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

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

Loading document ...
Page
of
Loading page ...

Author(s)

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

Download Full PDF Read Complete Article

449 1045 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

References

  1. Tango, J.S. and Turatti, J.M. (1992) Óleo de Abacate. In: Abacate – Cultura, Matéria-Prima, Processamento e Aspectos Econômicos. Campinas: ITAL, 156-192
  2. Tango, J.S., Carvalho, C.R.L. and Soares, N.B. (2004) Caracterização Física e Química de Frutos de Abacate Visando a seu Potencial Para Extração de Óleo. Revista Brasileira de Fruticultura, 26, 17-23. http://dx.doi.org/10.1590/S0100-29452004000100007
  3. Canto, W.L., Santos, L.C. and Travaglin, M.E.M. (1980) Óleo de Abacate: Extração, Usos e seus Mercados Atuais no Brasil e na Europa. Campinas: ITAL, 143 p
  4. Salgado, J.M., Bin, C., Mansi, D.N. and Souza, A. (2008) Efeito do Abacate (Persea Americana Mill) Variedade Hass na Lipidemia de Ratos Hipercolesterolêmicos. Ciência e Tecnologia de Alimentos, 28, 922 – 928. http://dx.doi.org/10.1590/S0101-20612008000400025
  5. Rueda-Lugo, U., Gonzalez-Tenorio, R. and Totosaus, A. (2006) Sustitución de Lardo Por Grasa Vegetal en Salchichas: Incorporación de Pasta de Aguacate. Efecto de la Inhibición del Oscurecimiento Enzimático Sobre el Color. Ciência e Tecnologia de Alimentos, 26, 441 – 445. http://dx.doi.org/10.1590/S0101-20612006000200030
  6. Chitarra, A.B. and Chitarra, M.I.F. (2005) Pós-Colheita de Frutas e Hortaliças: Fisiologia e Manuseio. Lavras: UFLA,783 p
  7. Penha, E.M., Cabral, L.M.C. and Matta, V.M. (2005) Água de Coco. In. Venturni Filho, W.G. (Coord.). Tecnologia de Bebidas: Matéria-Prima, Processamento, BPF/APPCC e Legislação. São Paulo: Edgar Blucher, 103-118. (cap. 5)
  8. Alencar, S.M. and Koblitz, M.B. Oxirredutases. (2008) In. KOBLITZ, M. B. (Coord.) Bioquímica de Alimentos: Teoria e Aplicações Práticas. Rio de Janeiro: Guanabara Koogan, p. 125 – 152. (cap. 5)
  9. Vieira, A.H.; Figueirêdo, R.M.F. and Queiroz, A.J.M. (2007) Isotermas de Adsorção de Umidade da Pitanga em Pó. Revista de Biologia e Ciências da Terra. 7, 11 – 20
  10. Figuêiredo, R.M.F. (1998) Caracterização Físico-Química do Suco e Pó de Acerola (Malpighia punucifolia, L.). Campinas, SP. UNICAMP, 184f. (Tese de Doutorado)
  11. Ascheri, D.P.R. (1999) Estudo das Características de Adsorção de Água e da Estabilidade das Microcápsulas de Óleo Essencial de Laranja na Seleção do Material de Parede. Ciência e Tecnologia de Alimentos, 19, 367-373
  12. Lima Neto, H.J. (2008) Obtenção do Tomate Seco Através do Uso de um Sistema Solar. 42f. Tese (Mestrado em Engenharia mecânica) – Programa de Pós- Graduação em Engenharia Mecânica, Universidade Federal do Rio grande de Norte, Natal
  13. Celestino, S.M.C. (2010) Princípios de Secagem de Alimentos - Planaltina, DF: Embrapa Cerrados, p. 33-46
  14. Bhandari, B.R., Datta, N. and Howes, T. (1997) Problems Associated With Spray Drying of Sugar-Rich Foods. Drying Technology, 15, 671-684. http://dx.doi.org/10.1080/07373939708917253
  15. IAL. Instituto Adolfo Lutz. (2005) Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Métodos Físico-Químicos para Análise de Alimentos/Ministério da Saúde, Agência Nacional de Vigilância Sanitária. Brasília: Ministério da Saúde, cap. IV. p. 116-141 (Série A: Normas Técnicas e Manuais Técnicos)
