Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits-Reference-Cited by-同舟云学术

Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits

Published:2021 Issue:4 Volume:70 Page:589-598
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Babiker Elfadıl E¹,Ahmed Isam A. Mohamed¹,Uslu Nurhan²,Özcan Mehmet Musa²,Juhaimi Fahad Al¹,Ghafoor Kashif¹,Almusallam Ibrahim A.¹

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University

2. Department of Food Engineering, Faculty of Agriculture, Selcuk University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/70/4/70_ess20343/_pdf

Reference29 articles.

1. 1) Bora, P.S.; Narain, N.; Rocha, R.V.M.; Paulo, M.Q. Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits. Grasas Aceites 52, 171-174 (2001).

2. 2) Daiuto, E.R.; Vieites, R.L.; de Carvalho, L.R.; Simon, J.W.; Russo, V.C. Sensory analysis of cold-stored guacamole added with α-tocopherol and ascorbic acid. Rev. Ceres 58, 140-148 (2011).

3. 3) Jimenez, P.; Garcia, P.; Quitral, V.; Vasquez, K.; Parra- Ruiz, C.; Reyes-Farias, M.; Garcia-Diaz, D.F.; Robert, P.; Encina, C.; Soto- Covasich, J. Pulp, leaf, peel and seed of avocado fruit: A review of bioactive compounds and healthy benefits. Food Rev. Int. DOI: 10.1080/ 87559129.2020.1717520 (2020).

4. 4) Hurtado-Fernandez, E.; Carrasco-Pancorbo, A.; Fernandez-Gutierrez, A. Profiling LC-DAD-ESI-TOF MS method for the determination of phenolic metabolites from avocado (Persea americana). J. Agri. Food Chem. 59, 2255-2267 (2011).

5. 5) Saavedra, J.; Cordova, A.; Navarro, R.; Díaz-Calderon, P.; Fuentealba, C.; Astudillo-Castro, C.; Toledo, L.; Enrione, J.; Galvez, L. Industrial avocado waste: Functional compounds preservation by convective drying process. J. Food Eng. 198, 81-90 (2017).

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties;Food Chemistry;2024-11

2. The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes;Foods;2024-06-25

3. Selective recovery of glycosylated phenolic compounds from nectarine tree branches (Prunus persica var. nucipersica);Food Chemistry Advances;2024-06

4. Biochemical Profile and Antioxidant Activity of Dried Fruit Produced from Apricot Cultivars Grown in Latvia;Horticulturae;2024-02-22

5. Uncovering Phytochemicals Quantitative Evolution in Avocado Fruit Mesocarp During Ripening: A Targeted Lc-Ms Metabolic Exploration of Hass, Fuerte and Bacon Varieties;2024