Vegetables phenolic content and their role in delaying oxidative processes in avocado purée

BUSTOS, MARIELA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

Buenos Aires

Conferencia; VI International Conference on Polyphenols and Health (ICPH 2013).; 2013

Extracts from Allium or Brassicaceae families have shown inhibitory capacity of browning and lipid oxidation reactions. The aim of this work was to establish if polyphenolic compounds of those vegetable extracts are involved in delaying deteriorative reactions during refrigeration of avocado purée. Aqueous and lipid fraction of purée were separated by centrifugation. Polyphenol content was determined and its correlation with color changes, polyphenol oxidase (POA) and antioxidant (AA) activities was analyzed in the aqueous fraction. Fourier transform infrared spectroscopy (ATR-FTIR) analysis of the lipid fraction was studied by multivariate analysis. Classification strategies investigated were cluster (CA), and principal components (PCA) analysis and Person correlation coefficients. An antibrowning index was defined for the avocado purée with addition of Allium or Brassica extracts (10%p/p). Polyphenol content was positively related to the antibrowning index at the first days of storage. PCA showed that polyphenol content and POA activity allowed differentiation of the inhibitory extracts sources. PCA applied to FTIR and AA allowed discrimination among fresh and oxidized oil. Results are promising to be applied for the development of natural antibrowning and antioxidant ingredients to replace synthetic additives currently being questioned by consumers.