Skip to main content
SpringerLink
Log in

Effect of natural extracts addition on antioxidant, color and sensory properties of avocado (Persea americana cv. criollo sp.) puree

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Nowadays, the stability of antioxidant and color characteristics of minimally processed avocado puree during the storage is still unknown. Thus, this study aimed to evaluate the effect of adding natural extracts on the antioxidant capacity, color and consumer acceptance of avocado purees. Avocado pulp (x1: 90–100%) was mixed with lemon (x2: 0–10%) and onion (x3: 0–5%) extracts following a constrained mixture design. Total phenolic compounds, reducing power, antioxidant capacity, color and consumer acceptance were measured at the beginning and after seven days of storage (4 °C). At the beginning of the storage, both reducing power and antioxidant capacity were affected by the proposed formulations, showing their maximum values (710 ± 9.0 mg AAE/100 g and 170.4 ± 8.6 Trolox/100 g, respectively) with the highest lemon extract level. Tested formulations did not exhibit a significant color difference among them (p > 0.05), showing values of L* = 70.1 ± 2.3, a* = − 21.7 ± 2.0 and b* = 52.1 ± 4.2. Reducing power was significantly affected after storage (p < 0.05). Moreover, a browning process was detected in all formulations, with a lesser effect on avocado puree formulated with 90, 5 and 5% and 90, 7.5 and 2.5% of x1, x2, and x3, respectively, showing a total color change between 18.1 and 23.5 with respect to their initial state. The formulation x1: 90% x2: 7.5%, and x3: 2.5% was the best accepted by the consumers at the beginning and end of the storage. The mixture design is an adequate tool for obtaining a natural avocado puree with high antioxidant properties and sensory acceptance.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Abbreviations

TPC:

Total phenolic compounds

AC:

Antioxidant capacity

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

RP:

Reducing power

References

  1. E. DottiMooz, N. Moreno Gaiano, M. Yoshie Hayashi Shimano, R. Dantas Amancio, M. Helena Fillet Spoto, Ciênc. Tecnol. Alimentos. 32, 274–280 (2012)

    Google Scholar 

  2. Servicio de Información Agroalimentaria y Pesquera. (Resumen Nacional de Aguacate 2019). https://infosiap.siap.gob.mx:8080/agricola_siap_gobmx/AvanceNacionalSinPrograma.do. Accessed 02 April 2020.

  3. L.P. Martínez-Padilla, L. Franke, P. Juliano, Biosys. Eng. 161, 62–69 (2017)

    Google Scholar 

  4. M. De S. Galvão, N. Narain, N. Nigam, Food Sci. Technol. Campinas. 34, 539–546 (2014)

    Google Scholar 

  5. D. Rodríguez-Sánchez, C. Silva-Platas, R.P. Rojo, N. García, L. Cisneros-Zevallos, G. García-Rivas, C. Hernández-Brenes, J. Chromatogr. B 942–943, 37–45 (2013)

    Google Scholar 

  6. J.A. Villa-Rodríguez, F.J. Molina-Corral, J.F. Ayala-Zavala, G.I. Olivas, G.A. González-Aguilar, Food Res. Int. 44, 1231–1237 (2011)

    Google Scholar 

  7. J.A. Villa-Rodriguez, E.M. Yahia, A. González-León, I. Ifie, R.E. Robles-Zepeda, J.A. Domínguez-Avila, G.A. González-Aguilar, S. Afr. J. Bot. 128, 1–8 (2020)

    CAS  Google Scholar 

  8. E.M. Estrada Mesa, M.C. Rodríguez, G.A. Correa Londono, Acta Agronom. 66, 338–346 (2017)

    Google Scholar 

  9. M. Flores, C. Saravia, C.E. Vergara, F. Avila, H. Valdés, J. Ortiz-Viedma, Molecules 24, 1–21 (2019)

    Google Scholar 

  10. M. Vargas-Ortiz, G. Rodríguez-Jimenes, M. Salgado-Cervantes, D. Pallet, J. Food Process. Preserv. 41, 1–10 (2017)

    Google Scholar 

  11. É.R. Daiuto, V.C. Russo, R.L. Vietes, J.G.F. Fumes, D.F. Vileigas, R.E. Smith, J. Food Process. Preserv. 38, 1999–2005 (2014)

    CAS  Google Scholar 

  12. M. Cortés-Rodríguez, F.S. Orrego-Vargas, E. Rodríguez-Sandoval, DYNA (Colombia) 86, 126–134 (2019)

    Google Scholar 

  13. D.A. Jacobo-Velázquez, P.A. Ramos-Parra, C. Hernández-Brenes, J. Food Sci. 75, 286–291 (2010)

    Google Scholar 

  14. D.A. Jacobo-Velázquez, G. Castellanos-Dohnal, P. Caballero-Mata, C. Hernández-Brenes, CyTA J. Food 11, 379–391 (2013)

    Google Scholar 

  15. A.B. Woolf, R. Wibisono, J. Farr, I. Hallett, L. Richter, I. Oey, M. Wohlers, J. Zhou, G.C. Fletcher, C. Requejo-Jackman, Innov. Food Sci. Emerg. Technol. 18, 65–73 (2013)

