dc.creatorFlores, Marcos
dc.creatorReyes García, Luis
dc.creatorOrtiz Viedma, Jaime Alejandro
dc.creatorRomero Palacios, Nalda Marcela
dc.creatorVilcanqui Chura, Yesica Luz
dc.creatorRogel, Cristian
dc.creatorEcheverría, Javier
dc.creatorForero Doria, Óscar
dc.date.accessioned2021-12-16T18:48:44Z
dc.date.accessioned2022-01-27T20:06:06Z
dc.date.available2021-12-16T18:48:44Z
dc.date.available2022-01-27T20:06:06Z
dc.date.created2021-12-16T18:48:44Z
dc.date.issued2021
dc.identifierAntioxidants 2021, 10, 664.
dc.identifier10.3390/antiox10050664
dc.identifierhttps://repositorio.uchile.cl/handle/2250/183268
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3312339
dc.description.abstractAvocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name “maqui”, is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui by-products such as leaves are considered as waste. Thus, maqui leaves extracts were used to improve the stability of vegetable oils, particularly avocado oil. Hence, avocado oil was fortified with two extracts (ethyl ether and methanol) obtained of maqui leaves and exposed to 120 C for 386 h in an oven. The results showed a high content of monounsaturated fatty acids (69.46%, mainly oleic acid), followed by polyunsaturated fatty acids (16.41%, mainly linoleic acid) and finally saturated fatty acids (14.13%). The concentration of the total phenolic compounds in the pure oil, ethyl ether and methanol maqui leaves extracts were 45.8, 83.7, and 4100.9 ppm, respectively. In addition, the antioxidant activity was 5091.6 and 19,452.5 mol Trolox eq/g for the ethyl ether and methanol extracts, respectively. The secondary degradation compounds showed significant differences between the fortified and non-fortified samples after 144 h and the TG/DTG analysis showed a significant increment of 7 C in the degradation temperature (Tonset) of avocado oil fortified with the methanol extract when compared to the non-fortified oil and fortified oil with ethyl ether extract. After heating for 336 h, fortified oil with methanol extract reached the limit percentages of polar compounds, while pure oil reached it in a shorter time, i.e., 240 h. Based on the results, avocado oil can be protected with natural additives such as extracts obtained from maqui leaves, leading to an increase in its thermo-oxidative stability.
dc.languageen
dc.publisherMDPI
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States
dc.sourceAntioxidants
dc.subjectAvocado oil
dc.subjectThermo-oxidative stability
dc.subjectMaqui leaf extracts
dc.subjectPolar compounds
dc.subjectAntioxidant activity
dc.titleThermal behavior improvement of fortified commercial avocado (persea americana Mill.) oil with maqui (aristotelia chilensis) leaf extracts
dc.typeArtículos de revistas


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