Article Sidebar

Download
PDF
Statistic
Read Counter : 86 Download : 49

Downloads

Download data is not yet available.

Main Article Content

Abstract

This research conducted with the aim of manufacturing healthy products (yoghurt and local cream cheese) rich in bioactive compounds and healthy fatty acid using avocado fruit pulp. Avocado pulp used in the manufacture of yoghurt at two, four, and six percent, and the yoghurt stored at 4ﹾ C for seven days. Local cream cheese was handmade by replacing animal butter with 15% avocado pulp. The content of phenolic compounds in fresh avocado pulp determined using HPLC, where it was found to be rich in kaempferol 30.88 ppm, ferulic acid 30.25 ppm, apigenin 22.58 ppm, quercetin 18.98 ppm, and P-coumaric acid 12.66 ppm, as well as rich in some fatty acids: oleic 59.58%, palmitic 17.58%, and α-linolenic 18.05%. Compared to the control sample at the first day of storage, the avocado-fortified yoghurt led to an increase in antioxidant activity by 10.86%, 25.12%, and 34.63%, and in total phenolic content by 129.55%, 343.18%, and 404.55%. The yoghurt sample at four percent was the most accepted in texture, taste, flavor, and general acceptance, and the avocado added a buttery, astringent, and distinct taste to the avocado-fortified samples. Also, the manufactured of local cream cheese by avocado led to a decrease in moisture and fat, and an increase in acidity and total solids, and it was possible to obtain a low-fat functional food with high nutritional value. Results showed that supporting yoghurt with avocado had a positive effect on reducing the total number of microorganisms and was free of molds, yeasts, and coliform growths during storage.

Keywords

Avocado pulp Chemical and physical properties Fatty acid Healthy products Microbial load Sensory properties

