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

Autores
Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
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
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
Materia
Allium
Avocado Pulp
Brassica
Lipid Oxidation
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:11336/66099
Acceder
id CONICETDig_af75f5169d5b580597fc647c545ee83b
oai_identifier_str oai:ri.conicet.gov.ar:11336/66099
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation RetardantsBustos Shmidt, Mariela CeciliaMazzobre, Maria FlorenciaBuera, Maria del PilarAlliumAvocado PulpBrassicaLipid Oxidationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaSpringer2017-06info: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/11336/66099Bustos 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; 1142-11531935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-017-1888-1info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-017-1888-1info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:43Zoai:ri.conicet.gov.ar:11336/66099instacron: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:34982025-09-03 09:51:44.083CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
title Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
spellingShingle Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
Bustos Shmidt, Mariela Cecilia
Allium
Avocado Pulp
Brassica
Lipid Oxidation
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
dc.creator.none.fl_str_mv Bustos Shmidt, Mariela Cecilia
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author Bustos Shmidt, Mariela Cecilia
author_facet Bustos Shmidt, Mariela Cecilia
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author_role author
author2 Mazzobre, Maria Florencia
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv Allium
Avocado Pulp
Brassica
Lipid Oxidation
topic Allium
Avocado Pulp
Brassica
Lipid Oxidation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
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
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
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-06
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/11336/66099
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
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66099
identifier_str_mv 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
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-017-1888-1
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-017-1888-1
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 Springer
publisher.none.fl_str_mv Springer
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
_version_ 1842269113662046208
score 13.13397

Publicaciones similares