TY - JOUR AU - Augusto-Obara, T. R. AU - Pirce, F. AU - Scheuermann, E. AU - Spoto, M. H.F. AU - Vieira, T. M.F.S. PY - 2017/03/30 Y2 - 2024/03/29 TI - Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system JF - Grasas y Aceites JA - Grasas aceites VL - 68 IS - 1 SE - Research DO - 10.3989/gya.0810162 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1650 SP - e183 AB - 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 (<em>Ugni molinae</em> 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<sup>-1</sup> 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<sup>-1</sup> oil of the wild and 14-4 genotype extracts, respectively, showed an antioxidant capacity similar to TBHQ (200 mg·kg<sup>-1</sup> 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. ER -