Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

Autores
Yonny, Melisa Evangelina; Medina, Analia Veronica; Nazareno, Mónica Azucena; Chaillou, Lucrecia L.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Green peas have a short shelf-life because their unsaturated fatty acids are exposed to oxidative damage induced by pro-oxidant enzymes leading to organoleptic changes and nutritional quality losses. Blanching (BL) is a crucial treatment in the successful production of high quality frozen vegetables to inactivate the pro-oxidant enzymes to prevent possible food deterioration reactions. Ilex paraguariensis extract (IP) has evidenced antioxidant effect and it was ascribed to their phenolic constituents. The main aim of the present work was to evaluate the effect of BL combined with IP on the oxidative stability of green peas along refrigerated and frozen storage. Fresh peas were exposed to different treatments for 2 min and compared to untreated samples: BL in water at 97 °C; dipping in IP at 25 °C (IPD), BL combined with IP at 97 °C (BL/IP). Afterwards, samples were stored at 4 and -18 °C for 60 days. Lipoxygenase activity and oxidative stability (taking malondialdehyde and hexanal as oxidation markers) have been monitored in stored peas as indicators of the assayed treatments effectiveness. BL/IP extract was the most effective treatment to inhibit oxidation and it can be a new alternative in order to enhance oxidative stability of peas.
Fil: Yonny, Melisa Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Medina, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Chaillou, Lucrecia L.. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Materia
ANTIOXIDANT ACTIVITY
LIPID OXIDATION
LIPOXIDASE
OXIDATION MARKERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/92944
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storageYonny, Melisa EvangelinaMedina, Analia VeronicaNazareno, Mónica AzucenaChaillou, Lucrecia L.ANTIOXIDANT ACTIVITYLIPID OXIDATIONLIPOXIDASEOXIDATION MARKERShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Green peas have a short shelf-life because their unsaturated fatty acids are exposed to oxidative damage induced by pro-oxidant enzymes leading to organoleptic changes and nutritional quality losses. Blanching (BL) is a crucial treatment in the successful production of high quality frozen vegetables to inactivate the pro-oxidant enzymes to prevent possible food deterioration reactions. Ilex paraguariensis extract (IP) has evidenced antioxidant effect and it was ascribed to their phenolic constituents. The main aim of the present work was to evaluate the effect of BL combined with IP on the oxidative stability of green peas along refrigerated and frozen storage. Fresh peas were exposed to different treatments for 2 min and compared to untreated samples: BL in water at 97 °C; dipping in IP at 25 °C (IPD), BL combined with IP at 97 °C (BL/IP). Afterwards, samples were stored at 4 and -18 °C for 60 days. Lipoxygenase activity and oxidative stability (taking malondialdehyde and hexanal as oxidation markers) have been monitored in stored peas as indicators of the assayed treatments effectiveness. BL/IP extract was the most effective treatment to inhibit oxidation and it can be a new alternative in order to enhance oxidative stability of peas.Fil: Yonny, Melisa Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Medina, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Chaillou, Lucrecia L.. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaElsevier Science2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/92944Yonny, Melisa Evangelina; Medina, Analia Veronica; Nazareno, Mónica Azucena; Chaillou, Lucrecia L.; Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage; Elsevier Science; LWT - Food Science and Technology; 91; 5-2018; 315-3210023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643818300859info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.01.063info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:44Zoai:ri.conicet.gov.ar:11336/92944instacron: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 09:58:44.557CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
title Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
spellingShingle Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
Yonny, Melisa Evangelina
ANTIOXIDANT ACTIVITY
LIPID OXIDATION
LIPOXIDASE
OXIDATION MARKERS
title_short Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
title_full Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
title_fullStr Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
title_full_unstemmed Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
title_sort Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
dc.creator.none.fl_str_mv Yonny, Melisa Evangelina
Medina, Analia Veronica
Nazareno, Mónica Azucena
Chaillou, Lucrecia L.
author Yonny, Melisa Evangelina
author_facet Yonny, Melisa Evangelina
Medina, Analia Veronica
Nazareno, Mónica Azucena
Chaillou, Lucrecia L.
author_role author
author2 Medina, Analia Veronica
Nazareno, Mónica Azucena
Chaillou, Lucrecia L.
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
LIPID OXIDATION
LIPOXIDASE
OXIDATION MARKERS
topic ANTIOXIDANT ACTIVITY
LIPID OXIDATION
LIPOXIDASE
OXIDATION MARKERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Green peas have a short shelf-life because their unsaturated fatty acids are exposed to oxidative damage induced by pro-oxidant enzymes leading to organoleptic changes and nutritional quality losses. Blanching (BL) is a crucial treatment in the successful production of high quality frozen vegetables to inactivate the pro-oxidant enzymes to prevent possible food deterioration reactions. Ilex paraguariensis extract (IP) has evidenced antioxidant effect and it was ascribed to their phenolic constituents. The main aim of the present work was to evaluate the effect of BL combined with IP on the oxidative stability of green peas along refrigerated and frozen storage. Fresh peas were exposed to different treatments for 2 min and compared to untreated samples: BL in water at 97 °C; dipping in IP at 25 °C (IPD), BL combined with IP at 97 °C (BL/IP). Afterwards, samples were stored at 4 and -18 °C for 60 days. Lipoxygenase activity and oxidative stability (taking malondialdehyde and hexanal as oxidation markers) have been monitored in stored peas as indicators of the assayed treatments effectiveness. BL/IP extract was the most effective treatment to inhibit oxidation and it can be a new alternative in order to enhance oxidative stability of peas.
Fil: Yonny, Melisa Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Medina, Analia Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Chaillou, Lucrecia L.. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
description Green peas have a short shelf-life because their unsaturated fatty acids are exposed to oxidative damage induced by pro-oxidant enzymes leading to organoleptic changes and nutritional quality losses. Blanching (BL) is a crucial treatment in the successful production of high quality frozen vegetables to inactivate the pro-oxidant enzymes to prevent possible food deterioration reactions. Ilex paraguariensis extract (IP) has evidenced antioxidant effect and it was ascribed to their phenolic constituents. The main aim of the present work was to evaluate the effect of BL combined with IP on the oxidative stability of green peas along refrigerated and frozen storage. Fresh peas were exposed to different treatments for 2 min and compared to untreated samples: BL in water at 97 °C; dipping in IP at 25 °C (IPD), BL combined with IP at 97 °C (BL/IP). Afterwards, samples were stored at 4 and -18 °C for 60 days. Lipoxygenase activity and oxidative stability (taking malondialdehyde and hexanal as oxidation markers) have been monitored in stored peas as indicators of the assayed treatments effectiveness. BL/IP extract was the most effective treatment to inhibit oxidation and it can be a new alternative in order to enhance oxidative stability of peas.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
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/11336/92944
Yonny, Melisa Evangelina; Medina, Analia Veronica; Nazareno, Mónica Azucena; Chaillou, Lucrecia L.; Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage; Elsevier Science; LWT - Food Science and Technology; 91; 5-2018; 315-321
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92944
identifier_str_mv Yonny, Melisa Evangelina; Medina, Analia Veronica; Nazareno, Mónica Azucena; Chaillou, Lucrecia L.; Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage; Elsevier Science; LWT - Food Science and Technology; 91; 5-2018; 315-321
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643818300859
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.01.063
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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