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...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Arackal Jose Jobil [verfasserIn] Sakthivelan Parameshwari [verfasserIn] Fohad Mabood Husain [verfasserIn] Suliman Yousef Alomar [verfasserIn] Naushad Ahmad [verfasserIn] Fadwa Albalawi [verfasserIn] Pravej Alam [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	antioxidant activity sensory analysis avocado optimization phenolics

Übergeordnetes Werk:	In: Molecules - MDPI AG, 2003, 26(2021), 24, p 7424
Übergeordnetes Werk:	volume:26 ; year:2021 ; number:24, p 7424

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/molecules26247424

Katalog-ID:	DOAJ074398253

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callnumber-first	Q - Science
author	Arackal Jose Jobil
spellingShingle	Arackal Jose Jobil misc QD241-441 misc antioxidant activity misc sensory analysis misc avocado misc optimization misc phenolics misc Organic chemistry Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception
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topic_title	QD241-441 Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception antioxidant activity sensory analysis avocado optimization phenolics
topic	misc QD241-441 misc antioxidant activity misc sensory analysis misc avocado misc optimization misc phenolics misc Organic chemistry
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title	Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception
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author_browse	Arackal Jose Jobil Sakthivelan Parameshwari Fohad Mabood Husain Suliman Yousef Alomar Naushad Ahmad Fadwa Albalawi Pravej Alam
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title_sort	scientifically formulated avocado fruit juice: phytochemical analysis, assessment of its antioxidant potential and consumer perception
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title_auth	Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception
abstract	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception
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Scientifically Formulated Avocado Fruit Juice: Phytochemical Analysis, Assessment of Its Antioxidant Potential and Consumer Perception

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