Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
Department of Food Engineering, Faculty of Agriculture, Selcuk University.
J Oleo Sci. 2021 Apr 2;70(4):589-598. doi: 10.5650/jos.ess20343. Epub 2021 Mar 10.
All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.05). Comparing the phenolic profiles of avocado pulp, peels, and seeds of ripe and unripe fruits indicated that the peel and seeds are richer than the pulp and that is superior in unripe fruits than ripe ones. In addition, drying processes particularly microwave and air drying greatly enhanced the bioactive properties of ripe and unripe avocado fruits and could thus be used to elongate the shelf-life of avocado fruit products without major impact on the overall quality.
所有干燥过程均不同程度地增加了成熟果实的果肉、果皮和种子中的油含量、抗氧化活性、总酚含量和大多数酚类化合物（p<0.05）。此外，这些过程降低了果肉中的油含量、亚油酸、3,4-二羟基苯甲酸、（+）-儿茶素和柚皮素，降低了果皮和种子的抗氧化活性，以及种子中的 3,4-二羟基苯甲酸和（+）-儿茶素含量，同时提高了未成熟果实的果肉、果皮和种子的所有其他参数（p<0.05）。比较成熟和未成熟鳄梨果肉、果皮和种子的酚类图谱表明，果皮和种子比果肉更丰富，而且未成熟果实优于成熟果实。此外，干燥过程，特别是微波干燥和空气干燥，极大地提高了成熟和未成熟鳄梨果实的生物活性，因此可以用来延长鳄梨果实产品的保质期，而对整体质量的影响不大。
