More articles from Volume 3, Issue 1, 2014
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Effect of texturized soy protein on quality characteristics of beef samosas
Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum
Citations
6
M. C. Bustos, M. F. Mazzobre, M. P. Buera
(2017)
Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
Food and Bioprocess Technology, 10(6)
10.1007/s11947-017-1888-1
Natalia A. Stavropoulou, Maria C. Giannakourou
(2023)
Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms
Applied Sciences, 13(17)
10.3390/app13179734
Efstratios Androudis, Athanasios Gerasopoulos, Athanasios Koukounaras, Anastasios S. Siomos, Dimitrios Gerasopoulos
(2024)
Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce
Horticulturae, 10(5)
10.3390/horticulturae10050500
M.C. Bustos, M.F. Mazzobre, M.P. Buera
(2015)
Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
LWT - Food Science and Technology, 61(1)
10.1016/j.lwt.2014.11.026
Gloria Bobo, Cristina Arroqui, Paloma Virseda
(2022)
Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study
LWT, 153()
10.1016/j.lwt.2021.112467
Despina Alexaki, Athanasios Gerasopoulos, Dimitrios Gerasopoulos
(2025)
Effect of the Combined Application of Aqueous Cabbage Seed Extract and Chitosan Solutions on the Shelf Life of Fresh-Cut Apple Cubes
Horticulturae, 11(8)
10.3390/horticulturae11080953The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
Dpto. de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires , Buenos Aires , Argentina
Dpto. de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires , Buenos Aires , Argentina
Dpto. de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires , Buenos Aires , Argentina
Dpto. de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires , Buenos Aires , Argentina
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.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
