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Abstract:

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples. © 2014 ISEKI-Food Association (IFA).

Registro:

Documento: Artículo
Título:The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
Autor:Bustos Mariela, C.; Agudelo-Laverde Lina, M.; Florencia, M.; Pilar, B.
Filiación:Dpto. de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Inte. Güirandes 100, Buenos Aires, C1428EGA, Argentina
Palabras clave:Allium; Anti-browning; Antioxidant capacity; Brassica
Año:2014
Volumen:3
Número:1
Página de inicio:81
Página de fin:92
DOI: http://dx.doi.org/10.7455/ijfs/3.1.2014.a8
Título revista:International Journal of Food Studies
Título revista abreviado:Int. J. Food Stud.
ISSN:21821054
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_21821054_v3_n1_p81_BustosMariela

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Citas:

---------- APA ----------
Bustos Mariela, C., Agudelo-Laverde Lina, M., Florencia, M. & Pilar, B. (2014) . The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts. International Journal of Food Studies, 3(1), 81-92.
http://dx.doi.org/10.7455/ijfs/3.1.2014.a8
---------- CHICAGO ----------
Bustos Mariela, C., Agudelo-Laverde Lina, M., Florencia, M., Pilar, B. "The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts" . International Journal of Food Studies 3, no. 1 (2014) : 81-92.
http://dx.doi.org/10.7455/ijfs/3.1.2014.a8
---------- MLA ----------
Bustos Mariela, C., Agudelo-Laverde Lina, M., Florencia, M., Pilar, B. "The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts" . International Journal of Food Studies, vol. 3, no. 1, 2014, pp. 81-92.
http://dx.doi.org/10.7455/ijfs/3.1.2014.a8
---------- VANCOUVER ----------
Bustos Mariela, C., Agudelo-Laverde Lina, M., Florencia, M., Pilar, B. The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts. Int. J. Food Stud. 2014;3(1):81-92.
http://dx.doi.org/10.7455/ijfs/3.1.2014.a8