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dc.contributor.author
Bustos Shmidt, Mariela Cecilia
dc.contributor.author
Agudelo Laverde, Lina Marcela
dc.contributor.author
Mazzobre, Maria Florencia
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2018-01-03T19:04:50Z
dc.date.issued
2014-04
dc.identifier.citation
Buera, Maria del Pilar; Bustos Shmidt, Mariela Cecilia; Agudelo Laverde, Lina Marcela; Mazzobre, Maria Florencia; The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts; ISEKI Food Association; International Journal of Food Studies; 3; 4-2014; 82-92
dc.identifier.issn
2182-1054
dc.identifier.uri
http://hdl.handle.net/11336/32185
dc.description.abstract
Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
ISEKI Food Association
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Anti-Browning
dc.subject
Anti-Oxidant
dc.subject
Allium
dc.subject
Brassica
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-29T14:20:30Z
dc.journal.volume
3
dc.journal.pagination
82-92
dc.journal.pais
Austria
dc.journal.ciudad
Viena
dc.description.fil
Fil: Bustos Shmidt, Mariela Cecilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
International Journal of Food Studies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/ 10.7455/ijfs/3.1.2014.a8
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/212


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