caa a22 4500 46315665X CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0539-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0539-y Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere [Elektronische Daten] [Pedro Elez-Martínez, Robert Soliva-Fortuny, Olga Martín-Belloso] Avocado is nutritionally rich in many health-related components and a valuable energy source due to their high quality fat content. The aim of this work was to evaluate the lipid oxidation of refrigerated avocado purée as affected by the addition of α-tocopherol and/or sorbic acid with antioxidant and antimicrobial purposes, respectively. Hence, the formation of hydroperoxides and secondary oxidation products was studied throughout storage under different modified atmosphere packaging conditions. Addition of α-tocopherol clearly reduced rancidity of the lipid fraction. When the antioxidant was added, hydroperoxide formation was inhibited for a period of at least 12 weeks with little effect of the presence of sorbic acid and O2 availability. On the contrary, absence of α-tocopherol in the product formulation preceded the production of secondary oxidative metabolites and a rapid saturation of the fatty acid chains. Sorbic acid was found to have a moderate prooxidant effect (p<0.05). This detrimental influence on the lipid phase of avocado should be weighted up against the antimicrobial effect in order to evaluate its capability of extending the shelf life of avocado products. Springer-Verlag, 2006 Avocado nationallicence Lipid oxidation nationallicence α-Tocopherol nationallicence Sorbic acid nationallicence Modified atmosphere packaging nationallicence Elez-Martínez Pedro Department of Food Technology, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Soliva-Fortuny Robert Department of Food Technology, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Martín-Belloso Olga Department of Food Technology, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 295-300 1438-2377 226:1-2<295 2007 226 217 https://doi.org/10.1007/s00217-006-0539-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0539-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Elez-Martínez Pedro Department of Food Technology, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Soliva-Fortuny Robert Department of Food Technology, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Martín-Belloso Olga Department of Food Technology, TPV-CeRTA, Universitat de Lleida, Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 295-300 1438-2377 226:1-2<295 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer