首页|systems have shown phenolic profile was unripe "Hass" avocado ripening process. Wide the seeds of avocado and at different interests or personal relationships that the work reported in this paper. The authors declare the following lationships which may be considered Acknowledgements
systems have shown phenolic profile was unripe "Hass" avocado ripening process. Wide the seeds of avocado and at different interests or personal relationships that the work reported in this paper. The authors declare the following lationships which may be considered Acknowledgements
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
Drying processes differently affected the chemical compositions of avocado parts, and enhanced the oil content, total phenolic contents, antioxidant activity values of the pulp. Drying processes increased the amounts of most phenolic compounds and fatty acids in all parts of both ripe and unripe fruits. Total phenolic contents of unripe and ripe avocado pulps varied between 53.14 (air) and 190.53 mgGAE/100 g (oven) to 88.71 (air) and 309.48 mgGAE/100 g (oven), respectively. The oleic and linoleic acid contents of the oils extracted from unripe and ripe avocado pulp dehydrated in different drying systems were detected between 56.19 (air) and 59.43% (oven) to 51.96 (fresh) and 57.41% (oven), respectively. In addition, (+)-catechin amounts of unripe and ripe avocado pulps were identified between 43.12 (MW) and 130.08 mg/100 g (air) to 44.45 (air) and 121.51 mg/100 g (MW), respectively. It reduced the moisture content, oil and total phenolic contents of the peels and seeds, few phenolic compounds and fatty acids of different fruit parts. By-products (seeds and peels) of avocado fruits contain at high levels of bioactive compounds, and their levels enhanced by drying treatments. Results can help in proper utilization of these important by-products as supplements to in various food after suitable drying process.
AvocadoRipeningBioactive propertiesPhytochemicals
Uslu, Nurhan、Ozcan, Mehmet Musa、Salamatullah, Ahmad Mohammad、Ahmed, Isam A. Mohamed、Hayat, Khizar、Alkaltham, Mohammed Saeed
展开 >
Selcuk Univ, Dept Food Engn, Fac Agr, TR-42079 Konya, Turkey
King Saud Univ, Dept Food Sci & Nutr, Coll Food & Agr Sci, Riyadh, Saudi Arabia
NSTL
Elsevier