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite
Tlay, R. H. ., Al-Baidhani, A. M. ., & Abouyounes, A. E. . (2024). A Study of the Physical, Chemical, and Biologically Active Properties of Avocado Pulp (Persea americana), and Its Use in the Preparation of Some Functional Dairy Products. Basrah Journal of Agricultural Sciences, 37(1), 164–182. https://doi.org/10.37077/25200860.2024.37.1.13
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Arackal, J. J., & Parameshwari, S. (2021). Identification of antioxidant activity and shelf life assay of avocado fruit pulp incorporated chapattis. Materials Today: Proceedings, 45(2), 2589-2594.‏
  2. https://doi.org/10.1016/j.matpr.2020.11.337
  3. Abbas, R. J., Mohammed, A. A., & Hussan, M. A. (2020). Effect of dried and processed yoghurt addition on the sites of protein digestibility along gastro-intes-tinal tracts of broiler chickens. Advances in Animal and Veterinary Sciences, 8(5), 484-489.
  4. http://doi.org/10.17582/journal.aavs/2020/8.5.484.489
  5. Akusu, O. M., Obinna-Echem, P. C., & Chibor, B. S. (2021). Comparative analysis of the physicochemical characteristics, phytochemical components and fatty acid profile of avocado pear (Persea americana L.) pulp and seed oil. European Journal of Agriculture and Food Sciences, 3(1), 11-17.‏ https://doi.org/10.24018/ejfood.2021.3.1.212
  6. Al-Garory, N. H., & Al-Kaabi, W. J. (2020). Determination of some heavy metals concentration in some dairy products from three different regions of Basrah, Iraq. Basrah Journal of Agricultural Sciences, 33(2), 1-13.
  7. https://doi.org/10.37077/25200860.2020.33.2.01
  8. Alhalfi, N. A. (2018). Metabolic activity of lux-marked Escherichia coli O157: H7 during production and storage of yogurt. Basrah Journal of Veterinary Research, 17(2), 277-291.
  9. https://www.iasj.net/iasj/article/169920
  10. Ali, H. M. (2020). Comparative study on Labneh cheese made from milk fat and avocado paste. Al-Azhar Journal of Agricultural Research, 45(2), 86-90.
  11. https://doi.org/10.21608/ajar.2020.175224
  12. Al-Temimi, W. K., Al-Garory, N. H., & Khalaf, A. A. (2020). Diagnose the bioactive compounds in flaxseed extract and its oil and use their mixture as an antioxidant. Basrah Journal of Agricultural Sciences, 33(1), 172-188.
  13. https://doi.org/10.37077/25200860.2020.33.1.13
  14. Amado, D. A. V., Detoni, A. M., De Carvalho, S. L. C., Torquato, A. S., Martin, C. A., Tiuman, T. S., Aguiar, C. M., & Cottica, S. M. (2019). Tocopherol and fatty acids content and proximal composition of four avocado cultivars (Persea americana Mill). Acta Alimentaria, 48(1), 47-55.
  15. https://doi.org/10.1556/066.2019.48.1.6
  16. Astudillo-Ordóñez, C. E., & Rodríguez, P. (2018). Physicochemical parameters of avocado Persea americana Mill. cv. Hass (Lauraceae) grown in Antioquia (Colombia) for export. Ciencia y Tecnología Agropecuaria, 19(2), 383-392.‏
  17. https://doi.org/10.21930/rcta.vol19_num2_art:694
  18. Atmanaji, Hertanto, B. S., & Pramono, A. (2019). Physical and hedonic properties of cow milk yoghurt containing different levels of avocado pulp (Persea americana, Mill). In IOP Conference Series: Materials Science and Engineering, 633, 012049. IOP Publishing.‏
  19. https://doi.org/10.1088/1757-899x/633/1/012049
  20. Bintsis, T. (2018). Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS microbiology, 4(4), 665-684.‏ https://pubmed.ncbi.nlm.nih.gov/31294241/
  21. Bora, P. S., Narain, N., Rocha, R. V., & Paulo, M. Q. (2001). Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits. Grasas y Aceites, 52(3-4), 171-174. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/353
  22. Bovi, G. G., Caleb, O. J., Linke, M., Rauh, C., & Mahajan, P. V. (2016). Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review. Biosystems Engineering, 150, 24-39.‏ https://doi.org/10.14279/depositonce-9718
  23. Brooks, R. M., & Hesse, C. O. (2023). Western fruit gardening: a handbook for the home gardener on fruit varieties; climatic adaptations; soil, water, and nutrient requirements; pruning and propagation; control of diseases and pests. University of California Press’s mission, 430pp.
  24. https://www.ucpress.edu/book/9780520349407/western-fruit-gardening
  25. Donetti, M., & Terry, L. A. (2014). Biochemical markers defining growing area and ripening stage of imported avocado fruit cv. Hass. Journal of Food Composition and Analysis, 34(1), 90-98.
