Avocado

Dorantes‐Álvarez, Lidia; Ortiz-Moreno, Alicia; García-Ochoa, Felipe

doi:10.1002/9781118324097.ch23

Cited by 4 publications

(1 citation statement)

References 25 publications

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“…In Europe, Spain reached a production of about 90,000 tons in 2018, around 95% of the European output [ 3 ]. In recent years, the intensification of the global production and increased consumption of avocado are related to its nutritional value and health benefits [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Exploiting the Potential of Bioactive Molecules Extracted by Ultrasounds from Avocado Peels—Food and Nutraceutical Applications

et al. 2021

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Natural bioactive compounds from food waste have fomented interest in food and pharmaceutical industries for the past decade. In this work, it purposed the recovery of bioactive avocado peel extract using an environmentally friendly technique: the ultrasound assisted extraction. The response surface methodology was applied in order to optimize the conditions of the extraction, ethanol-water mixtures and time. The optimized extracts (ethanol 38.46%, 44.06 min, and 50 °C) were chemically characterized by HPLC-ESI-MS and FTIR. Its antioxidant ability, as well as, its effect on cell metabolic activity of normal (L929) and cancer (Caco-2, A549 and HeLa) cell lines were assessed. Aqueous ethanol extracts presented a high content in bioactive compounds with high antioxidant potential. The most representative class of the phenolic compounds found in the avocado peel extract were phenolic acids, such as hydroxybenzoic and hydroxycinnamic acids. Another important chemical group detected were the flavonoids, such as flavanols, flavanonols, flavones, flavanones and chalcone, phenylethanoids and lignans. In terms of its influence on the metabolic activity of normal and cancer cell lines, the extract does not significantly affect normal cells. On the other hand, it can negatively affect cancer cells, particularly HeLa cells. These results clearly demonstrated that ultrasound is a sustainable extraction technique, resulting in extracts with low toxicity in normal cells and with potential application in food, pharmaceutical or nutraceutical sectors.

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Section: Introductionmentioning

confidence: 99%

Exploiting the Potential of Bioactive Molecules Extracted by Ultrasounds from Avocado Peels—Food and Nutraceutical Applications

et al. 2021

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Effect of Vacuum Frying on Quality Attributes of Fruits

et al. 2018

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Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.

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Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)

Bonilla-Loaiza

Váquiro

Solanilla‐Duque

2022

International Journal of Food Engineering

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Chemical compounds are of great importance in the food, cosmetic and pharmaceutical industries. Nutritional components, the presence of secondary metabolites with antioxidant and antimicrobial activity, and physicochemical properties of pulp, seed and peel of Lorena avocado cultivars were studied. Antioxidant activity was evaluated by ABTS, DPPH and lipid peroxidation in pulp, seed and peel. 26 extracts was evaluated. The results confirmed that the fruit parts stabilize free radicals and inhibit lipid oxidation processes, with the highest values in seed and peel, due to their content of flavonoids, o-diphenols and phenols. The results of phytochemical screening, antioxidant capacity and antimicrobial activity, showed significant bioprospective advantage for the presence of flavonoids, condensed tannins and total phenols in the seed, peel and pulp of Lorena avocado cultivars. Avocado fruits are rich in bioactive compounds that can be used in functional food applications.

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Avocado

Cited by 4 publications

References 25 publications

Exploiting the Potential of Bioactive Molecules Extracted by Ultrasounds from Avocado Peels—Food and Nutraceutical Applications

Exploiting the Potential of Bioactive Molecules Extracted by Ultrasounds from Avocado Peels—Food and Nutraceutical Applications

Effect of Vacuum Frying on Quality Attributes of Fruits

Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)

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