Affiliation:
1. Department of Nutrition and Food Science, University of Tabuk, Tabuk 47512, Saudi Arabia
2. Department of Food Science and Technology, Damanhour University, Damanhour 22511, Egypt
Abstract
Because of the lack of commercial food applications of Hass avocado (Persea americana Mill) kernel, which are a useful agricultural waste and a good source of bioactive compounds, this study investigated the influence of roasting on the chemical composition, antinutritional factors, antioxidant activity, colour, and GC-MS profile in avocado kernels after roasting at 180 °C for 30 min. The nutritional data revealed a significant increase (p < 0.05) in the oil extract, crude fibre, total phenolic compounds, Ca, K, P, Na, Zn, browning index, and redness/greenness after roasting. Conversely, a significant decrease (p < 0.05) was noticed in crude protein, total flavonoids, Fe, antinutrients, lightness, and yellowness/blueness after roasting. The 94 volatile compounds separated by GC-MS included 51 compounds from raw Hass kernels and 65 compounds from roasted kernels. The identified compounds constituted 96.21% and 93.25% in raw and roasted Hass kernels, respectively. The most compounds in the roasted Hass kernels were 3,7,11, trimethyl-8,10-dodecedienylacetate (6.28%), 2-methylbutan-1-ol (5.89%), 2-decanone, O-methyloxime (3.73%), 2-methyl-pyrazine (3.62%), and n-hexane (3.51%). Esters were the most common volatile compounds present in both raw and roasted Hass avocado kernels extract, we found 15 and 14 of these compounds (27.53 and 20.36%), respectively. This indicates that roasted Hass kernel flour is nutritionally and organoleptically suitable for food applications, including pastries and beverages, especially coffee drinks.
Subject
Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering