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

BUSTOS, M.C.; MAZZOBRE, M.F.; BUERA, M.P.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2017 vol. 10 p. 1142 - 1153

1935-5130

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