Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp

Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado...

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Autores principales:	Castañeda-Saucedo,Ma Claudia, Valdés-Miramontes,Elia Herminia, Tapia-Campos,Ernesto, Delgado-Alvarado,Adriana, Bernardino-García,Ana Cecilia, Rodríguez-Ramírez,María Rosario, Ramirez-Anaya,Jessica del Pilar
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2014
Materias:	fatty acids freeze-drying irrigation rain fed, avocado
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182014000400009
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spelling	oai:scielo:S0717-751820140004000092015-02-16Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulpCastañeda-Saucedo,Ma ClaudiaValdés-Miramontes,Elia HerminiaTapia-Campos,ErnestoDelgado-Alvarado,AdrianaBernardino-García,Ana CeciliaRodríguez-Ramírez,María RosarioRamirez-Anaya,Jessica del Pilar fatty acids freeze-drying irrigation rain fed, avocado Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado pulp grown in rain-fed and irrigation orchards. Four treatments were applied: non-freeze-dried rain-fed fruits, non-freeze-dried irrigation fruits, freeze-dried rain-fed fruits and freeze-dried irrigation fruits. Results showed that the fruit is made up of 71.4%, 16%, and 12.6% pulp, seed and skin, respectively. The pulp is made up of 71.51%, 19.96%, 2.81%, 0.51% and 1.51% water, lipids, ashes, crude fiber and protein, respectively. Avocado oil is composed by 61%, 18.8%, 11.6% and 7% oleic, palmitic, linoleic, and palmitoleic fatty acids, respectively. The freeze-drying decreased the linoleic acid by 1.43 g/100g. Under rain-fed conditions 4% and 13% less total fat and oleic fatty acid are produced than in irrigation conditions. We conclude that freeze-dried avocado pulp shows slight changes in their nutritional quality.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.41 n.4 20142014-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182014000400009en10.4067/S0717-75182014000400009
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	fatty acids freeze-drying irrigation rain fed, avocado
spellingShingle	fatty acids freeze-drying irrigation rain fed, avocado Castañeda-Saucedo,Ma Claudia Valdés-Miramontes,Elia Herminia Tapia-Campos,Ernesto Delgado-Alvarado,Adriana Bernardino-García,Ana Cecilia Rodríguez-Ramírez,María Rosario Ramirez-Anaya,Jessica del Pilar Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
description	Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado pulp grown in rain-fed and irrigation orchards. Four treatments were applied: non-freeze-dried rain-fed fruits, non-freeze-dried irrigation fruits, freeze-dried rain-fed fruits and freeze-dried irrigation fruits. Results showed that the fruit is made up of 71.4%, 16%, and 12.6% pulp, seed and skin, respectively. The pulp is made up of 71.51%, 19.96%, 2.81%, 0.51% and 1.51% water, lipids, ashes, crude fiber and protein, respectively. Avocado oil is composed by 61%, 18.8%, 11.6% and 7% oleic, palmitic, linoleic, and palmitoleic fatty acids, respectively. The freeze-drying decreased the linoleic acid by 1.43 g/100g. Under rain-fed conditions 4% and 13% less total fat and oleic fatty acid are produced than in irrigation conditions. We conclude that freeze-dried avocado pulp shows slight changes in their nutritional quality.
author	Castañeda-Saucedo,Ma Claudia Valdés-Miramontes,Elia Herminia Tapia-Campos,Ernesto Delgado-Alvarado,Adriana Bernardino-García,Ana Cecilia Rodríguez-Ramírez,María Rosario Ramirez-Anaya,Jessica del Pilar
author_facet	Castañeda-Saucedo,Ma Claudia Valdés-Miramontes,Elia Herminia Tapia-Campos,Ernesto Delgado-Alvarado,Adriana Bernardino-García,Ana Cecilia Rodríguez-Ramírez,María Rosario Ramirez-Anaya,Jessica del Pilar
author_sort	Castañeda-Saucedo,Ma Claudia
title	Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
title_short	Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
title_full	Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
title_fullStr	Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
title_full_unstemmed	Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
title_sort	effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182014000400009
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Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp

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