5,666
Views
10
CrossRef citations to date
0
Altmetric
Articles

Cambios bioquímicos durante el almacenamiento de puré de aguacate adicionado con antioxidantes naturales y procesado con alta presión hidrostática

Biochemical changes during the storage of high hydrostatic pressure processed avocado puree in the presence of natural antioxidants

, , &
Pages 379-391 | Received 29 Oct 2012, Accepted 04 Feb 2013, Published online: 04 Jun 2013

Referencias

  • AOAC . 1990 . AOAC official methods of analysis , 15th , Washington , , USA : AOAC international .
  • Adhikari , K. , Hein , K. A. , Elmore , J. R. , Heymann , H. and Willott , A. M. 2006 . Flavor threshold as affected by interaction among three dairy-related flavor compounds . Journal of Sensory Studies , 21 : 626 – 643 .
  • Boyes , S. , Perera , C. and Young , H. 1992 . Kiwifruit lipoxygenase: Preparation and characteristics . Journal of Food Science , 57 : 1390 – 1394 .
  • Cheftel , J. C. 1995 . Review: High-pressure, microbial inactivation and food preservation . Food Science and Technology International , 1 : 75 – 90 .
  • del Baño , M. J. , Lorente , J. , Castillo , J. , Benavente-García , O. , del Rio , J. A. , Ortuño , A. and Gerard , D. 2003 . Phenolic diterpenes, flavones, and rosmarinic acid distribution during the development of leaves, flowers, stems, and roots of Rosmarinus officinalis. Antioxidant activity . Journal of Agricultural and Food Chemistry , 51 : 4247 – 4253 .
  • Duester , K. C. 2001 . Avocado fruit is a rich source of beta-sitosterol . Journal of the American Dietetic Association , 101 : 404 – 405 .
  • Echeverrigaray , S. , Agostini , G. , Atti-Serfini , L. , Paroul , N. , Pauletti , G. F. and dos Santos , A. C. 2001 . Correlation between the chemical and genetic relationships among commercial thyme cultivars . Journal of Agricultural and Food Chemistry , 49 : 4220 – 4223 .
  • Gonzalez , M. E. , Anthon , G. E. and Barret , D. M. 2010 . Onion cells after high pressure and thermal processing: Comparison of membrane integrity changes using different analytical methods and impact on tissue texture . Journal of Food Science , 77 : E426 – E432 .
  • Heiniö , R. L. , Lehtinen , P. , Oksman-Caldentey , K.-M. and Poutanen , K. 2002 . Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat . Cereal Chemistry , 79 : 367 – 375 .
  • Ibañez , E. , Kubátová , A. , Señoráns , J. , Cavero , S. , Reglero , G. and Hawthorne , S. B. 2003 . Subcritical water extraction of antioxidant compounds from rosemary plants . Journal of Agricultural and Food Chemistry , 51 : 375 – 382 .
  • Indrawati , V. L. A. M. , Ludikhuyze , L. R. and Hendrickx , M. E. 2000 . Kinetics of pressure inactivation at subzero and elevated temperature of lipoxygenase in crude green bean (Phaseolus vulgaris L.) extract . Biotechnology Progress , 16 : 109 – 115 .
  • Jacobo-Velázquez , D. A. and Cisneros-Zevallos , L. 2009 . Correlations of antioxidant activity against phenolic content revisited: A new approach in data analysis for food and medicinal plants . Journal of Food Science , 74 : R107 – R113 .
  • Jacobo-Velázquez , D. A. and Hernández-Brenes , C. 2010 . Biochemical changes during the storage of high hydrostatic pressure processed avocado paste . Journal of Food Science , 75 : S264 – S270 .
  • Jacobo-Velázquez , D. A. and Hernández-Brenes , C. 2011 . Sensory shelf-life limiting factor of high hydrostatic pressure processed avocado paste . Journal of Food Science , 76 : S388 – S395 .
