1. Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system.
- Author
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Augusto-Obara, T. R., Pirce, F., Scheuermann, E., Spoto, M. H. F., and Vieira, T. M. F. S.
- Subjects
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GUAVA , *FRUIT extracts , *ANTIOXIDANTS , *TASTE testing of food , *EDIBLE fats & oils , *POLYPHENOLS - Abstract
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 °C, 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. [ABSTRACT FROM AUTHOR]
- Published
- 2017
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