Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system
| Autor: | Erick Scheuermann, Marta Helena Fillet Spoto, F. Pirce, Thais Maria Ferreira de Souza Vieira, Thalita Riquelme Augusto-Obara |
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| Rok vydání: | 2017 |
| Předmět: |
Ethanol
food.ingredient Antioxidant biology Chemistry medicine.medical_treatment Organic Chemistry 04 agricultural and veterinary sciences Ugni molinae biology.organism_classification 040401 food science Sensory analysis Soybean oil chemistry.chemical_compound 0404 agricultural biotechnology food Odor Botany medicine Dry matter Food science Response surface methodology Food Science |
| Zdroj: | Grasas y Aceites. 68:183 |
| ISSN: | 1988-4214 0017-3495 |
| Popis: | An oil model system was used to analyze the antioxidant activity of Chilean fruit extracts and to determine their odor sensory effect. Hydroalcoholic extracts from wild and 14-4 genotype murtilla (Ugni molinae Turcz.) fruit were assessed by the Response Surface Methodology. The optimal conditions for producing high total phenolic-content extracts were 49.5% (v/v) ethanol at 30 ºC, which yielded 18.39 and 26.14 mg GAE·g-1 dry matter, respectively. The optimized extracts were added to a lipid model system and evaluated via the Schaal Oven Test. After 96 hours, 150 and 200 mg·kg-1 oil of the wild and 14-4 genotype extracts, respectively, showed an antioxidant capacity similar to TBHQ (200 mg·kg-1 oil) in terms of peroxide values and odor. Thus, murtilla fruit extracts are a natural source of antioxidants for protecting lipidic foods, such as soybean oil. |
| Databáze: | OpenAIRE |
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