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Published on: December 8, 2023
Phytochemical and Techno-Functional Characterization of Dietary Fiber from 'Hass' Avocado Peel Obtained by Alkaline
Lorraine Salgado-León1, Madeleine Perucini-Avendaño1, Vanessa Sánchez-Quezada1
1Programa de Investigación y Posgrado en Ciencia de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro, CP 76010, Querétaro, México.
Abstract:
Mexico harvests 30% of the world's avocados and its by-products, particularly the peel, is a major source of bioactive compounds such as dietary fiber (DF). The objective was to characterize the DF of 'Hass' avocado peel and associated bioactive compounds for application in gluten-free hot cakes flours. DF was extracted using two methods (alkaline (AM) and ultrasound-assisted (UM) with yields ranging from 72 to 83%. Significant differences were found in the concentration of TFC (47.21-58.68 mg GAE/g) and antioxidant capacity by FRAP method (399.86-548.24 µmol TE/ g), being UM significantly better. The DFs obtained by UM showed up to 20.2 and 44.2% higher water (5.00 g H2O/g) and oil holding capacities (3.53 g oil/g), respectively. Gluten-free hot cake flours added with DF up to 4% were formulated, with no significant differences in the physical, chemical and techno-functional properties. The results suggest that DF extracted can be used as a functional ingredient.
