Avocado seeds: extraction optimization and possible use as antioxidant in food

Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the e...

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Autores: Segovia Gómez, Francisco José, Peiró Sánchez, Sara, Gallego Iradi, María Gabriela, Mohd Azman, Nurul Aini, Almajano Pablos, María Pilar|||0000-0002-1127-3608
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/23601
Acceso en línea:https://hdl.handle.net/2117/23601
https://dx.doi.org/10.3390/antiox3020439
Access Level:acceso abierto
Palabra clave:Avocado
Antioxidants
RSM
avocado pit
ORAC
extraction
emulsion
oxidation
meat
Alvocat –- Indústra i comerç
Àrees temàtiques de la UPC::Enginyeria agroalimentària
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oai_identifier_str oai:upcommons.upc.edu:2117/23601
network_acronym_str ES
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repository_id_str
spelling Avocado seeds: extraction optimization and possible use as antioxidant in foodSegovia Gómez, Francisco JoséPeiró Sánchez, SaraGallego Iradi, María GabrielaMohd Azman, Nurul AiniAlmajano Pablos, María Pilar|||0000-0002-1127-3608AvocadoAntioxidantsRSMavocado pitORACextractionemulsionoxidationmeatAlvocat –- Indústra i comerçAntioxidantsÀrees temàtiques de la UPC::Enginyeria agroalimentàriaConsumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobar bituric acid reactive substances), were analyzed. The RSM model has an R 2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%20142014-06-0120142014-07-24journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/23601https://dx.doi.org/10.3390/antiox302043926784880reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivs 3.0 Spainhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/236012026-05-27T15:37:01Z
dc.title.none.fl_str_mv Avocado seeds: extraction optimization and possible use as antioxidant in food
title Avocado seeds: extraction optimization and possible use as antioxidant in food
spellingShingle Avocado seeds: extraction optimization and possible use as antioxidant in food
Segovia Gómez, Francisco José
Avocado
Antioxidants
RSM
avocado pit
ORAC
extraction
emulsion
oxidation
meat
Alvocat –- Indústra i comerç
Antioxidants
Àrees temàtiques de la UPC::Enginyeria agroalimentària
title_short Avocado seeds: extraction optimization and possible use as antioxidant in food
title_full Avocado seeds: extraction optimization and possible use as antioxidant in food
title_fullStr Avocado seeds: extraction optimization and possible use as antioxidant in food
title_full_unstemmed Avocado seeds: extraction optimization and possible use as antioxidant in food
title_sort Avocado seeds: extraction optimization and possible use as antioxidant in food
dc.creator.none.fl_str_mv Segovia Gómez, Francisco José
Peiró Sánchez, Sara
Gallego Iradi, María Gabriela
Mohd Azman, Nurul Aini
Almajano Pablos, María Pilar|||0000-0002-1127-3608
author Segovia Gómez, Francisco José
author_facet Segovia Gómez, Francisco José
Peiró Sánchez, Sara
Gallego Iradi, María Gabriela
Mohd Azman, Nurul Aini
Almajano Pablos, María Pilar|||0000-0002-1127-3608
author_role author
author2 Peiró Sánchez, Sara
Gallego Iradi, María Gabriela
Mohd Azman, Nurul Aini
Almajano Pablos, María Pilar|||0000-0002-1127-3608
author2_role author
author
author
author
dc.subject.none.fl_str_mv Avocado
Antioxidants
RSM
avocado pit
ORAC
extraction
emulsion
oxidation
meat
Alvocat –- Indústra i comerç
Antioxidants
Àrees temàtiques de la UPC::Enginyeria agroalimentària
topic Avocado
Antioxidants
RSM
avocado pit
ORAC
extraction
emulsion
oxidation
meat
Alvocat –- Indústra i comerç
Antioxidants
Àrees temàtiques de la UPC::Enginyeria agroalimentària
description Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobar bituric acid reactive substances), were analyzed. The RSM model has an R 2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-06-01
2014
2014-07-24
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/23601
https://dx.doi.org/10.3390/antiox3020439
26784880
url https://hdl.handle.net/2117/23601
https://dx.doi.org/10.3390/antiox3020439
identifier_str_mv 26784880
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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