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Avocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation

Author
Segovia, F.; Hidalgo-Lopez, G.I.; Villasante, J.; Ramis, X.; Almajano, María Pilar
Type of activity
Journal article
Journal
Molecules
Date of publication
2018-09-21
Volume
23
Number
2421 (10)
First page
1
Last page
14
DOI
https://doi.org/10.3390/molecules23102421 Open in new window
Repository
http://hdl.handle.net/2117/126946 Open in new window
URL
https://www.mdpi.com/1420-3049/23/10/2421 Open in new window
Abstract
Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a no...
Citation
Segovia, F., Hidalgo-Lopez, G.I., Villasante, J., Ramis, X., Almajano, M. P. Avocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation. "Molecules", 21 Setembre 2018, vol. 23, núm. 2421 (10), p. 1-14.
Keywords
Antioxidant, Avocado seed, Differential scanning calorimetry, EPR, Emulsion, Lipid peroxidation, Oil, Oxidation induction time, Radical scavenging
Group of research
POLTEPO - Thermosetting Epoxy Polymers
UMA - Sustainable Agriculture and Food Quality

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