  26. https://doi.org/10.1016/j.jfca.2013.11.011
  27. Đurđević-Denin, J. D., Maćej, O. D., & Jovanović, S. T. (2002). Viscosity of set-style yoghurt as influenced by heat treatment of milk and added demineralized whey powder. Journal of Agricultural Sciences, Belgrade, 47(1), 45-56.
  28. https://doi.org/10.2298/JAS0201045D
  29. Eljagmani, S., & Altuner, E. M. (2020). Effect of storage temperature on the chemical and microbiological properties of white cheese from Kastamonu, Turkey. Cogent Food & Agriculture, 6(1), 1829270.
  30. https://doi.org/10.1080/23311932.2020.1829270
  31. El-Sayed, S. M. (2020). Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese. Heliyon, 6(1), e03278. https://doi.org/10.1016/j.heliyon.2020.e03278
  32. Eswaran, R., Anandan, A., Doss, A., Sangeetha, G., & Anand, S. P. (2012). Analysis of chemical composition of Cissus quadrangularis Linn by GC-MS. Asian Journal of Pharmaceutical and Clinical Research, 5(2), 139-40.‏
  33. Ferreira da Vinha, A., Moreira, J., & Barreira, S. (2013). Physicochemical parameters, phytochemical composition and antioxidant activity of the algarvian avocado (Persea americana Mill.). Journal of Agricultural Science, 5(12), 100-109.‏ http://hdl.handle.net/10284/9735
  34. Gatbonton, G., De Jesus, A., Lorenzo, K. M. L., & Uy, M. M. (2013). Soxhlet extraction of Philippine avocado fruit pulp variety 240. Chemical Engineering Journal, 1, 1-8.‏
  35. Ghazal, M. M., Al-Hilfy, N. A. A., & Ali, H. I. (2021). Production of functional soft cheese and studying its chemical and sensory evaluation properties. Basrah Journal of Agricultural Sciences, 34(1), 67-83.
  36. https://doi.org/10.37077/25200860.2021.34.1.07
  37. Hadjimbei, E., Botsaris, G., & Chrysostomou, S. (2022). Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential. Foods, 11(17), 2691.‏ https://doi.org/10.3390/foods11172691
  38. Hettige, K. D. T., Ranadheera, C. S., Jayawardena, N. W. I. A., & Vidanarachchi, J. K. (2013). Quality evaluation of avocado (Persea americana) fruit yoghurt made from buffalo milk. In ISAE 2013. International Symposium on Agriculture and Environment, University of Ruhuna, Sri Lanka, 51-54. http://repository.rjt.ac.lk/handle/123456789/480
  39. Hozzein, W. N., Hisham, S. M., & Alkhalifah, D. H. M. (2023). A Sustainable method: Production of the fermented rice milk yoghurt by using three efficient lactic acid bacteria. Applied Sciences, 13(2), 907.
  40. https://doi.org/10.3390/app13020907
  41. Hu, Y. (2021). Preparation and characterisation of avocado cream cheese: effects of different treatments and ratios of avocado puree. M. Sc. Thesis, Massey University, Auckland, New Zealand, 124pp. http://hdl.handle.net/10179/17145
  42. Jayaprakasha, G. K., Singh, R. P., & Sakariah, K. K. (2001). Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry, 73(3), 285-290.‏
  43. https://doi.org/10.1016/s0308-8146(00)00298-3
  44. Kilara, A., & Chandan, R. C. (2013). Manufacturing yoghurt and fermented milks. HandBook, 2nd edition, 477pp.
  45. https://doi.org/10.1002/9781118481301
  46. King-Loeza, Y., Ciprián-Macías, D. A., Cardador-Martínez, A., Martín-del-Campo, S. T., Castañeda-Saucedo, M. C., & del Pilar Ramírez-Anaya, J. (2023). Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification. Journal of Agriculture and Food Research, 12, 100573.
  47. https://doi.org/10.1016/j.jafr.2023.100573
  48. Kleyn, D. H., Lynch, J. M., Barbano, D. M., Bloom, M. J., & Mitchell, M. W. (2001). Determination of fat in raw and processed milks by the Gerber method: collaborative study. Journal of AOAC international, 84(5), 1499-1508.
  49. https://doi.org/10.1093/jaoac/84.5.1499
  50. Kulasinghe, W. M. A. A., & Abesinghe, A. M. N. L. (2016). Development of avocado (Persea americana) incorporated set yoghurt.‏ Proceedings of the Research Symposium of Uva Wellassa University, 1-6.
  51. http://www.digital.lib.esn.ac.lk/handle/123456789/14004
  52. Kunadu, A. P. H., Holmes, M., Miller, E. L., & Grant, A. J. (2018). Microbiological quality and antimicrobial resistance characterization of Salmonella spp. in fresh milk value chains in Ghana. International Journal of Food Microbiology, 277, 41-49.‏ https://doi.org/10.1016/j.ijfoodmicro.2018.04.025
  53. Langueira, E., & Pineda, J. (2012). Determination of fatty acid methyl esters (fames) in olive oil using automated sample preparation. Agilent Technologies, 24, 1-7.
  54. ‏
