Antioxidant effects of supercritical fluid garlic extracts in canned artichokes

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• 作者：E. Bravi ; O. Marconi ; V. Sileoni ; M. R. Rollo…
• 关键词：Antioxidants ; Canned artichokes ; Extra ; virgin olive oil ; Garlic ; Radical scavenging activity ; Supercritical fluid extraction
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：53
• 期：10
• 页码：3744-3751
• 全文大小：430 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

The effects of adding supercritical carbon dioxide extracts of garlic (at two different concentrations of allicin) on select chemical indices in extra-virgin olive oil used to canned artichokes were studied. Tests were performed after processing and over a storage period of 1 year. A sensorial test was also conducted on the canned artichokes to establish the impact on flavor (in particular perceptions of rancidity and garlic flavor). Acidity, peroxide levels and p-anisidine values were measured as quality analytical parameters. Radical scavenging activity was also evaluated using the DPPH assay. The samples containing supercritical garlic extracts were compared with several other formulations, including control sample (prepared by mixing artichokes with powdered chili pepper and fresh garlic), artichokes with only garlic or only chili pepper, and artichokes treated with the synthetic antioxidant BHT. The results suggested that the allicin extract may be superior, or at least comparable, with BHT in preserving canned artichokes as demonstrated by its positive effects on oxidative stability and sensory profile.