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Avocado seeds: extraction optimization and possible use as antioxidant in food

Autor
Segovia, F.; Peiró, S.; Gallego, M.; Almajano, María Pilar; Azman, A.
Tipus d'activitat
Article en revista
Revista
Antioxidants
Data de publicació
2014-06
Volum
3
Número
2
Pàgina inicial
439
Pàgina final
454
DOI
https://doi.org/10.3390/antiox3020439 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/23601 Obrir en finestra nova
URL
http://www.mdpi.com/2076-3921/3/2/439 Obrir en finestra nova
Resum
Consumption of avocado ( Persea a mericana 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 syst ems, as for instance...
Citació
Segovia, F. [et al.]. Avocado seeds: extraction optimization and possible use as antioxidant in food. "Antioxidants", Juny 2014, vol. 3, núm. 2, p. 439-454.
Paraules clau
ORAC, RSM, avocado pit, emulsion, extraction, meat, oxidation
Grup de recerca
CRESCA - Centre de Recerca en Seguretat i Control Alimentari
Càtedra A3 - Càtedra A3
UMA - Unitat de Mecanització Agrària

Participants

  • Segovia Gomez, Francisco Jose  (autor)
  • Peiró Sánchez, Sara  (autor)
  • Gallego Iradi, María Gabriela  (autor)
  • Almajano Pablos, Maria Pilar  (autor)
  • Azman, Nurul Aini Binti Mohd  (autor)

Arxius