  16. Bligh, E.G. and Dyer, W.J. (1959) A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochimestry and Physiology, 37, 911- 917
  17. Bucic-Kojic, A., Planinic, M., Tomas, S., Bilic, M. and Velic, D. (2007) Study of Solid-Liquid Extraction Kinetics of Total Polyphenols From Grapes Seeds. Journal Food Engineer, 81, 236-242. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.027
  18. Mensor L.L., Menezes F.S., Leitão G.G., Reis A.S,, Santos T.C., Coube C.S. and Leitão S.G. (2001) Screnning of Brazilian Plant Extracts for Antioxidant Activity By the Use of DPPH Free Radical Method. Phytotherapy Research, 15, 127-130. http://dx.doi.org/10.1002/ptr.687
  19. Fujita, S., Saari, N., Maegawa, M., Tetsuka, T., Hayashi, N. and Tono, T. (1995) Purification and Properties of Polyphenol Oxidase From Cabbage (Brassica oleracea L.). Journal of Agricultural and Food Chemistry, 43, 1138-1142. http://dx.doi.org/10.1021/jf00053a005
  20. Clemente, E. (1998) Purification and Termostability of Isoperoxidase From Oranges. Phytochemistry, 49, 29-36. http://dx.doi.org/10.1016/S0031-9422(97)00967-9
  21. SAS (2001) Statistical Analysis System. Sas Institute Inc., Cary, NC, USA
  22. Mcguire, R.G. (1992) Reporting of Objective Color Measurements. Horticultural Science, 27, 1254-1255
  23. Wang, W., Bostic, T.R. and Gu, L. (2010) Antioxidant Capacities, Procyanidins and Pigments In Avocados of Different Strains and Cultivars. Food Chemistry, 122, 1193–1198. http://dx.doi.org/10.1016/j.foodchem.2010.03.114
  24. Pietta, P.G. (2000) Flavonoids as Antioxidants. Journal Nature Produts, 63, 1.035-1.042. http://dx.doi.org/10.1021/np9904509
  25. Daiuto, É.R., Cabia, N.C., Fumes, J.G.F., Vieites, R.L., Carvalho, L.R. and Garcia, M.R. (2012) Capacidade Anti Radical Livre e Qualidade Pós Colheita de Abacate ‘Hass’. Revista Brasileira de Produtos Agroindustriais, 14, 51-62
  26. Vieites, R.L., Daiuto, E.R., Fumes, J.G.F. (2012) Capacidade Antioxidante e Qualidade Pós-Colheita de Abacate ‘Fuerte’. Revista Brasileira de Fruticultura, 34, 336-348. http://dx.doi.org/10.1590/S0100-29452012000200005
  27. Heim, K.E., Tagliaferro, A.R., and Bobolya, D.J. (2002) Flavonoid Antioxidants: Chemistry, Metabolism and Structure-Activity Relationships. Journal of Nutritional Biochemistry, 13,572-584. http://dx.doi.org/10.1016/S0955-2863(02)00208-5
  28. Tomás-Barberán, F.A. and Espín, J.C. (2001) Phenolic Compounds and Related Enzymes as Determinants of Quality in Fruits and Vegetables. Journal of Science and Food Agriculture, 81, 853-879. http://dx.doi.org/10.1002/jsfa.885
  29. Daiuto, É.R. and Vieites, R.L. (2008) Atividade da Peroxidase e Polifenoloxidase em Abacate da Variedade Hass, Submetidos ao Tratamento Térmico. Revista Iberoamericana de Tecnología Postcosecha, 9, 106-112

Cite this Article:

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.

Search Articles

Issue June 2024

Volume 13, June 2024


Table of Contents



World-wide Delivery is FREE

Share this Issue with Friends:

News Board

Check Article Status Publishing Period: 2 Days ijSciences is Member of Crossref ijSciences is Member of IDEAS RePEc Assigning DOI to each new article Add colorful images, drawings, tables as much as you like without any extra cost Check DOIs of your References OAI PMH

Submit your Paper


© Copyright (c) 2012 Alkhaer Publications & Local News. All rights reserved. This work is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.