Nutritional, Technological and Sensory Properties of Biscuits Enriched with Avocado Peel Powder

Abstract

Avocado (Persea americana), a fruit rich in nutritional composition, is a fruit whose peel obtained during processing stands out as an important plant by-product that can be utilized in the production of functional foods due to its high fiber and antioxidant content. In this study, avocado peel powder (APP) was added to biscuit formulations at 0, 2, 4, 6, 8 and 10% to investigate its effects on the physical, chemical and sensory properties of the products. Color analyses showed that significant decreases occurred in L*, a* and b* values of biscuits with increasing APP levels; the lowest L* and a* values were measured at 8 and 10% substitution levels. Compared to refined wheat flour, the total phenolic content and the antioxidant capacity values of DPPH, FRAP and CUPRAC were found to be 8, 451, 65 and 204 times higher in APP, respectively. The addition of APP statistically significantly increased both free and bound phenolic content and total antioxidant capacity (p<0.05). Textural analyses showed a significant increase in biscuit hardness with increasing substitution rates; the hardness value increased from 3827.30±78.35g in the control group to 8143.01±110.06g with 10% APP substitution. Sensory evaluation results indicated that biscuits containing 8% APP received the highest approval scores for color and appearance, while the highest scores for taste, odor, and crispness were obtained with a 6% substitution rate. The lowest overall acceptability score was observed in samples with a 10% substitution rate. The findings indicate that substituting wheat flour with up to 8% APP allows the development of products that are both nutritionally and technologically acceptable without compromising sensory quality.

Keywords

• avocado
• by-product
• biscuit
• functional foods
• recycling of plant waste

Avokado Kabuğu Tozu ile Zenginleştirilmiş Bisküvilerin Besinsel, Teknolojik ve Duyusal Özellikleri

Abstract

Besin bileşimi açısından zengin bir meyve olan avokadonun (Persea americana) işlenmesi sırasında ortaya çıkan kabuk, yüksek lif ve antioksidan içeriğiyle fonksiyonel gıda üretiminde değerlendirilebilecek önemli bir bitkisel yan ürün olarak öne çıkmaktadır. Bu çalışmada, avokado kabuğu tozu (AKT), bisküvi formülasyonlarına %0, 2, 4, 6, 8 ve 10 oranlarında ikame edilerek ürünlerin fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Renk analizleri, artan AKT seviyeleriyle birlikte bisküvilerin L*, a* ve b* değerlerinde anlamlı azalmalar meydana geldiğini göstermiştir; en düşük L* ve a* değerleri %8 ve %10 ikame seviyelerinde ölçülmüştür. Rafine buğday ununa kıyasla AKT’nin toplam fenolik madde içeriği ile DPPH, FRAP ve CUPRAC antioksidan kapasite değerleri sırasıyla 8, 451, 65 ve 204 kat daha yüksek bulunmuştur. AKT ilavesi hem serbest hem de bağlı fenolik içerik ve toplam antioksidan kapasiteyi istatistiksel olarak anlamlı şekilde artırmıştır (p<0,05). Tekstürel analizler, artan ikame oranlarıyla birlikte bisküvilerin sertliğinde belirgin bir artış olduğunu göstermiştir; kontrol grubunda 3827.30±78.35 g olan sertlik değeri, %10 AKT ikamesinde 8143.01±110.06 g’ye yükselmiştir. Duyusal değerlendirme sonuçlarına göre, %8 AKT içeren bisküviler renk ve görünüm açısından en yüksek beğeni skorlarını alırken, tat, koku ve gevreklik açısından en yüksek puanlar %6 ikame oranında elde edilmiştir. En düşük genel kabul edilebilirlik puanı ise %10’luk ikameye sahip örneklerde gözlemlenmiştir. Elde edilen bulgular, buğday ununun %8 oranına kadar AKT ile ikamesinin, duyusal kaliteyi bozmadan hem besinsel hem de teknolojik açıdan kabul edilebilir nitelikte ürünler geliştirilmesine olanak sağladığını göstermektedir.

