Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic human diseases. This review highlights the potentials of the various types of antioxidants containing FAV; their impact on human health as nutraceuticals, pharmaceuticals, and phytoceuticals; as well as prospects in tackling some chronic human diseases. The structures and activity relationship of the antioxidant compounds, as well as their mechanism of action, are examined from current scientific investigations. Information provided herein will give more insight into the roles of antioxidant ingredients present in FAV.
Largely grown in tropical and subtropical regions of the world, avocado (Persea
americana Mill) contains 3 – 30% of oil in its pulp, depending on the variety. This study
profiled the quality attributes of oil obtained from ‘Hass’ avocado cultivar using the cold
press method of extraction. Physicochemical properties of saponification value (SV), acid
value (AV), percentage free fatty acid (FFA) and colour were determined for the extracted
oil samples. Sensory analysis was conducted to determine consumer acceptability of the
‘Hass’ avocado oil extract. Results of the analysis showed a significant difference
(p<0.05) in the SV, AV and FFA of the avocado oil extract. A significant difference was
also found to exist in the L* and a* colour properties of the extracted oil. On the
determination of the organoleptic properties, it was observed that consumers displayed a
higher preference for commercial pure avocado oil than the extracted oil used in this
study, although extracted ‘Hass’ avocado oil exhibited higher physicochemical properties
when compared to commercial pure avocado oil.
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