Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages

Alkaltham, Mohammed Saeed; Uslu, Nurhan; Özcan, Mehmet Musa; Ahmed, Ibrahim; Hayat, Khizar

doi:10.1016/j.lwt.2021.111716

Cited by 21 publications

(10 citation statements)

References 33 publications

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“…The authors attributed this result to the much shorter HA‐RF drying time, as most bioactive compounds are thermally unstable. Alkaltham et al (2021) investigated the air, microwave (MW), and oven drying of unripe and ripe “Hass” avocado pulp. Their results showed that TPC ranged between 53.14 and 190.53 mg GAE/100 g for unripe avocado pulp and 88.71 and 309.48 mg GAE/100 g for ripe avocado pulp depending on the drying technique.…”

Section: Resultsmentioning

confidence: 99%

“…The different values stated in the literature may be due to the differences in fruit variety, maturity stage, environmental conditions, drying method, etc. (Alkaltham et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Antioxidant activity of the samples was analyzed using DPPH radical as stated by Alkaltham et al (2021) with some modifications. The extracts (.1 ml) were mixed with 2.9 ml of DPPH solution (100 ppm) and stored at room temperature for 30 min.…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

“…In addition, for "Brade" variety avocado pulp, TPC was reported as 97.3 mg gallic acid/kg byKrumreich et al (2018). The different values stated in the literature may be due to the differences in fruit variety, maturity stage, environmental conditions, drying method, etc (Alkaltham et al, 2021)…”

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confidence: 99%

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Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder

Özbek

Koç

Yanık

et al. 2022

J Food Process Engineering

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Hot air‐assisted radio frequency drying (HA‐RF) was performed to dry avocados and produce avocado powder. An electrode gap of 80 mm and sample thickness of 2 cm were selected as the ideal HA‐RF drying parameters. The HA‐RF drying kinetics were compared with hot air (HA) drying. The HA‐RF drying resulted in a faster and shorter drying process with the higher drying rate than HA drying. HA‐RF drying provided a 100% reduction in drying time (from 180 to 90 min) compared to the HA drying. The quality attributes of avocado powder obtained by HA‐RF drying were also assessed by comparing with HA and freeze‐dried samples. The color values, total phenolic content (TPC), antioxidant activity, porosity, dispersibility, solubility, caking degree, and hygroscopicity were affected by drying methods. The HA‐RF drying resulted in higher TPC (170.91 mg GAE/100 g dw) and antioxidant activity (39.39%) in avocado powder than HA drying (154.74 mg GAE/100 g dw and 30.09%, respectively). On the other hand, freeze‐dried samples had the highest TPC (202.05 mg GAE/100 g dw) and antioxidant activity (52.65%). The HA‐RF‐dried products exhibited the lowest color change (6.49), Carr index (21.43%), Hausner ratio (1.27), and wettability (2.07 s) compared to the HA and freeze dried samples. When all quality characteristics were considered, the HA‐RF drying method was advanced to the other methods, especially in fast drying time, and was found to be the best method for producing avocado powder. Practical Applications This study explored the effect of drying methods (HA‐RF drying and HA drying) on the drying characteristics and quality of dried avocado powder and its comparison with freeze drying. The study showed that HA‐RF drying resulted in a shorter processing time than other drying methods. The HA‐RF‐dried powder quality was comparable to that of a freeze‐dried one.

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Section: Resultsmentioning

confidence: 99%

“…The different values stated in the literature may be due to the differences in fruit variety, maturity stage, environmental conditions, drying method, etc. (Alkaltham et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

mentioning

confidence: 99%

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Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder

Özbek

Koç

Yanık

et al. 2022

J Food Process Engineering

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“…8,9 Also, the fruits at different stages of maturity have different levels of antioxidants. 10,11 A single method has its own advantages and disadvantages, which cannot be fully described. The common approaches for assessing dietary antioxidant action in vitro such as ferrous reducing antioxidant power (FRAP) assay 12,13 is based on the ability of antioxidants to reduce a ferric tripyridyltriazine [Fe(III)-(TPTZ)2] complex to the ferrous tripyridyltriazine [Fe(II)-(TPTZ)2] complex.…”

Section: Introductionmentioning

confidence: 99%

Ratiometric fluorescence sensing based on rare-earth upconversion nanoparticles for the rapid identification of antioxidant capacity

Wang

Chen

et al. 2023

New J. Chem.

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Postharvest application effect of agave fructans on anthracnose disease, defense-related enzyme activities, and quality attributes in avocado fruit

Cuellar-Torres

Aguilera-Aguirre

Bañuelos-González

et al. 2022

Food Sci Biotechnol

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Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages

Cited by 21 publications

References 33 publications

Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder

Hot air‐assisted radiofrequency drying of avocado: Drying behavior and the associated effect on the characteristics of avocado powder

Ratiometric fluorescence sensing based on rare-earth upconversion nanoparticles for the rapid identification of antioxidant capacity

Postharvest application effect of agave fructans on anthracnose disease, defense-related enzyme activities, and quality attributes in avocado fruit

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