Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado purée

Journal of Food Science

Volumn 70, Issue 5, 2005, Pages

  Elez Martínez, Pedro ^a   Soliva Fortuny, Robert C ^a   Gorinstein, Shela ^b   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Avocado oil; Minimal processing; Oxidative stability

Indexed keywords

PERSEA AMERICANA;

EID: 21544459050     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09986.x     Document Type: Article

References (29)

1. Alzamora SM, Tapia MS, Welti J. 1998. New strategies for minimally processed foods. The role of multitarget preservation. Food Sci Technol Int 4:353-361.
2. Carlsson DJ, Suprunchuk T, Wiles DMJ. 1976. Photooxidation of unsaturated oils, effects of single oxygen quenchers. J Am Oil Chem Soc 53:656.
3. Chirife J. 1993. Physicochemical aspects of food preservation by combined factors. Food Control 4:210-5.
4. Dorantes L, Parada L, Ortiz A, Santiago T, Chiralt A, Barbosa-Cánovas G. 1998. Effect of anti-browning compounds on the quality of minimally processed avocados. Food Sci Technol Int 4:107-13.
5. Fennema OR. 1996. Food chemistry. 3rd ed. New York: Marcel Dekker.
6. Frankel EN. 1989. The antioxidant and nutritional effects of tocopherols, ascorbic acid and beta-carotene in relation to processing of edible oils. Bibl Nutr Diet 43:297-312.
7. Garcia JM, Gutierrez RF, Barrera MJ, Albi MA. 1996. Storage of mill olives on an industrial scale. J Agric Food Chem 44:590-3.
8. Gaydou EM, Lozano Y, Ratovohery J. 1987. Triglyceride and fatty acid compositions in the mesocarp of Persea americana during fruit development. Phytochemistry 26:1595-7.
9. Gertz C, Klostermann S. 2002. A new analytical method to differentiate virgin and non-refined from refined vegetable fats and oils. Eur J Lipid Sci Technol 102:329-36.
10. Gunstone FD, Norris FA. 1982. Lipids in food chemistry, biochemistry and technology. Oxford, U.K.: Pergamon Press.
11. Horwitz W, editor. 2000. Official methods of analysis of AOAC Intl. 17th ed. Gaithersburg, Md.: AOAC Intl.
12. Kahn V. 1977. Some biochemical properties of polyphenoloxidase from two avocado varieties differing in their browning rates. J Food Sci 42:38-43.
13. Lagunes-Galvez L, Cuvelier ME, Ordonnaud C, Berset C. 2002. Oxidative stability of some mayonnaise formulations during storage and daylight irradiation. J Food Lipids 9:211-24.
14. Leistner L, Gorris GM. 1995. Food preservation by hurdle technology. Trends Food Sci Technol 6:41-6.
15. Martínez Nieto L, Camacho Rubio F, Rodríguez Vives S, Moreno Moreno MV. 1988. Extraction and characterization of avocado oil. Grasas Aceites 39:272-7.
16. Matissek R, Schnepel FM, Steiner G. 1998. Análisis de los alimentos. Fundamentos, métodos y aplicaciones. Zaragoza: Editorial Acribia.
17. Mehlenbacher VC. 1960. The analysis of fats and oils. Champaign, Ill.: The Garrard Press.
18. Psomiadou E, Tsimidou M. 2002. Stability of virgin olive oil. 1. Autoxitation studies. J Agric Food Chem 50:716-21.
19. Soliva RC, Elez P, Sebastián M, Martín O. 2001. Evaluation of browning effect on avocado purée preserved by combined methods. Innovative Food Sci Emerg Technol 1:261-8.
20. Soliva-Fortuny RC, Elez-Martínez P, Domingo-Baró J, Martín-Belloso O. 2002. Determination of the optimal maturity parameters to process Hass avocados by combined methods. In: Proceedings of the 2nd Spanish Congress of Food Engineering; 2002 Sept 18-20; Lleida, Spain, Lleida, Spain: Univ. of Lleida. TE-04. p 134.
21. Soliva-Fortuny RC, Elez-Martínez P, Sebastián- Calderó M, Martín-Belloso O. 2002. Kinetics of polyphenol oxidase activity inhibition and browning of avocado purée preserved by combined methods. J Food Eng 55:131-7.
22. Soliva-Fortuny RC, Elez-Martínez P, Sebastián- Calderó M, Martín-Belloso O. 2004. Effect of combined methods of preservation on the naturally occurring microflora of avocado purée. Food Control 15:11-7.
23. Solomos T. 1994. Some biological and physical principles underlying modified atmosphere packaging. In: Wiley RC, editor. Minimally processed refrigerated fruits and vegetables. New York: Chapman & Hall. p 183-225.
24. Swisher HE. 1988. Avocado oil: from food use to skin care. J Am Oil Chem Soc 65:1704-6.
25. Werman MJ, Neeman I. 1986a. Oxidative stability of avocado oil. J Am Oil Chem Soc 63:355-60.
26. Werman MJ, Neeman I. 1986b. Effectiveness of antioxidants in refined, bleached avocado oil. J Am Oil Chem Soc 63:352-5.
27. Werman MJ, Neeman I. 1987. Avocado oil production and chemical characteristics. J Am Oil Chem Soc 64:229-32.
28. Wong DWS. 1989. Fruit development and ripening physiology. In: Wong DWS, editor. Avocado. New York: AVI Van Nostrand Reinhold. p 229-45.
29. Yin MC, Faustman C, Riesen JW, Williams SN. 1993. a-tocopherol and ascorbate delay oxymioglobin and phospholipids oxidation in vitro. J Food Sci 58:1273-6.