  55. López-Cobo, A., Gómez-Caravaca, A. M., Pasini, F., Caboni, M. F., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2016). HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado. LWT, 73, 505-513.
  56. https://doi.org/10.1016/j.lwt.2016.06.049
  57. Lyu, X., Agar, O. T., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. (2023). Phenolic compounds profiling and their antioxidant capacity in the peel, pulp, and seed of Australian grown avocado. Antioxidants, 12(1), 185.‏
  58. https://doi.org/10.3390/antiox12010185
  59. Marín, F. R., Soler-Rivas, C., Benavente-García, O., Castillo, J., & Pérez-Alvarez, J. A. (2007). By-products from different citrus processes as a source of customized functional fibres. Food Chemistry, 100(2), 736-741.
  60. https://doi.org/10.1016/j.foodchem.2005.04.040
  61. Obi, O. F., Ezeoha, S. L., & Egwu, C. O. (2016). Evaluation of air oven moisture content determination procedures for pearl millet (Pennisetum glaucum L.). International Journal of Food Properties, 19(2), 454-466.‏ https://doi.org/10.1080/10942912.2015.1038566
  62. Okparauka, I. I., Ojimelukwe, P. C., & Effiong, B. N. (2019). Comparison of the proximate composition of avocado pear food spread and fatty acid profile of its oil extract with margarine. American Journal of Food Sciences and Nutrition, 1(3), 1-8.
  63. https://www.sdippress.com/article/comparison-of-the-proximate-composition-of-avocado-pear-food-spread-and-fatty-acid-profile-of-its-oil-extract-with-margarine
  64. Radovanović, B., Mladenović, J., Radovanović, A., Pavlović, R., & Nikolić, V. (2015). Phenolic composition, antioxidant, antimicrobial and cytotoxic activities of Allium porrum L. (Serbia) extracts. Journal of Food and Nutrition Research, 3(9), 564-569.‏
  65. http://www.sciepub.com/JFNR/abstract/5140
  66. Rahman, M. T., Zubair, M. A., Shima, K., & Chakma, M. P. (2020). Development of quality parameters for yoghurt with strawberry juice. Food and Nutrition Sciences, 11(12), 1070-1077.
  67. https://doi.org/10.4236/fns.2020.1112075
  68. Ranganna, S. (2007). Analysis and quality control for fruit and vegetable products. Handbook. 2nd edition, Tata McGraw Hill Publication Company limited, New Delhi. 1112pp.
  69. https://search.worldcat.org/title/Handbook-of-analysis-and-quality-control-for-fruit-and-vegetable-products/oclc/692163756
  70. Reddy, P. M., & Marid, T. (2022). Study on the development of avocado (Persea Americana) Stirred Yoghurt.‏ International Journal of Economic Plants, 9(3), 210-213.
  71. https://ojs.pphouse.org/index.php/IJEP/article/view/4739
  72. Salehi, F. (2021). Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Science & Nutrition, 9(8), 4666-4686.‏
  73. https://doi.org/10.1002/fsn3.2430
  74. Sendra, E., Fayos, P., Lario, Y., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25(1), 13-21.
  75. https://doi.org/10.1016/j.fm.2007.09.003
  76. Singh, B., Suri, K., Shevkani, K., Kaur, A., Kaur, A., & Singh, N. (2018). Enzymatic browning of fruit and vegetables: A review. Pp, 63-78. In Kuddus, M. (Editor). Enzymes in food technology: Improvements and innovations, Springer Nature Singapore Pte. Ltd. 419pp. http://doi.org/10.1007/978-981-13-1933-4_4
  77. Soliman, T. N., & Shehata, S. H. (2019). Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits. Acta Scientiarum Polonorum Technologia Alimentaria, 18(1), 53-63.‏
  78. https://doi.org/10.17306/j.afs.0602
  79. Taiti, C., Costa, C., Menesatti, P., Caparrotta, S., Bazihizina, N., Azzarello, E., Petrucci, W. A., Masi, E., & Giordani, E. (2015). Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits. European Food Research and Technology, 241(1), 91-102.
  80. https://doi.org/10.1007/s00217-015-2438-6
  81. Tlay, R. H., Abdul-Abbas, S. J. El-Maksoud, A. A. A., Altemimi, A. B., & Abedelmaksoud, T. G. (2023). Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties. Food Systems, 6(1), 53-63.
  82. https://doi.org/10.21323/2618-9771-2023-6-1-53-63
  83. Velderrain-Rodríguez, G. R., Quero, J., Osada, J., Martín-Belloso, O., & Rodríguez-Yoldi, M. J. (2021). Phenolic-rich extracts from avocado fruit residues as functional food ingredients with antioxidant and antiproliferative properties. Biomolecules, 11(7), 977.‏
  84. https://doi.org/10.3390/biom11070977
  85. Yousef, M., Nateghi, L., & Azadi, E. (2013). Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage. Annals of Biological Research, 4(4), 244-249.