Keywords

• avokado
• yan ürün
• bisküvi
• fonksiyonel gıdalar
• bitkisel atıkların geri kazanımı

References

1. AACC (2002). Approved methods of the American Association of Cereal Chemists. Cereals & Grains Association.
2. AACC (2010). Approved methods of the AACC International (11th ed.). St. paul, MN, USA:American Association of Cereal Chemists.
3. Abd Rahman, N. F., Shamsudin, R., Ismail, A., Shah, N. N. A. K., & Varith, J. (2018). Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels. Innovative Food Science & Emerging Technologies, 50, 217-225.
4. Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food chemistry, 152, 46-55.
5. Adeola, A. A. and Ohizua, E. R., 2018, Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato, Food Science & Nutrition, 6, 532–540.
6. Adom, K. K., & Liu, R. H. (2002). Antioxidant activity of grains. Journal of agricultural and food chemistry, 50(21), 6182-6187.
7. Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. P. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219-224.
8. Akan, S. (2021). Phytochemicals in avocado peel and their potential uses. Food and Health, 7(2), 138-149.

9. Ashoush, I. S., & Gadallah, M. G. E. (2011). Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.
10. Baumgartner, B., Özkaya, B., Saka, I., & Özkaya, H. (2018). Functional and physical properties of cookies enriched with dephytinized oat bran. Journal of Cereal Science, 80, 24-30.Berlim: Springer
11. Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393
12. Brown, B. I. (1972). Isolation of unpleasant flavor compounds in the avocado (Persea americana). Journal of Agricultural and Food Chemistry, 20(4), 753-757.
13. Butt, A. J., Roberts, C. G., Seawright, A. A., Oelrichs, P. B., MacLeod, J. K., Liaw, T. Y., ... & Sutherland, R. L. (2006). A novel plant toxin, persin, with in vivo activity in the mammary gland, induces Bim-dependent apoptosis in human breast cancer cells. Molecular Cancer Therapeutics, 5(9), 2300-2309
14. Colombo, R., & Papetti, A. (2019). Avocado (Persea americana Mill.) by-products and their impact: From bioactive compounds to biomass energy and sorbent material for removing contaminants. A review. International Journal of Food Science and Technology, 54(4), 943-951.
15. Cortés, A., Oliveira, L. F., Ferrari, V., Taffarel, S. R., Feijoo, G., & Moreira, M. T. (2020). Environmental assessment of viticulture waste valorisation through composting as a biofertilisation strategy for cereal and fruit crops. Environmental Pollution, 264, 114794.
16. Cortés, W. R. B., Mejía, S. M. V., & Mahecha, H. S. (2021). Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia. Journal of Food Composition and Analysis, 100, 103934.
17. Davey, R. (Vol. Eds.), Biotechnology in agriculture and forestry: 60, (pp. 167–187).
18. Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical reviews in food science and nutrition, 53(7), 738-750.
19. Duarte PF, Chaves MA, Borges CD, Mendonça CRB (2016). Avocado: characteristics, health benefits and uses. Ciência Rural, 46:747-754.
20. Fan, S., Qi, Y., Shi, L., Giovani, M., Zaki, N. A. A., Guo, S., & Suleria, H. A. R. (2022). Screening of Phenolic Compounds in Rejected Avocado and Determination of Their Antioxidant Potential. Processes, 10(9), 1747.
21. Figueroa, J.G., Borr´as-Linares, I., Lozano-S´anchez, J., Segura-Carretero, A., 2018. Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF. Food Chemistry, 245(2017): 707–716.
22. Ford, N. A., Spagnuolo, P., Kraft, J., & Bauer, E. (2023). Nutritional composition of hass avocado pulp. Foods, 12(13), 2516.
23. Francis, F. J., 1998, Colour analysis, in: S. S. Nielsen (Ed.), Food Analysis, An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
