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Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits.
Babiker, Elfadil E; Ahmed, Isam A Mohamed; Uslu, Nurhan; Özcan, Mehmet Musa; Juhaimi, Fahad Al; Ghafoor, Kashif; Almusallam, Ibrahim A.
Afiliación
  • Babiker EE; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Ahmed IAM; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Uslu N; Department of Food Engineering, Faculty of Agriculture, Selcuk University.
  • Özcan MM; Department of Food Engineering, Faculty of Agriculture, Selcuk University.
  • Juhaimi FA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Ghafoor K; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
  • Almusallam IA; Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
J Oleo Sci ; 70(4): 589-598, 2021 Apr 02.
Article en En | MEDLINE | ID: mdl-33692245
All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.05). Comparing the phenolic profiles of avocado pulp, peels, and seeds of ripe and unripe fruits indicated that the peel and seeds are richer than the pulp and that is superior in unripe fruits than ripe ones. In addition, drying processes particularly microwave and air drying greatly enhanced the bioactive properties of ripe and unripe avocado fruits and could thus be used to elongate the shelf-life of avocado fruit products without major impact on the overall quality.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Persea / Desecación / Ácidos Grasos / Frutas Idioma: En Revista: J Oleo Sci Asunto de la revista: BIOQUIMICA Año: 2021 Tipo del documento: Article Pais de publicación: Japón
Texto completo
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Imprimir
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Persea / Desecación / Ácidos Grasos / Frutas Idioma: En Revista: J Oleo Sci Asunto de la revista: BIOQUIMICA Año: 2021 Tipo del documento: Article Pais de publicación: Japón