Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception
The study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. Statistically formulated...
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| Format: | Article |
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MDPI AG
2021-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/24/7424 |
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| author | Arackal Jose Jobil Sakthivelan Parameshwari Fohad Mabood Husain Suliman Yousef Alomar Naushad Ahmad Fadwa Albalawi Pravej Alam |
| author_facet | Arackal Jose Jobil Sakthivelan Parameshwari Fohad Mabood Husain Suliman Yousef Alomar Naushad Ahmad Fadwa Albalawi Pravej Alam |
| author_sort | Arackal Jose Jobil |
| collection | DOAJ |
| description | The study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. Statistically formulated fruit juice was evaluated for its sensory characteristics, proximate composition, nutrients and vitamins, total phenols and flavonoids, and for its antioxidant ability, in addition to a shelf-life test. The optimal amount of all ingredients included in the mathematical model for the preparation of the juice was 150 g of <i>Persea americana</i> (Avocado) fruit pulp, 12.5 g of honey and 100 mL of water. In fact, the composition of avocado juice was found to have higher phenolic (910.36 ± 0.215 mg EAG g<sup>−1</sup>/mL) and flavonoid (56.32 ± 1.26 mg QE g<sup>−1</sup>/ mL) amounts. DPPH, ABTS and FRAP antioxidant assays tended to be high compared with a standard. The shelf-life analysis indicated that the processed avocado juice (V7) had a long shelf life. In view of all these merits, a statistically formulated recipe for avocado fruit juice was recommended for the formulation of the most preferred health drink. |
| first_indexed | 2024-03-10T03:29:43Z |
| format | Article |
| id | doaj.art-dabe61e91ea34f4a9cd632476fa9c9ed |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:29:43Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-dabe61e91ea34f4a9cd632476fa9c9ed2023-11-23T09:43:49ZengMDPI AGMolecules1420-30492021-12-012624742410.3390/molecules26247424Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer PerceptionArackal Jose Jobil0Sakthivelan Parameshwari1Fohad Mabood Husain2Suliman Yousef Alomar3Naushad Ahmad4Fadwa Albalawi5Pravej Alam6Department of Food Technology, Saintgits College of Engineering, Pathamuttom, Kottayam 686532, Kerala, IndiaDepartment of Nutrition and Dietetics, Periyar University, Salem 636011, Tamil Nadu, IndiaDepartment of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Zoology, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Chemistry, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Zoology, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Biology, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Alkharj 11942, Saudi ArabiaThe study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. Statistically formulated fruit juice was evaluated for its sensory characteristics, proximate composition, nutrients and vitamins, total phenols and flavonoids, and for its antioxidant ability, in addition to a shelf-life test. The optimal amount of all ingredients included in the mathematical model for the preparation of the juice was 150 g of <i>Persea americana</i> (Avocado) fruit pulp, 12.5 g of honey and 100 mL of water. In fact, the composition of avocado juice was found to have higher phenolic (910.36 ± 0.215 mg EAG g<sup>−1</sup>/mL) and flavonoid (56.32 ± 1.26 mg QE g<sup>−1</sup>/ mL) amounts. DPPH, ABTS and FRAP antioxidant assays tended to be high compared with a standard. The shelf-life analysis indicated that the processed avocado juice (V7) had a long shelf life. In view of all these merits, a statistically formulated recipe for avocado fruit juice was recommended for the formulation of the most preferred health drink.https://www.mdpi.com/1420-3049/26/24/7424antioxidant activitysensory analysisavocadooptimizationphenolics |
| spellingShingle | Arackal Jose Jobil Sakthivelan Parameshwari Fohad Mabood Husain Suliman Yousef Alomar Naushad Ahmad Fadwa Albalawi Pravej Alam Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception Molecules antioxidant activity sensory analysis avocado optimization phenolics |
| title | Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception |
| title_full | Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception |
| title_fullStr | Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception |
| title_full_unstemmed | Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception |
| title_short | Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception |
| title_sort | scientifically formulated avocado fruit juice phytochemical analysis assessment of its antioxidant potential and consumer perception |
| topic | antioxidant activity sensory analysis avocado optimization phenolics |
| url | https://www.mdpi.com/1420-3049/26/24/7424 |
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