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Martínez C, Jiménez A, Garrigós MC, Valdés A. Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production. Foods 2023; 12:2382. [PMID: 37372593 DOI: 10.3390/foods12122382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other from pomegranate seed waste. OE was selected due to its better antioxidant potential according to FRAP, ABTS, and DPPH assays as well as its higher total phenolic content. The formulations used were 0, 1.5 wt.%, and 3 wt.% of OE. A gradual disappearance of the band found around 3009 cm-1 and related to unsaturated fatty acids was observed in the control sample in contrast to formulations with added OE. The band observed near 3299 cm-1 widened and intensified with time due to the oxidation degree of samples, with this effect being higher in the control chips. The observed changes in fatty acid and hexanal content with storage time underlined the higher extent of oxidation in the control samples. This fact could suggest an antioxidant protectant action of OE in avocado chips during thermal treatment, which was attributed to the presence of phenolic compounds. The obtained chips incorporating OE represent a viable option for the development of a natural, healthy, and clean-label avocado snack at competitive cost and with low environmental impacts.
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Affiliation(s)
- Carmen Martínez
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
| | - Alfonso Jiménez
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
| | - Maria Carmen Garrigós
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
| | - Arantzazu Valdés
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
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Alañón M, Cádiz-Gurrea M, Oliver-Simancas R, Leyva-Jiménez F, Arráez-Román D, Segura-Carretero A. Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ferranti A, Hayward T. Group-type quantitative analysis of flavor compounds in ripening avocados. J Sep Sci 2022; 45:1737-1745. [PMID: 35247293 DOI: 10.1002/jssc.202100577] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 02/07/2022] [Accepted: 03/01/2022] [Indexed: 11/06/2022]
Abstract
Avocados are a superfood gaining popularity in people's diet. Profiling and quantifying the volatiles associated with flavor can further the understanding of the fruit. However, this is challenging due to the relatively low abundances of volatile compounds. The complex mixtures inherent to avocado flavor can result in co-elutions using classical chromatographic techniques. To overcome these challenges, solid phase microextraction was used to extract and pre-concentrate volatiles, then separated and quantified using two-dimensional gas chromatography with a flame ionization detector. This technique enhances separation power and produces well-ordered chromatograms, allowing for templated groupings of compounds of similar chemical composition into regions. Using the flame ionization detector, an average response factor was determined and used for quantification of these templated group-type regions, as well as individual compounds. This group-type quantification improved overall precision of compound classes in 50 avocados by at least a factor of 2, when compared to that of the individual components. Overall, the abundance of associated flavor groups such as terpenes and alcohols decreased, whereas aldehyde groups remained constant throughout ripening. The combination of solid phase microextraction with two-dimensional gas chromatography and group-type quantification allows for an overall better understanding of the volatiles associated with flavor of avocados. This article is protected by copyright. All rights reserved.
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Affiliation(s)
| | - Taylor Hayward
- Apeel Sciences, 71 Los Carneros Rd., Goleta, CA, 93117, USA
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Ghafoor K, Uslu N, Al-Juhaimi F, E Babiker E, Ahmed IAM, Yıldız MU, Alswahmi ON, Özcan MM. Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems. J Oleo Sci 2021; 70:21-30. [PMID: 33431769 DOI: 10.5650/jos.ess20230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.06 mg/100 g (air-dried) in oil from unripe Pinkerton fruit; between 14.86 mg/100 g (microwave-dried) and 88.12 mg/100 g (fresh) in oil from unripe Hass fruit and between 13.31 mg/100 g (microwave-dried) and 17.35 mg/100 g (oven-dried) in oil from unripe Fuerte fruit. The α-tocopherol contents in oil from ripe Fuerte fruit changed between 13.21 mg/100 g (fresh) and 17.61 mg/100 g (oven-dried). In addition, γ-tocopherol contents varied between 11.55 mg/100 g (air-dried) and 14.61 mg/100 g (microwave-dried) unripe "Pinkerton" fruit; between 11.52 mg/100 g (air-dried) and 15.01 mg/100 g (fresh) in unripe Hass fruit and between 12.17 mg/100 g (air-dried) and 15.27 mg/100 g (microwave-dried) unripe Fuerte fruit. The γ-tocopherol contents ranged from 12.71 mg/100 g (fresh) to 17.40 mg/100 g (oven-dried) in ripe Hass fruit; from 10.29 mg/100 g (fresh) and 17.20 mg/100 g (microwave-dried) ripe Fuerte fruit. α-, β-, γ- and δ-tocopherols could not be detected in ripe fresh Pinkerton fruit. In general, β- and δ-tocopherol could not be detected in most of the unripe and ripe avocado fruit oils. α-Tocopherol and γ-tocopherol contents of dried ripe Fuerte fruit oils were found to be higher compared to those of dried unripe Fuerte fruits.
