The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

Autores
Bustos Shmidt, Mariela Cecilia; Agudelo Laverde, Lina Marcela; Mazzobre, Maria Florencia; Buera, Maria del Pilar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
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
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
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
Materia
Anti-browning
Anti-oxidant
Allium
Brassica
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32185
Acceder
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network_name_str CONICET Digital (CONICET)
spelling The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extractsBustos Shmidt, Mariela CeciliaAgudelo Laverde, Lina MarcelaMazzobre, Maria FlorenciaBuera, Maria del PilarAnti-browningAnti-oxidantAlliumBrassicahttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Aqueous 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.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; ArgentinaFil: 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; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: 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; ArgentinaISEKI Food Association2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32185Buera, 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; 82-922182-1054CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/ 10.7455/ijfs/3.1.2014.a8info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/212info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:09:08Zoai:ri.conicet.gov.ar:11336/32185instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:09:09.411CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
title The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
spellingShingle The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
Bustos Shmidt, Mariela Cecilia
Anti-browning
Anti-oxidant
Allium
Brassica
title_short The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
title_full The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
title_fullStr The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
title_full_unstemmed The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
title_sort The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
dc.creator.none.fl_str_mv Bustos Shmidt, Mariela Cecilia
Agudelo Laverde, Lina Marcela
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author Bustos Shmidt, Mariela Cecilia
author_facet Bustos Shmidt, Mariela Cecilia
Agudelo Laverde, Lina Marcela
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author_role author
author2 Agudelo Laverde, Lina Marcela
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author2_role author
author
author
dc.subject.none.fl_str_mv Anti-browning
Anti-oxidant
Allium
Brassica
topic Anti-browning
Anti-oxidant
Allium
Brassica
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
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
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
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
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
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/32185
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
2182-1054
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32185
identifier_str_mv 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
2182-1054
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/ 10.7455/ijfs/3.1.2014.a8
info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/212
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISEKI Food Association
publisher.none.fl_str_mv ISEKI Food Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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