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TZID:Asia/Jerusalem
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BEGIN:VEVENT
UID:1075@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20220105T160000
DTEND;TZID=Asia/Jerusalem:20220105T164900
DTSTAMP:20220512T124718Z
URL:https://biotech.technion.ac.il/events/stability-of-polyphenols-as-a-fu
 nction-of-their-chemical-structure-and-the-effect-of-common-food-component
 s-2/
SUMMARY:Stability of polyphenols as a function of their chemical structure 
 and the effect of common food components
DESCRIPTION:Polyphenol stability in food products affects sensorial and hea
 lth-promoting properties. Thus\, understanding the effects of various food
  components on polyphenols degradation\, as a function of their chemical s
 tructure\, can contribute to optimal product engineering.\nThe seminar foc
 uses on non-enzymatic degradation and antioxidant capacity (TAC) of polyph
 enols as a function of their chemical structure and presence of common foo
 d components such as ascorbic acid\, fructose and canola protein extract. 
 A strawberry polyphenol extract (SPE) and canola protein extract (CPE) wer
 e studied as multicomponent polyphenol and plant-based protein models at p
 H 3. Among CPE proteins\, cruciferin was the most involved in interactions
 \, while among polyphenols\,flavonols presented the highest relative bindi
 ng (45±3%- 68±2%) and anthocyanins presented much lower values (0±0.4%-
 27±1%). The presence of the proteins enhanced mostly the anthocyanins’ 
 stability\, yet the extent of the impact was not correlated with the relat
 ive binding and the binding affinity of purified single compounds. Compari
 ng most of the identified polyphenols stabilities\, anthocyanins and pheno
 lic acids were most unstable in the presence of ascorbic acid while flavon
 ols stability was enhanced.\nWhile polyphenol stability was strongly affec
 ted by presence of canola protein\, ascorbic acid\, and fructose\, the TAC
  was not affected dramatically by the formulation. The TAC was measured by
  oxygen radical absorption capacity (ORAC) and ferric reducing anti-oxidan
 t potential (FRAP) assays.
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TZID:Asia/Jerusalem
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DTSTART:20211031T010000
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