Abstract
Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v) at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days), the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE) of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.
Highlights
Adding additives is a common practice in food processing to avoid spoilage, food alterations and to improve some sensorial characteristics in an economical and competitive way
The data of the initial total carotenoids, phenolic amount and color parameters of chipotle chili powder, avocado oil, chili oleoresin in avocado oil at 1:2 (CHOAO 1):2 and CHOAO 1:3 are shown in table 1
The best extraction of total carotenoids and total phenolic compounds as well as the main antioxidant activity was obtained with CHOAO 1:3
Summary
Adding additives is a common practice in food processing to avoid spoilage, food alterations and to improve some sensorial characteristics in an economical and competitive way. Chipotle chili (Capsicum annuum L.) is a medium pungency smoke-dyed Jalapeño chili widely appreciated for its unique flavor in the preparation of marinated sauces, purees, canned products, snacks and as an ingredient in traditional Mexican cuisine (Gómez-Moriel et al, 2012) Their sensorial characteristics remain as the main reason for their industrial and domestic use, the high quantity and quality of the antioxidants present in this fruit make them an outstanding natural antioxidant. When extracted in non-polar solvents, only a small portion of the hydrophilic phenolic compounds could be extracted while the lipophilic fraction is extracted in its majority (Guadarrama-Lezama et al, 2012; Cavazza et al, 2015) These non-polar extracts are usually obtained with organic solvents which require them to be removed before their addition to foods (Guadarrama-Lezama et al, 2012). The high process temperatures (> 60 °C) during industrial processing may produce structural changes in some valuable compounds leading to a possible loss in functionality (Melgar-Lalanne et al, 2016)
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