文章基本信息

标题：Propiedades antioxidantes de extractos de curuba (Passiflora mollisima Bailey) en crema de leche
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作者：Clara Inés Ochoa Ospina ; José Uriel Sepúlveda Valencia ; María E. Maldonado 等
期刊名称：Perspectivas en Nutrición Humana
印刷版ISSN：2248-454X
出版年度：2015
卷号：16
期号：2
页码：186-199
语种：Spanish
出版社：Escuela de Nutrición y Dietética, Universidad de Antioquia.
摘要：Background: Milk fat contributes to flavors of dairy products and contributes to fat-soluble vitamins absorption. However, it is susceptible to oxidation reactions that result in a decrease in the quality of products. Objective: To evaluate the antioxidant capacity of the milk cream supplemented with 0.40, 0.60 and 0.80 % w/w of Banana Passion Fruit extracts and oxidative stability during 25 days of storage at 4ºC. Materials and Methods: Lipid peroxidation was evaluated by the TBARS method. The antioxidant capacity was determined by DPPH, ORAC-H, ORAC-L and Folin-Ciocalteu assays. Results: Treatments improved significantly (p<0.05) the oxidative stability of the cream during 25 days of storage, the presence of 0.40, 0.60 and 0.80% w/w curuba extract reduced production of malondialdehyde by 6, 15 and 22% respectively compared to control, the antioxidant power of the supplemented samples was higher than control. In the sensory evaluation was found difference between the cream with and without extract. Conclusions: Banana Passion Fruit extract retards the oxidation process of the cream and may be associated with the antioxidant capacity of the product.
关键词：Passiflora mollisima, milk cream, dairy products, antioxidants, lipid peroxidation;Passiflora mollisima, crema de leche, productos lácteos, antioxidantes, peroxidación lipídica