TY - JOUR
T1 - Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado purée
AU - Elez-Martínez, Pedro
AU - Soliva-Fortuny, Robert C.
AU - Gorinstein, Shela
AU - Martín-Belloso, Olga
PY - 2005
Y1 - 2005
N2 - Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppm α-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on the stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage, α-tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when α-tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k270) values were more stable, with changes of 5.87 g I2/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.
AB - Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppm α-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on the stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage, α-tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when α-tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k270) values were more stable, with changes of 5.87 g I2/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.
KW - Avocado oil
KW - Minimal processing
KW - Oxidative stability
UR - http://www.scopus.com/inward/record.url?scp=21544459050&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2005.tb09986.x
DO - 10.1111/j.1365-2621.2005.tb09986.x
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AN - SCOPUS:21544459050
SN - 0022-1147
VL - 70
SP - S325-S329
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -