Please use this identifier to cite or link to this item:
|SHARE CORE BASE|
|Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE|
Fatty Acids, Sterols, and Antioxidant Activity in Minimally Processed Avocados during Refrigerated Storage
|Authors:||Plaza, Lucía CSIC ORCID; Sánchez-Moreno, Concepción CSIC ORCID ; Pascual-Teresa, Sonia de CSIC ORCID ; Ancos, Begoña de CSIC ORCID ; Cano, M. Pilar CSIC ORCID||Keywords:||Minimal processing
Persea americana Mill.
|Issue Date:||22-Apr-2009||Publisher:||American Chemical Society||Citation:||Journal of Agricultural and Food Chemistry 57(8): 3204-3209 (2009)||Abstract:||Avocado (Persea americana Mill.) is a good source of bioactive compounds such as monounsaturated fatty acids and sterols. The impact of minimal processing on its health-promoting attributes was investigated. Avocados cut into slices or halves were packaged in plastic bags under nitrogen, air, or vacuum and stored at 8 °C for 13 days. The stabilities of fatty acids and sterols as well as the effect on antioxidant activity were evaluated. The main fatty acid identified and quantified in avocado was oleic acid (about 57% of total content), whereas β-sitosterol was found to be the major sterol (about 89% of total content). In general, after refrigerated storage, a significant decrease in fatty acid content was observed. Vacuum/halves and air/slices were the samples that maintained better this content. With regard to phytosterols, there were no significant changes during storage. Antioxidant activity showed a slight positive correlation against stearic acid content. At the end of refrigerated storage, a significant increase in antiradical efficiency (AE) was found for vacuum samples. AE values were quite similar among treatments. Hence, minimal processing can be a useful tool to preserve health-related properties of avocado fruit.||Description:||6 páginas, 3 figuras, 4 tablas.||Publisher version (URL):||http://dx.doi.org/10.1021/jf900541r||URI:||http://hdl.handle.net/10261/34648||DOI:||10.1021/jf900541r||ISSN:||0021-8561|
|Appears in Collections:||(IF) Artículos|
Show full item record
Review this work
checked on May 15, 2022
WEB OF SCIENCETM
checked on May 12, 2022
checked on May 18, 2022
WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.