Obtention and Evaluation of Lyophilized Pulp Powder of Different Cultivars of Avocado

Obtention and Evaluation of Lyophilized Pulp Powder of Different Cultivars of Avocado

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Author(s)

Author(s): Angela Kwiatkowski, Dalany Menezes de Oliveira, Diego Rodrigues Marques, Janksyn Bertozzi, Edmar Clemente

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448 1040 1-7 Volume 3 - Dec 2014

Abstract

There are many studies focused on the extraction and commercialization of lipid fractions of avocado pulp, because its integral pulp has few applications in food industry, due to many problems, such as fast enzymatic darkening that causes alterations in color and flavor. This enzymatic control is a challenge for food industry, since it depends on many interrelated chemical and biochemical factors. Drying avocado pulp may reduce the activity of some oxidative enzymes and keep stability for other compounds. Thus, this work aimed at lyophilizing pulps of different avocado cultivars and evaluating their physicochemical and biochemical characteristics. It was determined pulp coloration, moisture content, acidity, total and reducing sugars, proteins, lipids, ashes, phenolic compounds, antioxidant activity and activity of oxidative enzymes (polyphenol oxidase and peroxidase). The results characterized the avocado pulp powders, highlighting a high antioxidant activity, which may control enzymatic activity.

Keywords

Persea Americana Mill, drying, enzymatic darkening, phenolic compounds

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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