Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a co...

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Bibliographic Details
Main Authors: Francisco J. Segovia, Gádor Indra Hidalgo, Juliana Villasante, Xavier Ramis, María Pilar Almajano
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Molecules
Subjects:
avocado seed
EPR
radical scavenging
oxidation induction time
differential scanning calorimetry
emulsion
antioxidant
oil
lipid peroxidation
Online Access:http://www.mdpi.com/1420-3049/23/10/2421

Internet

http://www.mdpi.com/1420-3049/23/10/2421

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