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Affiliation(s)
- Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Fahad Al-Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam A Mohammed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | | | - Omer N Alswahmi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
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Hausch BJ, Arpaia ML, Kawagoe Z, Walse S, Obenland D. Chemical Characterization of Two California-Grown Avocado Varieties ( Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15301-15310. [PMID: 33307689 DOI: 10.1021/acs.jafc.0c05917] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The research objective was to characterize avocado's aroma-active volatiles and use information about its overall composition, such as lipid profile, to discuss likely biosynthetic origins. To achieve this, two varieties, "Hass" and "3-29-5" (GEM), were evaluated during their commercial harvest period for dry weight, moisture content (freeze-drying), oil content (Soxhlet extraction), fatty acid composition, and aroma profile. Solvent-assisted flavor evaporation and aroma extract dilution analysis were performed on aroma extracts. Oleic acid (>50%) was the prominent fatty acid in the oil of both varieties. The majority of the aroma-active compounds in avocado are lipid-derived. The most notable compounds are 1-octen-3-one (mushroom) with a flavor dilution factor as high as 8192, hexanal (grassy), (Z)-4-decenal, an unknown, and (E,E)-2,4-nonadienal. Over the mid-to-late harvest season, a decline in hexanal and an increase in octanal were observed. In contrast to "Hass", the hexanal content was relatively stable in "3-29-5".
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Affiliation(s)
- Bethany J Hausch
- USDA, Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, 9611 South Riverbend Avenue, Parlier, California 93648-9757, United States
| | - Mary Lu Arpaia
- Department of Botany and Plant Sciences, University of California, Riverside, California 92521, United States
| | - Zachary Kawagoe
- Agricultural and Environmental Chemistry, University of California, Davis, California 95616, United States
| | - Spencer Walse
- USDA, Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, 9611 South Riverbend Avenue, Parlier, California 93648-9757, United States
| | - David Obenland
- USDA, Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, 9611 South Riverbend Avenue, Parlier, California 93648-9757, United States
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Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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A comprehensive analysis on the effect of shape on the microwave heating dynamics of food materials. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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García-Rodríguez YM, Torres-Gurrola G, Meléndez-González C, Espinosa-García FJ. Phenotypic Variations in the Foliar Chemical Profile of Persea americana Mill. cv. Hass. Chem Biodivers 2016; 13:1767-1775. [PMID: 27505234 DOI: 10.1002/cbdv.201600169] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Accepted: 08/08/2016] [Indexed: 11/10/2022]
Abstract
The Hass avocado tree Persea americana cv. Hass was derived from a single hybrid tree of P. americana var. drymifolia and P. americana var. guatemalensis, and it is propagated clonally by grafting. This cultivar is the most widely planted in the world but its profile of secondary metabolites has been studied rarely despite of its importance in plant protection. We illustrate the variability of the volatilome of mature leaves by describing the average chemical composition and the phenotypic variability found in 70 trees. Contrary to the uniformity expected in the Hass cultivar, high variability coefficients were found for most of the 36 detected foliar volatile compounds; furthermore we found six chemotypes grouping the foliar phenotypes of the sampled trees using hierarchical cluster analysis. About 48% of trees were grouped in one chemotype; five chemotypes grouped the remaining trees. The compounds that determined these chemotypes were: estragole, α-farnesene, β-caryophyllene, germacrene D, α-cubebene and eugenol. This striking variation in a cultivar propagated clonally is discussed in terms of somatic mutation.
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Affiliation(s)
- Yolanda Magdalena García-Rodríguez
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Campus Morelia, Antigua Carretera a Pátzcuaro 8701, Col. Ex-Hda. San José de la Huerta, Morelia, Michoacán, C.P. 58089, México
| | - Guadalupe Torres-Gurrola
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Campus Morelia, Antigua Carretera a Pátzcuaro 8701, Col. Ex-Hda. San José de la Huerta, Morelia, Michoacán, C.P. 58089, México
| | - Claudio Meléndez-González
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Campus Morelia, Antigua Carretera a Pátzcuaro 8701, Col. Ex-Hda. San José de la Huerta, Morelia, Michoacán, C.P. 58089, México
| | - Francisco J Espinosa-García
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Campus Morelia, Antigua Carretera a Pátzcuaro 8701, Col. Ex-Hda. San José de la Huerta, Morelia, Michoacán, C.P. 58089, México
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Santana I, dos Reis LM, Torres AG, Cabral LM, Freitas SP. Avocado (Persea americanaMill.) oil produced by microwave drying and expeller pressing exhibits low acidity and high oxidative stability. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400172] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Isabelle Santana
- Laboratório de Bioquímica Nutricional e de Alimentos; Departamento de Bioquímica; Instituto de Química; Universidade Federal do Rio de Janeiro; Cidade Universitária; Rio de Janeiro Brazil
