) tend to have higher “ in vitro” antioxidant activity than the ones obtained by autolysis. Support or Funding Information CONACYT 169093 to ASM; CIC‐UMSNH 2.16 to ASM.