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

BUSTOS, MARIELA C.; MAZZOBRE MARÍA FLORENCIA; BUERA, MA. PILAR

Ciudad Autonoma de Buenos Aires

Congreso; VI International Conference on Polyphenols and Health; 2013

Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires e Instituto de bioquimica molecular y medicina, UBA-CONICET, Buenos Aires Argentina

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 the retardation of 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 related to the antibrowning index at the first days of storage. PCA showed that polyphenol content and POA allowed differentiation of the inhibitory extracts sources. PCA applied to FTIR and AA allowed discrimination among fresh and oxidized oil, being polyphenols closely related to the second component. A better understanding of relationships that exist between vegetables polyphenols and browning progress or lipid oxidation could be applied for the development of natural ingredients avoiding the questioned synthetic ones.