    CAS  Google Scholar 

  16. I. Aguiló-Aguayo, G. Oms-Oliu, O. Martín-Belloso, R. Soliva-Fortuny 59, 320–326 (2014)

    Google Scholar 

  17. L. Zhou, C.Y. Tey, G. Bingol, J. Bi, Innov. Food Sci. Emerg. Technol. 37, 61–67 (2016)

    Google Scholar 

  18. C. Karelakis, P. Zevhitis, K. Galanopoulos, K. Mattas, J. Int. Food Agribusiness Mark. 35, 300 (2019)

    Google Scholar 

  19. M.C. Bustos, M.F. Mazzobre, M.P. Buera, Food Bioprocess Technol. 10, 1142–1153 (2017)

    CAS  Google Scholar 

  20. G.A. Ramtahal, J.O. Akingbala, G.S.H. Baccus-Taylor, J. Sci. Food Agric. 87, 2068–2074 (2007)

    CAS  Google Scholar 

  21. P. Hernández-Carranza, R. Ávila-Sosa, J.A. Guerrero-Beltrán, A.R. Navarro-Cruz, E. Corona-Jiménez, C.E. Ochoa-Velasco, J. Food Process. Preserv. 40, 103–115 (2016)

    Google Scholar 

  22. H.J.D. Dorman, M. Koşar, K. Kahlos, Y. Holm, R. Hiltunen, J. Agric. Food Chem. 51, 4563–4569 (2003)

    CAS  PubMed  Google Scholar 

  23. S. Wichchukit, M. O’Mahony, J. Sci. Food Agric. 95, 2167–2178 (2015)

    CAS  PubMed  Google Scholar 

  24. J. Santas, R. Carbó, M.H. Gordon, M.P. Almajano, Food Chem. 107, 1210–1216 (2008)

    CAS  Google Scholar 

  25. S. Sellappan, C.C. Akoh, J. Agric. Food Chem. 50, 5338–5342 (2002)

    CAS  PubMed  Google Scholar 

  26. W. Xi, J. Lu, J. Qun, B. Jiao, J. Food Sci. Technol. 54, 1108–1118 (2017)

    CAS  PubMed  PubMed Central  Google Scholar 

  27. G. Xu, D. Liu, J. Chen, X. Ye, Y. Ma, J. Shi, Food Chem. 106, 545–551 (2008)

    CAS  Google Scholar 

  28. J.G. Rodríguez-Carpena, D. Morcuende, M.J. Andrade, P. Kylli, M. Estevez, J. Agric. Food Chem. 59, 5625–5635 (2011)

    PubMed  Google Scholar 

  29. M. Wang, Y. Zheng, T. Khuong, C.J. Lovatt, Food Chem. 135, 694–698 (2012)

    CAS  PubMed  Google Scholar 

  30. E. Choe, D.B. Min, Compr. Rev. Food Sci. Food Saf. 8, 345–358 (2009)

    CAS  Google Scholar 

  31. D. Huang, O.U. Boxin, R.L. Prior, J. Agric. Food Chem. 53, 1841–1856 (2005)

    CAS  PubMed  Google Scholar 

  32. U.A. Prabath Pathirana, Y. Sekozawa, S. Sugaya, H. Gemma, Int. Food Res. J. 20, 1065–1075 (2013)

    CAS  Google Scholar 

  33. Z. Zhang, D.J. Huber, J. Rao, Postharvest Biol. Technol. 76, 58–64 (2013)

    CAS  Google Scholar 

  34. M. Salgado-Cervantes, A. Servent, I. Maraval, M. Vargas-Ortiz, P. Dominique, Plant Foods Hum. Nutr. 74, 370–375 (2019)

    Google Scholar 

  35. M.C. Bustos, M.F. Mazzobre, M.P. Buera, LWT Food Sci. Technol. 61, 89–97 (2015)

    CAS  Google Scholar 

  36. P. Nokthai, V.S. Lee, L. Shank, Int. J. Mol. Sci. 11, 3266–3276 (2010)

    CAS  PubMed  PubMed Central  Google Scholar 

  37. V.M. Gómez-López, J. Food Qual. 25, 369–379 (2002)

    Google Scholar 

  38. E. González-Molina, R. Domínguez-Perles, D.A. Moreno, C. García-Viguera, J. Pharm. Biomed. Anal. 51, 327–345 (2010)

    PubMed  Google Scholar 

  39. E. Roldán, C. Sánchez-Moreno, B. de Ancos, M.P. Cano, Food Chem. 108, 907–916 (2008)

    PubMed  Google Scholar 

  40. S. Ferré, CEUR Workshop Proc. 331, 108–119 (2007)

    Google Scholar 

  41. G.R. Guzmán, A.L. Dorantes, U.H. Hernández, S.H. Hernández, A. Ortiz, E.R. Mora, Innov. Food Sci. Emerg. Technol. 3, 47–53 (2002)

    Google Scholar 

  42. D.A. Jacobo-Velázquez, C. Hernández-Brenes, J. Food Sci. 76, S388–395 (2011)

    PubMed  Google Scholar 

Download references

Acknowledgements

The authors would like to thank the Vicerrectoria de Investigación y Estudios de Posgrado of the Benemérita Universidad Autónoma de Puebla for providing the financial support to this research [number 100429922-VIEP 2019].

Author information

Authors and Affiliations

  1. Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, Mexico

    S. V. Rodríguez-Campos, P. Hernández-Carranza, R. Ávila-Sosa & C. E. Ochoa-Velasco

  2. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, C.P. 72570, Puebla, Mexico

    I. I. Ruiz-López

Authors
  1. S. V. Rodríguez-Campos
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. Hernández-Carranza
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. Ávila-Sosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. I. Ruiz-López
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. C. E. Ochoa-Velasco
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to C. E. Ochoa-Velasco.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rodríguez-Campos, S.V., Hernández-Carranza, P., Ávila-Sosa, R. et al. Effect of natural extracts addition on antioxidant, color and sensory properties of avocado (Persea americana cv. criollo sp.) puree. Food Measure 14, 2623–2634 (2020). https://doi.org/10.1007/s11694-020-00509-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00509-x

Keywords

Search

Navigation