  • Jacobo-Velázquez , D. A. and Hernández-Brenes , C. 2012 . Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage . Innovative Food Science and Emerging Technologies , 16 : 121 – 128 .
  • Jacobo-Velázquez , D. A. , Hernández-Brenes , C. , Cisneros-Zevallos , L. and Benavides , J. 2010a . Partial purification and enzymatic characterization of avocado (Persea Americana Mill, cv. Hass) lipoxygenase . Food Research International , 43 : 1079 – 1085 .
  • Jacobo-Velázquez , D. A. , Ramos-Parra , P. A. and Hernández-Brenes , C. 2010b . Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps . Journal of Food Science , 75 : S286 – S291 .
  • Kahn , V. 1977 . Some biochemical properties of polyphenoloxidase from two avocado varieties differing in their browning rates . Journal of Food Science , 42 : 38 – 43 .
  • Kirchhoff , E. and Schieberle , P. 2002 . Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays . Journal of Agricultural and Food Chemistry , 50 : 5378 – 5385 .
  • Leal , P. F. , Braga , M. E. M. , Sato , D. N. , Carvalho , J. E. , Marques , M. O. M. and Meireles , M. A. A. 2003 . Functional properties of spice extracts obtained via supercritical fluid extraction . Journal of Agricultural and Food Chemistry , 51 : 2520 – 2525 .
  • Lee , K.-G. and Shibamoto , T. 2002 . Determination of antioxidant potential of volatile extracts isolated from various herbs and spices . Journal of Agricultural and Food Chemistry , 50 : 4947 – 4952 .
  • Lenoble, R., Richheimer, S. L., Bank, V. R., & Bailey, D. T. (1999). (Hauser, Inc.). Pigment composition containing anthocyanins stabilized by plant extracts. U.S. patent 5,908,650, June 1.
  • Ludikhuyze , L. , Indrawati , C. , Van den Broeck , , I. , Weemaes , C. and Hendrickx , M. 1998 . Effect of combined pressure and temperature on soybean lipoxygenase. 1. Influence of extrinsic and intrinsic factors on isobaric-isothermal inactivation kinetics . Journal of Agricultural and Food Chemistry , 46 : 4074 – 4080 .
  • López-Malo , A. , Palou , E. , Barbosa-Cánovas , G. V. , Welti-Chanes , J. and Swanson , B. G. 1998 . Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree . Food Research International , 31 : 549 – 556 .
  • Masuda , T. , Inaba , Y. and Takeda , Y. 2001 . Antioxidant mechanism of carnosic acid: Structural identification of two oxidation products . Journal of Agricultural and Food Chemistry , 49 : 5560 – 5565 .
  • Matser , A. M. , Knott , E. R. , Teunissen , P. G. and Bartels , P. V. 2000 . Effects of high isostatic pressure on mushrooms . Journal of Food Engineering , 45 : 11 – 16 .
  • Mottram , D. S. 1998 . Chemical tainting of foods . International Journal of Food Science and Technology , 33 : 19 – 29 .
  • Mozhaev , V. V. , Heremans , K. , Frank , J. , Masson , P. and Balny , C. 1996 . High pressure effects on protein structure and function . Proteins , 24 : 81 – 91 .
  • Naveh , E. , Werman , M. , Sabo , E. and Neeman , I. 2002 . Defatted avocado pulp reduces body weight and total hepatic fat but increases plasma cholesterol in male rats fed diets with cholesterol . Journal of Nutrition , 132 ( 7 ) : 2015 – 2018 .
  • Noel , M. and Combes , D. 2003 . Effects of temperature and pressure on Rhizomucor miehei lipase stability . Journal of Biotechnology , 102 : 23 – 32 .
  • Oszmianski , J. and Lee , C. Y. 1990 . Inhibitory effect of phenolics on carotene bleaching in vegetables . Journal of Agricultural and Food Chemistry , 38 : 688 – 690 .
  • Ozdemir , F. and Topuz , A. 2004 . Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period . Food Chemistry , 86 : 79 – 83 .