- Laboratório de Processamento de Matérias-Primas Vegetais; LADEQ; Escola de Química; Universidade Federal do Rio de Janeiro; Cidade Universitária; Rio de Janeiro Brazil
| | - Luciana M.F. dos Reis
- Laboratório de Processamento de Matérias-Primas Vegetais; LADEQ; Escola de Química; Universidade Federal do Rio de Janeiro; Cidade Universitária; Rio de Janeiro Brazil
| | - Alexandre G. Torres
- Laboratório de Bioquímica Nutricional e de Alimentos; Departamento de Bioquímica; Instituto de Química; Universidade Federal do Rio de Janeiro; Cidade Universitária; Rio de Janeiro Brazil
| | | | - Suely P. Freitas
- Laboratório de Processamento de Matérias-Primas Vegetais; LADEQ; Escola de Química; Universidade Federal do Rio de Janeiro; Cidade Universitária; Rio de Janeiro Brazil
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Aguiló-Aguayo I, Oms-Oliu G, Martín-Belloso O, Soliva-Fortuny R. Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.049] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Applications of in vivo and in vitro solid-phase microextraction techniques in plant analysis: A review. Anal Chim Acta 2013; 794:1-14. [DOI: 10.1016/j.aca.2013.05.016] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 05/04/2013] [Accepted: 05/07/2013] [Indexed: 12/11/2022]
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Utrera M, Rodríguez-Carpena JG, Morcuende D, Estévez M. Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3917-3926. [PMID: 22452641 DOI: 10.1021/jf3001313] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such as α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. In the present paper, quantitative data of AAA are reported for the first time on a food matrix. The addition of the avocado extract inhibited the formation of AAS, AAA, and Schiff bases in patties during cooking and subsequent chilled storage. The antioxidant effect may respond to the protecting effect of phenolic compounds, mainly procyanidins, found on the avocado extract. Apparently, the combination of both strategies (back-fat replacement and addition of avocado extract) does not lead to an enhanced advantage on the oxidative stability of the product. The novel methodologies used in the present study enable a better comprehension of the mechanisms and consequences of protein oxidation in food systems.
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Affiliation(s)
- Mariana Utrera
- Food Technology, Animal Production and Food Science, University of Extremadura, Cáceres, Spain
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Rodríguez-Carpena JG, Morcuende D, Estévez M. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Sci 2011; 90:106-15. [PMID: 21703779 DOI: 10.1016/j.meatsci.2011.06.007] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 06/02/2011] [Accepted: 06/03/2011] [Indexed: 10/18/2022]
Abstract
The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability, volatiles profile and color and texture properties of cooked pork patties. The vegetable oils modified the fatty acid profiles of the patties by lowering the percentages of SFA (from 36.96% to ~25.30%) and reducing the atherogenic index (from 0.41 to ~0.24). Vegetable oils had higher amounts of antioxidant compounds such as tocopherols (10.8-53.9 mg/100 g) than back-fat (5.9 mg/100 g). Consistently, patties manufactured with the oils had significantly lower amounts of lipid and protein oxidation products than control patties. Avocado oil contributed with specific aroma-active terpenes to patties and had a significant impact on particular color and texture parameters. The results from this study highlight the technological applications of the vegetable oils as food ingredients in the design of healthier meat commodities.
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Affiliation(s)
- J G Rodríguez-Carpena
- Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190, Tepic, Nayarit, Mexico
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Tananuwong K, Lertsiri S. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1590-6. [PMID: 20564458 DOI: 10.1002/jsfa.3976] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
BACKGROUND Aroma of fragrant rice greatly affects palatability as well as consumer acceptability. Loss of desirable volatile compounds such as 2-acetyl-1-pyrroline (2-AP) and increase in volatile lipid oxidation products in aged rice have been reported. The aim of this study was to monitor the changes in key volatile compounds of organic red fragrant rice cv. Hom Daeng during storage. Effects of packaging material, storage temperature and time were evaluated using solid phase microextraction/gas chromatography/mass spectrometry. RESULTS Thirteen key volatile compounds including ten lipid oxidation products were monitored. For samples vacuum packed in Nylon/LLDPE pouches at ambient temperature, significant increases in hexanal, 2-pentylfuran, 1-octanol and 4-vinyl guaiacol and significant decreases in 2-AP and geranyl acetone were found after the second month (P< or =0.05). Vacuum packing in OPP/Al/LLDPE pouches or storage at 15 degrees C better retarded the formation of volatile lipid oxidation products and greater retained desirable odorants, including 2-AP. However, accumulation of lipid oxidation products and 4-vinyl guaiacol was apparent after the sixth month under these storage conditions. CONCLUSION A greater extent and higher rate of undesirable changes in volatile compounds were found in samples stored under Nylon/LLDPE/ambient temperature condition. Nevertheless, this condition is acceptable for the retail trade of organic rice in Thailand. Storage conditions using reduced temperature or better packaging materials may be more appropriate for exported rice or superior-grade fragrant rice to better maintain the desirable rice aroma.
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Affiliation(s)
- Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
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