Antioxidant activity and sensory analysis of murtilla (&lt;em&gt;Ugni molinae&lt;/em&gt; Turcz.) fruit extracts in an oil model system

T R Augusto-Obara,F Pirce,M H.F Spoto,E Scheuermann,T M.F.S Vieira

doi:10.3989/gya.0810162

Abstract

An oil model system was used to analyze the antioxidant activity of Chilean fruit extracts and to determine their odor sensory effect. Hydroalcoholic extracts from wild and 14-4 genotype murtilla (Ugni molinae Turcz.) fruit were assessed by the Response Surface Methodology. The optimal conditions for producing high total phenolic-content extracts were 49.5% (v/v) ethanol at 30 ºC, which yielded 18.39 and 26.14 mg GAE·g-1 dry matter, respectively. The optimized extracts were added to a lipid model system and evaluated via the Schaal Oven Test. After 96 hours, 150 and 200 mg·kg-1 oil of the wild and 14-4 genotype extracts, respectively, showed an antioxidant capacity similar to TBHQ (200 mg·kg-1 oil) in terms of peroxide values and odor. Thus, murtilla fruit extracts are a natural source of antioxidants for protecting lipidic foods, such as soybean oil.

Highlights

Lipid oxidation is the most important cause of food deterioration and leads to changes in flavor and nutritional compounds that reduce palatability
The effects of increases in temperature, which promoted an increase in the total phenolic content of the extract were not statistically significant (p < 0.05)
Our results show that under the same solvent concentration, the total phenolic content of the 14-4 genotype murtilla fruit extract was significantly

Summary

Introduction

Lipid oxidation is the most important cause of food deterioration and leads to changes in flavor and nutritional compounds that reduce palatability. Antioxidants from natural or synthetic sources are capable of retarding or reducing the oxidation reaction in lipid compounds (Shahidi, 1997). The use of synthetic antioxidants in foods may be restricted or prohibited because high quantities of lipid compounds may be detrimental to human health. Among the most studied natural sources of antioxidants are fruits, herbs and spices, which possess phenolic compounds capable of acting as antimicrobials, anti-allergens, anti-teratogens, antithrombotics, cardio-protectors and vasodilators (Zhang et al, 2011; Bektas et al, 2012; Simin et al, 2013; Del Monte et al, 2015; Claro et al, 2015) Many researchers have focused on obtaining antioxidants from natural sources and assessed the activity of these antioxidants against free radicals and evaluated their potential uses in foods (Karpińska et al, 2001; Scheuermann et al, 2002; Yanishlieva et al, 2006; Brewer, 2011; Shah et al, 2014; Shi et al, 2014).

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