Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

Green peas have a short shelf-life because their unsaturated fatty acids are exposed to oxidative damage induced by pro-oxidant enzymes leading to organoleptic changes and nutritional quality losses. Blanching (BL) is a crucial treatment in the successful production of high quality frozen vegetables to inactivate the pro-oxidant enzymes to prevent possible food deterioration reactions. Ilex paraguariensis extract (IP) has evidenced antioxidant effect and it was ascribed to their phenolic constituents. The main aim of the present work was to evaluate the effect of BL combined with IP on the oxidative stability of green peas along refrigerated and frozen storage. Fresh peas were exposed to different treatments for 2 min and compared to untreated samples: BL in water at 97 °C; dipping in IP at 25 °C (IPD), BL combined with IP at 97 °C (BL/IP). Afterwards, samples were stored at 4 and -18 °C for 60 days. Lipoxygenase activity and oxidative stability (taking malondialdehyde and hexanal as oxidation markers) have been monitored in stored peas as indicators of the assayed treatments effectiveness. BL/IP extract was the most effective treatment to inhibit oxidation and it can be a new alternative in order to enhance oxidative stability of peas.