24. Gao, L., Wang, S., Oomah, B. D., & Mazza, G. (2002). Wheat quality: Antioxidant activity of wheat millstreams. Wheat Quality Elucidation, 219-233
25. García-Vargas, M. C., Contreras, M. D. M., & Castro, E. (2020). Avocado-derived biomass as a source of bioenergy and bioproducts. Applied Sciences, 10(22), 8195.
26. García-Ramón, F., Malnati-Ramos, M., Rios-Mendoza, J., Vivar-Méndez, J., Nieva-Villegas, L. M., Cornelio-Santiago, H. P., & Sotelo-Méndez, A. (2023). Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity. Frontiers in Sustainable Food Systems, 7, 1255941.
27. Gonçalves, D., Gouveia, C. S., Ferreira, M. J., Ganança, J. F., Pinto, D. C., & de Carvalho, M. A. P. (2024). Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: Exploring regional and commercial varieties. Food Chemistry, 442, 138403.
28. Gyamfi, M. A., Yonamine, M., & Aniya, Y. (1999). Freeradical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentallyinduced liver injuries. General Pharmacology: The Vascular System, 32(6), 661-667.
29. El Kamari, F., El Omari, H., El-Mouhdi, K., Chlouchi, A., Harmouzi, A., Lhilali, I., ... & Ousaaid, D. (2024). Effects of different solvents on the total phenol content, total flavonoid content, antioxidant, and antifungal activities of Micromeria graeca L. from Middle Atlas of Morocco. Biochemistry Research International, 2024(1), 9027997.
30. Kırbaş, Z., Kumcuoglu, S., & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of food science and technology, 56, 914-926.
31. Kömürcü, T. C., & Bilgiçli, N. (2023). Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi. Journal of the Institute of Science and Technology, 13(3), 1724-1737.
32. Litz, R. E., Raharjo, S. H. T., & Lim, M. A. G. (2007). Avocado. In P. E. Chong, Davey, & M.
33. Lyu, X., Agar, O. T., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. R. (2023). Phenolic Compounds Profiling and Their Antioxidant Capacity in the Peel, Pulp, and Seed of Australian Grown Avocado. Antioxidants, 12(1), 185.
34. Martínez-Zamora, L., Bueso, M. C., Kessler, M., Zapata, R., Gómez, P. A., & Artés-Hernández, F. (2025). Optimization of Extraction Parameters for Phenolics Recovery from Avocado Peels Using Ultrasound and Microwave Technologies. Foods, 14(14), 2431.
35. Meilgaard M., Civille G.V., Carr B.T., 1999. Descriptive Analysis Techniques, Sensory Evaluation Techniques, 3. Edition CRC Press, Inc. Boca Raton, FL., p. 387.
36. Mohammed FS, Sevindik M, Uysal İ, Sabik AE (2023a). Quercetin: derivatives, biosynthesis, biological activity, pharmacological and therapeutic effects. Prospects in Pharmaceutical Sciences, 21(3):49-56.
37. Morais, D. R., Rotta, E. M., Sargi, S. C., Schmidt, E. M., Bonafe, E. G., Eberlin, M. N., ... & Visentainer, J. V. (2015). Antioxidant activity, phenolics and UPLC–ESI (–)–MS of extracts from different tropical fruits parts and processed peels. Food Research International, 77, 392-399.mx/aagricola_siap_gb/ientidad/index.jsp, Accessed date: 21 August 2017
38. Oelrichs, P. B., Ng, J. C., Seawright, A. A., Ward, A., Schäffeler, L., & Macleod, J. K. (1995). Isolation and identification of a compound from avocado (Persea americana) leaves which causes necrosis of the acinar epithelium of the lactating mammary gland and the myocardium. Natural Toxins, 3(5), 344-349.
39. Olaoye, O. A., Ekeh, J. I., Okakpu, C. J., & Uka, A. C. (2019). Consumer acceptability and quality characteristics of cookies produced from composite flours of wheat and banana/avocado peels. Annals: Food Science & Technology, 20(1).
40. Ortega-Arellano, H. F., Jimenez-Del-Rio, M. ve Velez-Pardo, C., 2019. Neuroprotective Effects of Methanolic Extract of Avocado Persea americana (var. Colinred) Peel on Paraquat-Induced Locomotor Impairment, Lipid Peroxidation and Shortage of Life Span in Transgenic knockdown Parkin Drosophila melanogaster. Neurochemical Research 44 (8): 1986–98.
