Evaluation of antioxidant activity of oily extracts of coral tree (erythrina edulis) over two food matrices

Abstract

This paper describes antioxidant activity evaluation of oily extracts of Coral Tree (Erytrina edulis) fruit and pod for oxidative and lipolytic rancidity measurement in soybean oil and cream milk. Extracts were prepared using the procedure proposed by Ruíz et al. (2010), taking random samples with physiological maturity and were added to the experimental units in concentrations of 0.1% y 1.0% w/w. To assess the ability of the extracts to inhibit the oxidative rancidity of the oil the peroxide index was determined in accordance with the methodology proposed by Ciappini et al. (2008) and to assess the ability of these to inhibit lipolytic rancidity effects of the cream milk, we evaluated the rate of acidity according to the protocol described by Gaviria (2000). The oil samples were stored at 40 °C and the cream milk samples were stored to room temperature. Experiments were performed in duplicate, in a factorial design completely random, using BHT and not the addition of antioxidantas controls. At the end of the study we found in dry base that the fruit has a 2.95 ± 0.13 % in ethereal extract and the pod has 1.10 ± 0.05%. The analysis of variance suggests that Coral Tree fatty extracts of the fruit and pod do not have antioxidant activity in concentrations of 0.1 y 1.0% over soybean oil oxidative rancidity and cream milk lipolytic rancidity. The fatty extract of Coral Tree fruit added to the soybean oil at a concentration of 1%, has a similar behavior to those obtained by the shell of the cashew nut and extracts of rosemary concentrates through molecular distillation.