Deleted Journal,
Год журнала:
2024,
Номер
17(1), С. 138 - 173
Опубликована: Дек. 27, 2024
Avocado
peel,
with
a
high
proportion
of
bioactive
compounds,
is
usually
discarded
as
waste.
Preliminary
study
was
carried
out
to
determine
the
most
suitable
solvent
(out
acetones,
water,
ethanol
and
methanol)
for
extraction
antioxidants
from
avocado
peel.
Free
radical
scavenging
activity
(DPPH),
Ferric
reducing
antioxidant
(FRAP)
total
phenolic
content
(TPC)
were
evaluated
responses.
The
oxidative
stability
cooked
ground
beef,
fish,
oil
samples
(soybean,
palm,
groundnut)
treated
optimum
concentration
peel
extract
(APE)
over
time
using
standard
procedures.
Although
methanol
had
significantly
higher
(p<0.05)
TPC
FRAP,
it
not
different
(p>0.05)
in
DPPH
ethanol;
hence
selected
based
on
its
known
low-toxicity.
Results
indicated
that
process
variables
with.
Optimum
concentration,
temperature
highest
desirability
index
0.868
80
%,
90
min
60
օC
respectively.
Cooked
beef
fish
>
0.3
%
APE
resulted
more
significant
reduction
pH
values
than
positive
control
(0.1
BHT).
However,
there
no
difference
TBARS
both
0.5%
control.
Similarly,
treatment
reduced
peroxide
value
(PV)
order
groundnut
oil>soybean
oil>
palm
acid
(AV)
soybean
used
this
study.
minimum
inhibitory
20
mg/ml
S.
aureus,
10
mg/mL
typhi
E.
coli.
preservative
effect
increased
increase
APE.
Thus,
potentials
preservation
food
products.
Current Plant Biology,
Год журнала:
2023,
Номер
35-36, С. 100288 - 100288
Опубликована: Май 30, 2023
'Hass'
avocado
(Persea
americana
Mill)
is
a
very
popular
tropical
fruit
that
contains
several
nutrients,
including
vitamins,
proteins,
minerals,
and
unsaturated
fatty
acids.
peel
one
of
the
by-products
obtained
from
New
Zealand
(NZ)
processing
industry.
The
current
study
focused
on
antibacterial
components
hexane
extract.
aim
was
to
perform
microbiological
screening
NZ
extract
using
Staphylococcus
aureus.
We
used
thin-
layer
chromatography
(TLC)
with
direct
detection
isolate
individual
showed
activity.
Mass
spectrometry
(MS)
analysis
characterized
isolated
(15Z)-9,12,13-Trihydroxy-15-octadecenoic
acid,
(±)9-HpODE,
NP-011548
are
three
acids
have
been
tentatively
identified.
Present
findings
provide
new
bioactive
suggest
potential
applications
for
this
as
natural
additive
in
soaps,
detergents.
Journal of Food Safety,
Год журнала:
2024,
Номер
44(5)
Опубликована: Сен. 2, 2024
ABSTRACT
Agricultural
byproducts,
often
discarded,
possess
significant
nutritional
value
and
technological
potential.
This
study
investigates
the
efficacy
of
ethanolic‐water
extracts
from
avocado
(
Persea
americana
Mill.)
obtained
with
minimal
solvent
use
through
optimized
extraction,
in
enhancing
stability
mechanically
separated
meat‐tambaqui
Colossoma
macropomum
)
burgers,
a
high‐fat
Amazonian
fish.
2000
ppm
seed
peel
extract
were
applied
shelf‐life
tests
conducted
under
refrigeration
freezing
conditions
to
evaluate
burgers.
The
results
demonstrated
that
bioactive
compounds
byproducts
resulted
lower
TBARS
values,
indicating
strong
antioxidant
properties,
reduced
formation
volatile
nitrogen
compounds,
color
maintenance
than
sodium
erythorbate.
Monounsaturated
fatty
acids
(MUFAs)
polyunsaturated
(PUFAs)
preserved
using
extracts,
protein
content
was
improved
compared
control,
quality.
highlights
potential
agri‐food
especially
for
application
highly
perishable
items
such
as
fish,
promoting
development
clean
label
products,
thus
supporting
more
efficient
environmentally
friendly
food
industry
focusing
on
circular
economy.
Deleted Journal,
Год журнала:
2024,
Номер
17(1), С. 138 - 173
Опубликована: Дек. 27, 2024
Avocado
peel,
with
a
high
proportion
of
bioactive
compounds,
is
usually
discarded
as
waste.
Preliminary
study
was
carried
out
to
determine
the
most
suitable
solvent
(out
acetones,
water,
ethanol
and
methanol)
for
extraction
antioxidants
from
avocado
peel.
Free
radical
scavenging
activity
(DPPH),
Ferric
reducing
antioxidant
(FRAP)
total
phenolic
content
(TPC)
were
evaluated
responses.
The
oxidative
stability
cooked
ground
beef,
fish,
oil
samples
(soybean,
palm,
groundnut)
treated
optimum
concentration
peel
extract
(APE)
over
time
using
standard
procedures.
Although
methanol
had
significantly
higher
(p<0.05)
TPC
FRAP,
it
not
different
(p>0.05)
in
DPPH
ethanol;
hence
selected
based
on
its
known
low-toxicity.
Results
indicated
that
process
variables
with.
Optimum
concentration,
temperature
highest
desirability
index
0.868
80
%,
90
min
60
օC
respectively.
Cooked
beef
fish
>
0.3
%
APE
resulted
more
significant
reduction
pH
values
than
positive
control
(0.1
BHT).
However,
there
no
difference
TBARS
both
0.5%
control.
Similarly,
treatment
reduced
peroxide
value
(PV)
order
groundnut
oil>soybean
oil>
palm
acid
(AV)
soybean
used
this
study.
minimum
inhibitory
20
mg/ml
S.
aureus,
10
mg/mL
typhi
E.
coli.
preservative
effect
increased
increase
APE.
Thus,
potentials
preservation
food
products.