41. Qin, L., Li, W. C., Liu, L., Zhu, J. Q., Li, X., Li, B. Z., & Yuan, Y. J. (2016). Inhibition of lignin-derived phenolic compounds to cellulase. Biotechnology for biofuels, 9(1), 70.
42. Permal, R., Chia, T., Arena, G., Fleming, C., Chen, J., Chen, T., ... & Kam, R. (2023). Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin. Food Chemistry, 399, 134011.
43. Ranasinghe, M., Alghaithi, M., Stathopoulos, C., Sundarakani, B., & Maqsood, S. (2025). Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2–Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits. Ultrasonics sonochemistry, 112, 107160.
44. Sadiye A (2021). Phytochemicals in avocado peel and their potential uses. Food and Health, 7(2):138-149.
45. Sakirigui, A., Ladekan, E., Fagbohoun, L., Sika, K., Assogba, F., & Gbenou, J. D. Phytochemical composition and potential antimicrobial activity of extracts of two neglected seeds (MangiferaindicaL. and Persea Americana L.) in Benin.
46. Salazar-López, N. J., Domínguez-Avila, J. A., Yahia, E. M., Belmonte-Herrera, B. H., Wall-Medrano, A., Montalvo-González, E., & González-Aguilar, G. A. (2020). Avocado fruit and by-products as potential sources of bioactive compounds. Food Research International, 138, 109774.
47. Sánchez, F., Araus, K., Domínguez, M. P., & Miguel, G. S. (2017). Thermochemical transformation of residual avocado seeds: torrefaction and carbonization. Waste and Biomass Valorization, 8(7), 2495-2510.
48. Serrano-García, I., Hurtado-Fern´andez, E., Gonzalez-Fernandez, J. J., Hormaza, J. I., Pedreschi, R., Reboredo-Rodríguez, P., Figueiredo-Gonz´alez, M., Olmo-García, L., & Carrasco-Pancorbo, A. (2022). Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness. Food Chemistry, 394, Article 133447.
49. Shafiqa-Atikah, M.K.; Nor-Khaizura, M.A.R.; Mahyudin, N.A.; Abas, F.; Nur-Syifa’, J.; Ummul-Izzatul, Y. Evaluation of phenolic constituent, antioxidant and antibacterial activities of sugarcane molasses towards foodborne pathogens. Food Res. 2020, 4, 40–47.
50. Shaltout, O. E. S., Abouel-Yazeed, A. M., Hamad, G. M., & Mostafa, R. A. (2024). Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods. Journal of the Advances in Agricultural Researches, 29(4), 695-709.
51. SIAP (2015). Servicio de Información Agroalimentaria y Pesquera. http://infosiap.siap.gob.
52. Tremocoldi MA, Rosalen PL, Franchin M, Massarioli AP, Denny C, Daiuto ÉR, Paschoal JAR, Melo PS, Alencar SMD (2018). Exploration of avocado by-products as natural sources of bioactive compounds. PloS ONE, 13(2):e0192577.
53. Uzundumlu, A. S., Tosun, D., & Kurtoglu, S. (2022, September). A Study on forecasting of avocado consumption per capita in Turkey in the 2022–2027 Periods. In 4th International Conference on Advanced Engineering Technologies, Bayburt (pp. 150-155).
54. Vinha, A. F., Sousa, C., Soares, M. O., & Barreira, S. V. P. (2020). Current Research in Agricultural and Food Science Vol. 1. In D. K. Mastanjevi´c (Ed.), Current Research in Agricultural and Food Science Vol. 1 (pp. 82–96). Book Publisher International (a part of SCIENCEDOMAIN International). 10.9734/bpi/crafs/v1.
55. Viola, E., Buzzanca, C., Tinebra, I., Settanni, L., Farina, V., Gaglio, R., & Di Stefano, V. (2023). A functional end-use of avocado (cv. Hass) waste through traditional semolina sourdough bread production. Foods, 12(20), 3743.
56. Vitali, D., Dragojević, I. V., & Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4), 1462-1469. foodchem.2008.11.032
57. Wang, J., Rosell, M. C., Barber, C. B., 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, Volume 79, Issue 2, November 2002
58. Wang, W., Bostic, T. R., & Gu, L. (2010). Antioxidant capacities, procyanidins and pigments in avocados of different s