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dc.contributor.authorSegovia Gómez, Francisco José
dc.contributor.authorHidalgo Lopez, Gádor-Indra
dc.contributor.authorVillasante, Juliana
dc.contributor.authorRamis Juan, Xavier
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament de Màquines i Motors Tèrmics
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2019-01-16T11:34:32Z
dc.date.available2019-01-16T11:34:32Z
dc.date.issued2018-09-21
dc.identifier.citationSegovia, F., Hidalgo-Lopez, G.I., Villasante, J., Ramis, X., Almajano, M. P. Avocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation. "Molecules", 21 Setembre 2018, vol. 23, núm. 2421 (10), p. 1-14.
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/2117/126946
dc.description.abstractIncreasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a novel method: the reaction to methoxy radical, as determined by electron paramagnetic resonance (EPR). Peroxide value and thiobarbituric acid reactive compounds (TBARs) were used to monitor the oxidation of avocado seed oil, as well as the power of the avocado seed extract (ASE) to delay oil oxidation by oxidation induction time (OIT) and measured by differential scanning calorimetry (DSC). Radical scavenging methods have values between 1310–263 mol TE/g of mass dissolved for ORAC and ABTS, respectively. The individual contribution of each of the compounds present in the extract was analyzed. The sum of all of them contributed up to 84% of the total radical scavenging activity. The concentration of 0.75% ASE causes a delay in the oxidation that is close to 80%, as measured by OIT. This implies that avocado seed residue may have a use as a natural antioxidant source, providing added value to organic waste.
dc.format.extent14 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subjectÀrees temàtiques de la UPC::Enginyeria química
dc.subjectÀrees temàtiques de la UPC::Enginyeria química::Química orgànica
dc.subject.lcshChemistry, Organic
dc.subject.lcshOxidation
dc.subject.otherAvocado seed
dc.subject.otherEPR
dc.subject.otherRadical scavenging
dc.subject.otherOxidation induction time
dc.subject.otherDifferential scanning calorimetry
dc.subject.otherEmulsion
dc.subject.otherAntioxidant
dc.subject.otherOil
dc.subject.otherLipid peroxidation
dc.titleAvocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation
dc.typeArticle
dc.subject.lemacQuímica orgànica
dc.subject.lemacOxidació
dc.contributor.groupUniversitat Politècnica de Catalunya. UMA - Unitat de Mecanització Agrària
dc.contributor.groupUniversitat Politècnica de Catalunya. POLTEPO - Polímers Termoestables Epoxídics
dc.identifier.doi10.3390/molecules23102421
dc.relation.publisherversionhttps://www.mdpi.com/1420-3049/23/10/2421
dc.rights.accessOpen Access
drac.iddocument23515523
dc.description.versionPostprint (published version)
upcommons.citation.authorSegovia, F., Hidalgo-Lopez, G.I., Villasante, J., Ramis, X., Almajano, María Pilar
upcommons.citation.publishedtrue
upcommons.citation.publicationNameMolecules
upcommons.citation.volume23
upcommons.citation.number2421 (10)
upcommons.citation.startingPage1
upcommons.citation.endingPage14


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Except where otherwise noted, content on this work is licensed under a Creative Commons license: Attribution-NonCommercial-NoDerivs 3.0 Spain