Grasas y Aceites, Vol 68, No 1 (2017)

Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system


https://doi.org/10.3989/gya.0810162

T. R. Augusto-Obara
Department of Agroindustry, Food and Nutrition, College of Agriculture “Luiz de Queiroz”, University of São Paulo, Brazil
orcid http://orcid.org/0000-0001-9272-9170

F. Pirce
Chemical Engineering Department and Center of Food Biotechnology and Bioseparations (BIOREN), Universidad de La Frontera, Chile
orcid http://orcid.org/0000-0003-1668-2934

E. Scheuermann
Chemical Engineering Department and Center of Food Biotechnology and Bioseparations (BIOREN), Universidad de La Frontera, Chile
orcid http://orcid.org/0000-0002-6782-662X

M. H.F. Spoto
Department of Agroindustry, Food and Nutrition, College of Agriculture “Luiz de Queiroz”, University of São Paulo, Brazil
orcid http://orcid.org/0000-0001-9219-6343

T. M.F.S. Vieira
Department of Agroindustry, Food and Nutrition, College of Agriculture “Luiz de Queiroz”, University of São Paulo, Brazil
orcid http://orcid.org/0000-0002-2485-0240

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.

Keywords


Antioxidant activity; Murtilla; Oil model system; Oil organoleptic characteristic; Response Surface Methodology; Total polyphenol content

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