Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion

[Display omitted] •Fruit pomace is effective to inhibiting lipid oxidation of an O/W emulsion.•Total phenolic content is important to retard lipid oxidation of an O/W emulsion.•Lipophilicity is important to control TBARS of an O/W emulsion at low total phenolic content.•Food-like model systems are a...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2019-05, Vol.281, p.114-123
Main Authors: Ospina, Mónica, Montaña-Oviedo, Katherine, Díaz-Duque, Álvaro, Toloza-Daza, Heiner, Narváez-Cuenca, Carlos-Eduardo
Format: Article
Language:English
Subjects:
Agroindustrial residues
Antioxidants - analysis
Crude extract
Emulsions
Food Analysis
Fruit - chemistry
Lipid Metabolism
Mathematical modelling
Models, Theoretical
Oil in water emulsion
Partition coefficient
Phenolics
Plant Extracts - analysis
Rubus - chemistry
Thiobarbituric Acid Reactive Substances
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •Fruit pomace is effective to inhibiting lipid oxidation of an O/W emulsion.•Total phenolic content is important to retard lipid oxidation of an O/W emulsion.•Lipophilicity is important to control TBARS of an O/W emulsion at low total phenolic content.•Food-like model systems are advisable to evaluate the usefulness of crude extracts. Crude extracts were prepared from residues of Rubus glaucus Benth by using food-grade solvents. Their efficacy protecting lipid oxidation of an oil in water (O/W) emulsion as well as of a bulk oil was tested. Stability of lipids during storage of an O/W emulsion was tested by the hydroperoxides and thiobarbituric acid reactive species (TBARS) measurements. Bulk oil stability was measured by the Rancimat method. Fruit pomace crude extracts were the best controlling lipid oxidation of an O/W emulsion, with crude extracts from overripe fruit and bush pruning residues acting as pro-oxidants as measured by the hydroperoxides levels. Neither of the crude extracts was able to inhibit lipid oxidation of the bulk oil. Mathematical modelling revealed that despite total phenolic content and partition coefficient of the crude extracts are important parameters to control lipid oxidation of an O/W emulsion, they do not totally explain their behavior in food-like systems.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.12.087