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

Author(s)

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

• Document type: Journal article
• Source: GRASAS Y ACEITES; v. 68, n. 1 JAN-MAR 2017.
• Web of Science Citations: 0

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 degrees C, 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. (AU)

• FAPESP's process: 14/50235-7 - SMARTHEALTH: chemical composition and bioactive potential of native fruits and edible fungi
• Grantee: Severino Matias de Alencar
• Support Opportunities: Regular Research Grants