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dc.contributor.authorSegovia Gómez, Francisco José
dc.contributor.authorPeiró Sánchez, Sara
dc.contributor.authorGallego Iradi, María Gabriela
dc.contributor.authorMohd Azman, Nurul Aini
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2014-07-24T10:03:50Z
dc.date.available2014-07-24T10:03:50Z
dc.date.created2014-06
dc.date.issued2014-06
dc.identifier.citationSegovia, F. [et al.]. Avocado seeds: extraction optimization and possible use as antioxidant in food. "Antioxidants", Juny 2014, vol. 3, núm. 2, p. 439-454.
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/2117/23601
dc.description.abstractConsumption 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%
dc.format.extent16 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
dc.subject.lcshAvocado
dc.subject.lcshAntioxidants
dc.subject.otherRSM
dc.subject.otheravocado pit
dc.subject.otherORAC
dc.subject.otherextraction
dc.subject.otheremulsion
dc.subject.otheroxidation
dc.subject.othermeat
dc.titleAvocado seeds: extraction optimization and possible use as antioxidant in food
dc.typeArticle
dc.subject.lemacAlvocat –- Indústra i comerç
dc.subject.lemacAntioxidants
dc.contributor.groupUniversitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.identifier.doi10.3390/antiox3020439
dc.relation.publisherversionhttp://www.mdpi.com/2076-3921/3/2/439
dc.rights.accessOpen Access
drac.iddocument15013426
dc.description.versionPostprint (published version)
upcommons.citation.authorSegovia, F.; Peiró, S.; Gallego, M.; Mohd Azman , N.; Almajano, M.P.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameAntioxidants
upcommons.citation.volume3
upcommons.citation.number2
upcommons.citation.startingPage439
upcommons.citation.endingPage454
dc.identifier.pmid26784880


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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