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More articles from Volume 3, Issue 1, 2014

Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates

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6

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M. C. Bustos, M. F. Mazzobre, M. P. Buera

(2017)

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10.1007/s11947-017-1888-1

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Natalia A. Stavropoulou, Maria C. Giannakourou

(2023)

Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen Oyster Mushrooms

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10.3390/app13179734

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Efstratios Androudis, Athanasios Gerasopoulos, Athanasios Koukounaras, Anastasios S. Siomos, Dimitrios Gerasopoulos

(2024)

Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce

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M.C. Bustos, M.F. Mazzobre, M.P. Buera

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Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning

LWT - Food Science and Technology, 61(1)

10.1016/j.lwt.2014.11.026

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Gloria Bobo, Cristina Arroqui, Paloma Virseda

(2022)

Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study

LWT, 153()

10.1016/j.lwt.2021.112467

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Despina Alexaki, Athanasios Gerasopoulos, Dimitrios Gerasopoulos

(2025)

Effect of the Combined Application of Aqueous Cabbage Seed Extract and Chitosan Solutions on the Shelf Life of Fresh-Cut Apple Cubes

Horticulturae, 11(8)

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The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

Mariela C Bustos ,
Mariela C Bustos
Lina Marcela Agudelo-Laverde ,
Lina Marcela Agudelo-Laverde
Florencia Mazzobre ,
Florencia Mazzobre
Pilar Buera
Pilar Buera

Published: 01.12.2013.

Volume 3, Issue 1 (2014)

https://doi.org/10.7455/ijfs.v3i1.212

Abstract

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.

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