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Impact of Silicon Nanoparticles on the Antioxidant Compounds of Tomato Fruits Stressed by Arsenic

dc.contributor.authorGonzález Moscoso, Magín
dc.contributor.authorMartínez Villegas, Nadia Valentina
dc.contributor.authorCadenas Pliego, Gregorio
dc.contributor.authorBenavides Mendoza, Adalberto
dc.contributor.authorRivera Cruz, María del Carmen
dc.contributor.authorGonzález Morales, Susana
dc.contributor.authorJuárez Maldonado, Antonio
dc.date.accessioned2020-12-04T19:42:24Z
dc.date.available2020-12-04T19:42:24Z
dc.date.issued2019
dc.identifier.citationGonzalez-Moscoso, M.; Martinez-Villegas, N.V.; Cadenas-Pliego, G.; Benavides-Mendoza, A.; Rivera-Cruz, M.C.; Gonzalez-Morales, S.; Juarez-Maldonado, A. Impact of Silicon Nanoparticles on the Antioxidant Compounds of Tomato Fruits Stressed by Arsenic. Foods 2019, 8, 612.
dc.identifier.urihttp://hdl.handle.net/11627/5513
dc.description.abstract"Tomato fruit is rich in antioxidant compounds such as lycopene and β-carotene. The beneficial effects of the bioactive compounds of tomato fruit have been documented as anticancer activities. The objective of this research was to determine whether arsenic (As) causes changes in the content of antioxidant compounds in tomato fruits and whether Silicon nanoparticles (SiO2 NPs) positively influence them. The effects on fruit quality and non-enzymatic antioxidant compounds were determined. The results showed that As decreased the oxide-reduction potential (ORP), while lycopene and β-carotene were increased by exposure to As at a low dose (0.2 mg L_1), and proteins and vitamin C decreased due to high doses of As in the interaction with SiO2 NPs. A dose of 250 mg L_1 of SiO2 NPs increased glutathione and hydrogen peroxide (H2O2), and phenols decreased with low doses of As and when they interacted with the NPs. As for the flavonoids, they increased with exposure to As and SiO2 NPs. The total antioxidant capacity, determined by the ABTS (2,2-azino-bis[3-ethylbenzthiazolin-6-sulfonic acid]) test, showed an increase with the highest dose of As in the interaction with SiO2 NPs. The application of As at low doses induced a greater accumulation of bioactive compounds in tomato fruit; however, these compounds decreased in high doses as well as via interaction with SiO2 NPs, indicating that there was an oxidative burst."
dc.publisherMDPI
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBioactive compounds
dc.subjectOxidative stress
dc.subjectLycopene
dc.subjectHydrogen peroxide
dc.subjectβ-carotene
dc.subject.classificationTECNOLOGÍA
dc.titleImpact of Silicon Nanoparticles on the Antioxidant Compounds of Tomato Fruits Stressed by Arsenic
dc.typearticle
dc.identifier.doihttps://doi.org/10.3390/foods8120612
dc.rights.accessAcceso Abierto


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