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A Colored Avocado Seed Extract as a Potential Natural
ColorantVol. 76, Nr. 9, 2011 pgs.
C1335-c1341Deepti Dabas, Ryan J. Elias, Joshua D. Lambert, Gregory R. Ziegler
Pennsylvania State University, University Park
Funded in part by NIH grant AT 004678
By Abby McNeil and Jason Price
Introduction
+O2
Avocado Seed
Water Orange Color Formation
+
Experimental Objectives:•Characterization of color formation•Describe the mechanism of color formation•Discuss properties of Avocado Extract
Materials • Buffer solutions
– Saline at various pHs (2, 4, 6, 7.5, 9, 11)
• Reagents– Mushroom PPO– Horseradish Peroxidase– Hydrogen Peroxide– Tropolone– Methanol– Sodium Carbonate
Solution
• Avocado Seeds• Blendor• Branson Sonicating
Water Bath• Centrifuge• Spectrophotometer• Incubators• Desiccator
Methods
• Preparation of colored extract• Kinetics of color formation• Role of PPO in color formation• Role of Peroxidase in color formation• Phenolic content of the colored extract• Effects of pH on color of extract• Color Stability
Results/Discussion
• Kinetics of color formation• Role of PPO in color development
• Phenolic Content• Effect of pH on color• Stability of the colored extract
Kinetics of Color
formation• A) visual
color change
• B) Spectral scan of 35-min sample
• C) Abs read @480nm (λmax from B)
• D) Color change w/ time of incubation
Methanol: Ethyl AcetateWater Fraction
Total Phenolic Content
Conclusions
Strengths and Weaknesses
• Strengths– Phenolic content gives
potential cause of good natural colorant
– Broad coverage of potential uses and safety of avocado seed extract
– Results communicated well through visuals
– Detailed discussion– Growing interest in natural
colorant sources
• Weaknesses– pH factor: storage
conditions must be considered
– Not enough research• One of the most recent
avocado seed experiment
Our Suggestions for improvement
• Further research is required to make strong claims to the positive contributions Avocado seeds can make to Food Chemistry and the food industry.
Questions?