Avocado Pulp Research Articles

Evaluation of anaerobic digestibility of energy crops and agricultural by-products

Abundant wastes from the food and drink supply chain are valuable and infrequently used as anaerobic digestion (AD) substrates. This study quantifies their biomethane potential to contribute to solid waste reduction and energy production. 29 organic materials were evaluated: energy crops (6), pre-treated agricultural by-products (5), livestock slurries (3), agro-industrial wastes (7), fruit and vegetable wastes (4) and co-digestion mixtures of chicken litter (CL) and fruit wastes (4). Results showed highest biogas yields for rendered fat washings (1379 ± 125 mL/g VSfeedstock), fish waste (898 ± 107 mL/g VSfeedstock) and potato waste (768 ± 27 mL/g VSfeedstock). Synergistic benefits of co-digestion were evidenced. CL (20%) with avocado pulp (80%) led to 84% higher biogas than expected from contribution of single substrates.

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

The physicochemical composition of avocado fruit has been well reported, but there is little detail on Chinese native avocado varieties. The present study investigated the morphological characteristics, oil contents, and fatty acid compositions of 16 avocado accessions grown in the tropical and subtropical regions of China. Eight fatty acids were identified and quantified by GC-MS. The major fatty acids of avocado pulp were palmitic, oleic, and linoleic acids, accounting for 78-91% of the total fatty acids content. The analysis of one-way variance (ANOVA) of the data revealed morphological and chemical differences between most of avocado accessions. Moreover, 16 avocado accessions were distinguished through a PCA scores scatter plot and cluster analysis based on fatty acid profiles. The results identified some remarkable characteristics of avocado accessions from different places of collection.

Aceitabilidade e composição centesimal de produtos alimentícios desenvolvidos com polpa de abacate

O desenvolvimento de massa de pizza e flan com polpa de abacate é uma das estratégias na busca da prevenção de doenças crônicas não-transmissíveis, visto que o abacate é um produto com custo acessível e com alto valor nutricional. O objetivo foi avaliar a aceitabilidade e composição centesimal de produtos com polpa de abacate. Foi desenvolvida uma massa de pizza com adição de polpa de abacate e um flan com polpa de abacate e chia. Investigaram-se os teores de umidade, cinzas, proteínas, lipídios, carboidratos e calorias e aceitabilidade por meio de análise sensorial. A massa de pizza com abacate apresentou-se menos calórica e com quantidades inferiores de macromoléculas comparadas ao controle. Com relação aos atributos sensoriais obteve boa aceitabilidade na cor e textura, porém o sabor e a impressão global receberam notas 5,7 e 6,2, respectivamente. A quantidade de calorias do flan foi inferior a encontrada nas sobremesas disponíveis no comércio. A preparação obteve boa aceitação em todos os parâmetros avaliados, com valores em torno de 7 (gostei moderadamente). Conclui-se que a massa de pizza com abacate necessita de mais estudos para melhorar o sabor residual amargo, no entanto, o flan tem potencial para ser oferecido no mercado em função de seu valor nutricional e de sua boa aceitação.

Evaluation of the mechanical properties of tablets obtained from the lyophilized avocado pulp

The objective of this work was to evaluate the mechanical properties of tablets prepared from lyophilized avocado pulp using thickener in their formulation. Three concentrations of the thickener, carboxymethylcellulose (CMC) in the avocado/milk/sugar mixture were tested, where the treatment (T1) contained 0.109%, (T2) with 0.218% and the third (T3) with 0.327%. It was observed that the treatments T1, T2 and T3 had hardness (N) of 92.16, 118.01 and 157.42, respectively. The work (mJ) used for penetration of the probe was 191.06, 216.98 and 346.55 for T1, T2 and T3, respectively. As the concentration of the thickener in the tablet formulation was increased, the hardness and workability were also increased.

Analytical Method To Detect and Quantify Avocatin B in Hass Avocado Seed and Pulp Matter.

