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

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...

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Detalles Bibliográficos
Autores principales: Mazzobre, María Florencia, Buera, María del Pilar
Publicado: 2017
Materias:
Allium
Avocado pulp
Brassica
Lipid oxidation
Antioxidants
Food storage
Fruits
Oxidation
Antioxidant properties
Extinction coefficients
Principal Components
Secondary oxidation
White cabbage
Extraction
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n6_p1142_Bustos
http://hdl.handle.net/20.500.12110/paper_19355130_v10_n6_p1142_Bustos
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v10_n6_p1142_Bustos
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spelling paper:paper_19355130_v10_n6_p1142_Bustos2023-06-08T16:31:55Z Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants Mazzobre, María Florencia Buera, María del Pilar Allium Avocado pulp Brassica Lipid oxidation Antioxidants Food storage Fruits Oxidation Allium Antioxidant properties Brassica Extinction coefficients Lipid oxidation Principal Components Secondary oxidation White cabbage Extraction 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. © 2017, Springer Science+Business Media New York. Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n6_p1142_Bustos http://hdl.handle.net/20.500.12110/paper_19355130_v10_n6_p1142_Bustos
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Allium
Avocado pulp
Brassica
Lipid oxidation
Antioxidants
Food storage
Fruits
Oxidation
Allium
Antioxidant properties
Brassica
Extinction coefficients
Lipid oxidation
Principal Components
Secondary oxidation
White cabbage
Extraction
spellingShingle Allium
Avocado pulp
Brassica
Lipid oxidation
Antioxidants
Food storage
Fruits
Oxidation
Allium
Antioxidant properties
Brassica
Extinction coefficients
Lipid oxidation
Principal Components
Secondary oxidation
White cabbage
Extraction
Mazzobre, María Florencia
Buera, María del Pilar
Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
topic_facet Allium
Avocado pulp
Brassica
Lipid oxidation
Antioxidants
Food storage
Fruits
Oxidation
Allium
Antioxidant properties
Brassica
Extinction coefficients
Lipid oxidation
Principal Components
Secondary oxidation
White cabbage
Extraction
description 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. © 2017, Springer Science+Business Media New York.
author Mazzobre, María Florencia
Buera, María del Pilar
author_facet Mazzobre, María Florencia
Buera, María del Pilar
author_sort Mazzobre, María Florencia
title Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
title_short Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
title_full Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
title_fullStr Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
title_full_unstemmed Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
title_sort stabilization of refrigerated avocado pulp: chemometrics-assessed antibrowning allium and brassica extracts as effective lipid oxidation retardants
publishDate 2017
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v10_n6_p1142_Bustos
http://hdl.handle.net/20.500.12110/paper_19355130_v10_n6_p1142_Bustos
work_keys_str_mv AT mazzobremariaflorencia stabilizationofrefrigeratedavocadopulpchemometricsassessedantibrowningalliumandbrassicaextractsaseffectivelipidoxidationretardants
AT bueramariadelpilar stabilizationofrefrigeratedavocadopulpchemometricsassessedantibrowningalliumandbrassicaextractsaseffectivelipidoxidationretardants
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