The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

Mariela C Bustos,Lina Marcela Agudelo-Laverde,Pilar Buera,Florencia Mazzobre

doi:10.7455/ijfs/3.1.2014.a8

Mariela C Bustos, Lina Marcela Agudelo-Laverde + Show 2 more

Open Access

https://doi.org/10.7455/ijfs/3.1.2014.a8

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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.

Highlights

Browning is one of the main factors affecting consumers’ acceptability or rejection of fresh products such as avocado and mushrooms
Frozen mushrooms presented an increase in a* parameter, according to the high degree of browning observed, indicating that mushrooms were more sensitive to freezing temperatures
Negative correlations were observed between polyphenol content of Brassica extracts and the antibrowning index for refrigerated mushrooms (r=-0.88, p=0.0211) and avocado (r=-0.96, p=0.0029) slices. These results indicate that phenolic compounds of Brassica extracts contribute only in part to their antibrowning properties

Summary

Introduction

Browning is one of the main factors affecting consumers’ acceptability or rejection of fresh products such as avocado and mushrooms. Since the use of sulphites has been banned for fresh fruits and vegetables (Gendel, 2012), there is a need to find simple and natural treatments to control browning (Rico, MartinDiana, Barat, & Barry-Ryan, 2007). Vegetables from Brassica (known as crucifers) and Allium families have been reported as potential browning inhibitors (Zocca, Lomolino, & Lante, 2010; Cabello-Hurtado, Gicquel, & Esnault, 2012). They have the further advantage of being commonly grown and consumed worldwide.

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