  • Palou , E. , Hernández-Salgado , C. , López-Malo , A. , Barbosa-Cánovas , G. V. , Swanson , B. G. and Welti-Chanes , J. 2000 . High pressure-processed guacamole . Innovative Food Science and Emerging Technologies , 1 : 69 – 75 .
  • Rababah , T. M. , Hettiarachchy , N. S. and Horax , R. 2004 . Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone . Journal of Agricultural and Food Chemistry , 52 : 5183 – 5186 .
  • Rapeanu , G. , Loey , A. V. , Smout , C. and Hendrickx , M. 2005 . Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must . Journal of Agricultural and Food Chemistry , 53 : 2988 – 2994 .
  • Rychlik , M. , Schieberle , P. and Grosch , W. 1998 . Compilation of odor thresholds, odor qualities and retention indices of key food odorants , 1 – 63 . Munchen , , Germany : Deutsche Forschungsanstalt fur Lebensmittelchemie and Intitut fur Lebensmittelchemie der Technischen Universitat Munchen .
  • Sharon-Raber , O. and Kahn , V. 1983 . Avocado mesocarp: Browing potencial, carotenoid content, polyphetiol oxidase, catalase and peroxidase activities: Comparasion betweem six avocado cultivars . Journal of Food Science , 48 : 1874 – 1875 .
  • Shimada , S. , Andou , M. , Naito , N. , Yamada , N. , Osumi , M. and Hayashi , R. 1993 . Effects of hydrostatic pressure on the ultrastructure and leakage of internal substances in the yeast Saccharomyces cerevisiae . Applied Microbiology and Biotechnology , 40 : 123 – 131 .
  • Soliva-Fortuny , R. , Elez-Martínez , P. , Sebastián-Calderó , M. and Martín-Belloso , O. 2002 . Kinetics of polyphenol oxidase activity inhibition and browning of avocado purée preserved by combined methods . Journal of Food Engineering , 55 : 131 – 137 .
  • Swain , T. and Hillis , W. E. 1959 . The phenolics constituents of Prunus domestica. I. The quantitative analysis of phenolics constituents . Journal of the Science of Food and Agriculture , 10 : 63 – 68 .
  • Tan , Y. and Siebert , K. J. 2004 . Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features . Journal of Agricultural and Food Chemistry , 52 : 3057 – 3064 .
  • Tangwongchai , R. , Ledward , D. A. and Ames , J. M. 2000 . Effect of high-pressure treatment on lipoxygenase activity . Journal of Agricultural and Food Chemistry , 48 : 2896 – 2902 .
  • Tewari , G. , Jayas , D. S. and Holley , R. A. 1999 . High pressure processing of foods: An overview . Science Des Aliments , 19 : 619 – 661 .
  • Torres , J. A. and Velázquez , G. 2005 . Commercial opportunities and research challenges in the high pressure processing of foods . Journal of Food Engineering , 67 : 95 – 112 .
  • Tursi , J. M. , Phair , P. G. and Barnes , G. L. 1994 . Plant sources of acid stable lipases: Potential therapy for cystic fibrosis . Journal of Paediatrics and Child Health , 30 : 539 – 543 .
  • Villa-Rodríguez , J. A. , Molina-Corral , F. J. , Ayala-Zavala , J. F. , Olivas , G. I. and González-Aguilar , G. A. 2011 . Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado . Food Research International , 44 : 1231 – 1237 .
  • Vinson , J. A. , Su , X. , Zubik , L. and Bose , P. 2001 . Phenol antioxidant quantity and quality in food: Fruits . Journal of Agricultural and Food Chemistry , 49 : 5315 – 5321 .
  • Weemaes , C. A. , Ludikhuyze , L. R. , Van den Broeck , I. and Hendrickx , M. E. 1998 . Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase: A kinetic study . Journal of Agricultural and Food Chemistry , 46 : 2785 – 2792 .
  • Werman , M. J. and Neeman , I. 1986 . Oxidative stability of avocado oil . Journal of the American Oil Chemists’ Society , 63 : 355 – 360 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.