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dc.contributor.author
Bustos Shmidt, Mariela Cecilia
dc.contributor.author
Mazzobre, Maria Florencia
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2018-12-07T20:20:42Z
dc.date.issued
2017-06
dc.identifier.citation
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
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/66099
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Allium
dc.subject
Avocado Pulp
dc.subject
Brassica
dc.subject
Lipid Oxidation
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-11-02T15:13:09Z
dc.journal.volume
10
dc.journal.number
6
dc.journal.pagination
1142-1153
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1007/s11947-017-1888-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-017-1888-1


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