Avocatin B, an avocado-derived compound mixture, was demonstrated recently to possess potent anticancer activity by selectively targeting and eliminating leukemia stem cells. Avocatin B is a mixture of avocadene and avocadyne, two 17-carbon polyhydroxylated fatty alcohols (PFAs), first discovered in avocado seeds; their quantities in avocado pulp are unknown. Analytical methods to detect avocado seed PFAs have utilized NMR spectroscopy and GC-MS; both of these lack quantitative capacity and accuracy. Herein, we report a sensitive LC-MS method for the quantitation of avocadene and avocadyne in avocado seed and pulp. The method has a reliable and linear response range of 0.1-50 μM (0.03-17.2 ng/μL) for both avocadene and avocadyne ( r2 > 0.990) with a lower limit of quantitation (LLOQ) of 0.1 μM. The intra- and interassay accuracy and precision of the quality control (QC) samples at LLOQ showed ≤18.2% percentage error and ≤14.4% coefficient of variation (CV). The intra- and interassay accuracy and precision for QC samples at low and high concentrations were well below 10% error and CV. This method was successfully applied to quantify avocadene and avocadyne in total lipid extracts of Hass avocado pulp and seed matter.

Bioactive compounds and quality parameters of avocado oil obtained by different processes

The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.

Effect of Avocado pulp extract on chlorpyrifos-induced thyroid gland injury in rats: A histological and morphometric study

Introduction: Chlorpyrifos is a broad-spectrum insecticide with widespread usage in agricultural fields despite its toxic effects on human health. Avocado is a highly valuable fruit proven to have curative and preventive role in numerous diseases.Aim: To evaluate the protective role of avocado pulp extract on chlorpyrifos-induced injury on the thyroid gland in rats.Materials and Methods: Forty adult male albino rats were divided into four equal groups; control group, avocado-treated group (300 mg/kg), chlorpyrifos-treated group (5.4 mg/kg), and both avocado- and chlorpyrifos-treated group. Doses were given orally, daily for 4 consecutive weeks. Specimens of the thyroid gland were processed for histological and immunohistochemical examinations. A morphometric study and statistical analysis of the findings were performed for different groups.Results: Compared to the control group, the specimens of the chlorpyrifos-treated rats showed degenerated follicles with exfoliated follicular cells in the lumen. Increased amount of collagen fibers and decreased PAS-reaction were observed. Immunohistochemistry showed a significant increase in caspase-3 immunoexpression. The mean height of the thyroid follicular epithelial cells was significantly decreased with significant decrease in area of colloid. In contrast, minimal changes appeared in the group treated concomitantly with both avocado and chlorpyrifos.Conclusion: Avocado pulp extract exerted an excellent role in protecting the thyroid gland from chlorpyrifos injurious-effects in rats.

Analytical Method Development for Fatty Acid Direct Methylation in Fruits

Due to the amount of pigments, sugars and fibers found in fruits, the fatty acid quantification process leads to errors, such as its amount underestimation in the matrix. Therefore, the proposed method allows performing experiments in shorter time with reduced amount of sample and reagent. Design Expert software was used to find the validated time for alkaline and acidic reactions, which were six and eight minutes, respectively, and both concentration was 0.5 mol L-1. The validation was made for avocado pulp and different fruits were used for application of the method, such as: apple, mango, coconut and another avocado variety. Accuracy values ranged from 89.05 to 100.21%, being in accordance with acceptable values. Also the relative standard deviation (RSD)intra-day (0.30 to 1.30%) and the RSDinter-day values (0.32 to 1.44%) confirmed that the proposed method for fatty acid derivatization has good precision.

EVALUATION OF PULP OIL FROM Persea americana (avocado fruit) in pharmaceutical cream formulation

The cosmetic properties of pulp oil extracted from Persea americana was compared with olive oil after the extraction of oil from Persea americana pulp by cold pressed chemical method using acetone. The percentage oil content from the pulp was 12%w/w. Physiochemical, proximate and elemental analyses were carried out on the extracted oil. Which was characterized based on pH, conductivity, specific gravity and refractive index and both oils analyzed for anti- microbial activities adopting the well diffusion method and using staphloccocus aureus and pseudomonas aeruginosa as micro -organisms. The avocado pulp oil showed zone of inhibition of 1.3-1.7mm against staphylococcus aureus but no activity against gram negative pseudomonas aeruginosa while olive oil did not show any activity against both organisms. Creams formulations were carried out using the extracted avocado pulp oil, mixture of extracted avocado oil and olive oil and evaluated for pH, density, viscosity, sunscreen activity, conductivity,centrifugation and alkali test.

Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

Avocado (Persiana americana Mill) belongs to the Lauraceae family. High level of lipids in the avocado pulp can be served as an important raw material for edible oil extraction. In the present study, the physicochemical properties of avocado oil extracted using subcritical CO2 extraction (SCO2) and ultrasound-assisted aqueous extraction (UAAE) were compared with the conventional solvent extraction. In comparison to solvent extraction, the oils extracted using SCO2 and UAAE were found to have higher iodine values, but lower slip melting points, free fatty acid contents and saponification values. Regardless of the extraction methods, the major fatty acids in avocado oils were oleic (40.73-42.72%) and palmitic (28.12-34.48%) acids whereas the major triacylglycerols in avocado oils were palmitoyl-dioleoyl-glycerol (POO; 22.48-23.01%) and palmitoyl-oleoyl-linoleoyl-glycerol (POL; 17.64-18.23%). SCO2 and UAAE are effective “solvent-free” methods to extract avocado oils and potentially other edible oils.

Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF

Industrially the avocado pulp is exploited principally as oil and paste, generating a huge quantity of peel and seed as by-products. Avocado peel is a promising inexpensive candidate for recovery phenolic compounds. The aim of this work was to identify the bioactive compounds present in an extract of avocado peel obtained by a green extraction technique. Accelerated solvent extraction was performed using water and ethanol as extraction solvents. Liquid chromatography coupled to ultra-high-definition accurate-mass spectrometry was used in order to identify the bioactive compounds. A total of sixty-one compounds belonging to eleven families were identified. Procyanidins, flavonols, hydroxybenzoic and hydroxycinnamic acids were the most common compounds. A sum of thirty-five compounds has been identified here for the first time in avocado peel. These results confirm the potential of avocado peel as a source of bioactive ingredients for its use in the food, cosmetic or pharmaceutical sector.

Influence of Geographical Origins on the Physicochemical Properties of Hass Avocado Oil

AbstractA study was conducted to compare the physicochemical properties of Hass avocado oil from different geographical locations (Mexico, Australia, United States and New Zealand). Regardless of geographical origins, Hass avocado pulp was characterized by high lipid content (61.27–62.66%). Among Hass avocados of different origins examined, avocado oil of New Zealand origin exhibited the lowest saponification value. The L*, a* and b* values for avocados of New Zealand origin were higher than others, translating into the oil being the lightest in color and containing more red and yellow pigments. The predominant fatty acids in the Hass avocado oil were oleic (42.59–50.97%) and palmitic (20.61–25.63%) acids, whereas the predominant triacylglycerols (TAGs) were OOO (21.41–34.69%) and POO (19.65–24.68%), where O and P denote oleic and palmitic acids, respectively. The melting curves of Hass avocado oil displayed three endothermic peaks, whereas the crystallization curves displayed two endothermic peaks. Hass avocado oil of New Zealand origin contained a significant amount of natural pigments and unsaturated compounds (unsaturated fatty acids and tri‐unsaturated TAGs) than Mexico, Australia and United States origins.

