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Artículo

Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants

Bustos Shmidt, Mariela CeciliaIcon ; Mazzobre, Maria FlorenciaIcon ; Buera, Maria del PilarIcon
Fecha de publicación: 06/2017
Editorial: Springer
Revista: Food and Bioprocess Technology
ISSN: 1935-5130
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The effectiveness of Allium and Brassica extracts to inhibit the evolution of lipids oxidation in avocado pulp under refrigeration (storage at 4 °C) was studied. Onion, garlic, scallion, white cabbage, cauliflower, and Brussels sprouts extract were tested as preserving agents in refrigerated avocado pulp. Allium extracts promoted almost a 60% retention of the intrinsic anti-radical capacity of the pulps. Considering secondary oxidation effects, extinction coefficient at 270 nm shows that all treated pulps (except those with scallion addition) were acceptable at the 30th storage day (K270 < 0.22), but they were all significantly less oxidized than the untreated samples (K270 = 1.8) (P < 0.05). Garlic-treated avocado showed the highest antioxidant effectiveness, based on C=CH cis proportion (Icis = 108.3), while samples with white cabbage extract presented the highest C=CH trans (Itrans = 5.7) proportion after 30 days. The PCA method was discriminant enough since 83.6% of the variance was explained by the first two principal components, allowing the samples to be grouped according to storage time and extract type. This study confirmed that the addition of garlic, onion, and cauliflower extracts enhanced lipid antioxidant properties in refrigerated avocado pulps.
Palabras clave: Allium , Avocado Pulp , Brassica , Lipid Oxidation
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/66099
DOI: https://dx.doi.org/10.1007/s11947-017-1888-1
URL: https://link.springer.com/article/10.1007/s11947-017-1888-1
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants; Springer; Food and Bioprocess Technology; 10; 6; 6-2017; 1142-1153
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