Growth Kinetics of Listeria monocytogenes in Cut Produce

Cut produce continues to constitute a significant portion of the fresh fruit and vegetables sold directly to consumers. As such, the safety of these items during storage, handling, and display remains a concern. Cut tomatoes, cut leafy greens, and cut melons, which have been studied in relation to their ability to support pathogen growth, have been specifically identified as needing temperature control for safety. Data are needed on the growth behavior of foodborne pathogens in other types of cut produce items that are commonly offered for retail purchase and are potentially held without temperature control. This study assessed the survival and growth of Listeria monocytogenes in cut produce items that are commonly offered for retail purchase, specifically broccoli, green and red bell peppers, yellow onions, canned green and black olives, fresh green olives, cantaloupe flesh and rind, avocado pulp, cucumbers, and button mushrooms. The survival of L. monocytogenes strains representing serotypes 1/2a, 1/2b, and 4b was determined on the cut produce items for each strain individually at 5, 10, and 25°C for up to 720 h. The modified Baranyi model was used to determine the growth kinetics (the maximum growth rates and maximum population increases) in the L. monocytogenes populations. The products that supported the most rapid growth of L. monocytogenes, considering the fastest growth and resulting population levels, were cantaloupe flesh and avocado pulp. When stored at 25°C, the maximum growth rates for these products were 0.093 to 0.138 log CFU/g/h and 0.130 to 0.193 log CFU/g/h, respectively, depending on the strain. Green olives and broccoli did not support growth at any temperature. These results can be used to inform discussions surrounding whether specific time and temperature storage conditions should be recommended for additional cut produce items.

Effect of Drying Methods on Yield and Quality of the Avocado Oil

This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.

Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants

The effectiveness of Allium and Brassica extracts to inhibit the evolution of lipids oxidation in avocado pulp under refrigeration (storage at 4 °C) was studied. Onion, garlic, scallion, white cabbage, cauliflower, and Brussels sprouts extract were tested as preserving agents in refrigerated avocado pulp. Allium extracts promoted almost a 60% retention of the intrinsic anti-radical capacity of the pulps. Considering secondary oxidation effects, extinction coefficient at 270 nm shows that all treated pulps (except those with scallion addition) were acceptable at the 30th storage day (K 270 < 0.22), but they were all significantly less oxidized than the untreated samples (K 270 = 1.8) (P < 0.05). Garlic-treated avocado showed the highest antioxidant effectiveness, based on C=CH cis proportion (I cis = 108.3), while samples with white cabbage extract presented the highest C=CH trans (I trans = 5.7) proportion after 30 days. The PCA method was discriminant enough since 83.6% of the variance was explained by the first two principal components, allowing the samples to be grouped according to storage time and extract type. This study confirmed that the addition of garlic, onion, and cauliflower extracts enhanced lipid antioxidant properties in refrigerated avocado pulps.

Yield, composition, and antioxidant activity of avocado pulp oil extracted by pressurized fluids

Avocado pulp oil was extracted by supercritical CO2 and compressed liquefied petroleum gas (LPG). The influence of pressure and temperature on the yield, kinetic parameters, composition and antioxidant activity was evaluated. Compressed LPG at 293K and 0.5MPa provided 60wt.% oil at 10min. Supercritical CO2 at 313K and 25MPa provided 40wt.% oil at 150min. The compressed LPG proportionated higher extraction rates and lower solvent consumptions. Stigmasterol (0.9–6.8%), lycopersene (1.4–6.0%), palmitic acid (26.2–29.3%), oleic acid (54.5–59.5%) and linoleic acid (11.9–13.0%) were identified, being the highest concentrations found in the oil obtained by compressed LPG. For the antioxidant activity, the supercritical CO2 provided higher performance than compressed LPG: 82.5% (CO2) and 31.6% (LPG) inhibition of 1,1-diphenyl-2-picrylhydrazyl radical. These results highlight the possibility of using pressurized fluids to obtain a functional oil of interest for food-related industries.

Use of avocado phospholipids as emulsifier

Avocado lipid fraction is rich in phospholipids; however these compounds are frequently discarded with the residual pulp during industrial oil extraction processes. In this study, emulsions were prepared using phospholipids from avocado pulp oil and characterized. First, emulsions were prepared with 1 wt% phospholipids and between 20 and 70 vol% oil phase. Then, emulsions with different phospholipid concentrations (1 and 2 wt%) and pH levels (3 and 7) were prepared. Emulsions prepared with 1 wt% phospholipids present phase inversion between 60 and 70 vol% oil phase. The emulsions with 50 and 60 vol% oil phase have higher stability against creaming than the others. Phospholipid concentration presented a higher influence on stability and droplet size distribution than pH. Emulsions with 2 wt% phospholipids are pseudo-plastic fluids and present typical gel-like behavior. Therefore, the avocado phospholipids can be used as emulsifier to form stable oil-in-water emulsions.

GUACAMOLE POWDER: STANDARDIZATION OF THE SPRAY DRYING PROCESS

Rationale: Guacamole is a sauce or dressing composed of avocado pulp and other ingredients. Guacamole powder is an important advancement in the generation of added value for the avocado production chain, as it is an alternative product with the potential to be used by end consumers. Aims: The aim of this study was to standardize the spray drying process for guacamole powder using the response surface methodology. Methods: Four independent variables were taken into account for the experiment design: atomizing disk speed (ADS), air inlet temperature (AIT), air outlet temperature (AOT) and vacuum pressure (VP). In addition, the following dependent variables were considered: water activity (a w ), moisture (Xw), solubility (S), hygroscopicity (H), color (L*, a* and b*), extractable oil content (EO), peroxide index (PI) and particle size (D 10 , D 50 and D 90 ). Likewise, the following two dependent variables associated with the process were identified: yield (Y) and deposit formation (DF). Results: The best conditions for the process were obtained with ADS = 27451 rpm, AIT = 168oC, AOT = 90oC and VP = 1.77 ″H 2 O. These conditions yielded guacamole powder with the desired properties, namely: maximum Y, S, L*, b*, EO and minimal DF, a w , Xw, H, a*, PI, D 10 , D 50, D 90. Conclusions: The spray drying process is an effective technology that provides added value to avocado, the ADS being the independent variable that has the greatest impact on the quality of powdered guacamole.

Quantitative evaluation of the phenolic profile in fruits of six avocado (Persea americana) cultivars by ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry

ABSTRACTThe phenolic profiles of six varieties of avocado (Persea americana) grown in Sicily were investigated. The ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry method was developed to determine qualitative and quantitative changes in fruits at two different ripening stage. Nineteen individual phenolic compounds were detected in avocado pulp extracts. Gallic acid, sinapinic acid, vanillin, p-coumaric acid, and gentisic acid were present only in ripe fruits. On the contrary, epicatechin decreased with fruit ripening, whereas protocatechuic acid, 4-hydroxybenzoic acid, chlorogenic acid, and benzoic acid were relatively stable or exhibited erratic changes with fruit ripening. The different avocado cultivars exhibited different phenolic profiles and total quantities and it was found that, among the tested cultivars, “Orotawa” avocados may provide the highest nutritional and health contribution to human diet. The qualitative and quantitative differences among cultivars and maturation stages by multivariate analysis allowed for the individuation of a set of phenolic compounds that have a great potential in the discrimination and identification of different genetic groups.

Lycopene-rich avocado oil obtained by simultaneous supercritical extraction from avocado pulp and tomato pomace

Tomato pomace is a residue of tomato processing which contains lycopene and oil, and is generated in large quantities by the tomato processing industry. Raw avocado oil is a special oil similar to olive oil. In order to combine the advantage of using a clean technology with supercritical carbon dioxide (scCO2) to extract avocado oil and use it as a co-solvent with scCO2 in carotenoid extraction from tomato pomace, simultaneous extractions of oil and lycopene were carried out to produce an avocado oil enriched with lycopene and a semi defatted avocado cake of potential commercial value. Therefore, freeze-dried avocado and tomato pomace were placed separately in the same fixed bed extractor, where lipids and lycopene were simultaneously extracted with scCO2, first passing through the avocado bed and then both scCO2 and the oil extracted from avocado passed through the second bed of tomato pomace. Lipids extracted in the first bed served as a co-solvent with scCO2 for lycopene extraction in the second bed. The experiments were performed using different proportions of the raw materials at 50°C and 400bar and in equal parts of avocado pulp and tomato pomace while varying the temperature and pressure conditions (40, 50 and 60°C; 200, 300 and 400bar). The results showed that the lycopene extraction yields (lycopene recovery) increased as the proportion of avocado increased and the best condition for extraction of lycopene present in tomato pomace was at 400bar and 50°C. The extracts are raw avocado oils enriched with about 110–170μg of lycopene per gram of oil, resulting from up to 80% recovery of oil and lycopene. The resulting avocado cake is a semi-defatted product with potential commercial value.