Avokado: İşlenmesi ve Kullanım Alanları

Yıl 2022, Cilt: 20 Sayı: 1, 80 - 93, 03.04.2022

Bahar Demircan Yakup Sedat Velioğlu

https://doi.org/10.24323/akademik-gida.1097866

Cited By: 1

Öz

Avokado, zengin besin bileşimi ve önemli miktarda yağ içeriği ile öne çıkan bir tropikal meyvedir. Taze meyve olarak tüketiminin yanı sıra günlük diyette avokado içerikli ürünlere olan arz ve talep artmaktadır. Avokadonun besin değeri ve yararlarını araştıran çalışmalarla birlikte, üretim miktarı ve yeni kullanım alanları da günden güne artmaktadır. Avokadonun işlenmesindeki en önemli sorun meyvenin hızlı renk değişimine uğraması ve fiziksel, kimyasal ve mikrobiyolojik etkenler nedeniyle raf ömrünün kısa olmasıdır. Bu sorunların etkisi, meyvenin işlenmeden önce ısıl işlem, düşük sıcaklıkta koşullandırma, yüzey kaplama, modifiye/kontrollü atmosfer ve 1-metilsiklopropen kullanımı gibi uygulamalara tabii tutulması ile azaltılabilmektedir. İyi kalitede ve işlenebilecek nitelikte olan avokado meyveleri hedef pazara bağlı olarak ve uygun teknolojiler kullanılarak yağ, guakamol, püre, sos, taze dilim, kurutulmuş veya dondurulmuş ürün olarak işlenmektedir. Bu derlemede belirli kalite kriterlerine sahip avokado meyvelerinin işlenmesi ile oluşan ve günden güne gelişmeye devam eden avokado bazlı ürün pazarı ele alınmaktadır.

Anahtar Kelimeler

Avokado, Kalite parametreleri, İşlenmesi, Ürünleri, Kullanım alanları

Avocado: Its Processing and Uses

Öz

Avocado is a tropical fruit that stands out with its rich nutrient composition and significant oil content. In addition to its consumption as a fresh fruit, the supply and demand for avocado-containing products in the daily diet are increasing. Along with the studies investigating the nutritional value and benefits of avocado, the amount of its production and new uses are increasing day by day. The most important problems in the processing of avocados are the rapid color change of the fruit and its short shelf life due to physical, chemical and microbiological factors. The impact of these problems can be reduced by subjecting fruits to applications such as heat treatment, low temperature conditioning, surface coating, modified/controlled atmosphere and use of 1-methylcyclopropene before processing. Good quality and processable avocado fruits are processed into oil, guacamole, puree, sauce, fresh slices, dried or frozen products, depending on the target market and using appropriate technologies. In this review, the avocado-based product market, which is formed by processing avocado fruits with certain quality criteria and continues to develop day by day, is discussed.

Anahtar Kelimeler

Avocado, Quality parameters, Processing, Products, Uses

Kaynakça

• [1] Demircan, B., Velioğlu, Y.S. (2021). Avokado: Bileşimi ve sağlık üzerine etkileri. Akademik Gıda, 19(3), 309-324.
• [2] Quiñones-Islas, N., Meza-Márquez, O.G., Osorio-Revilla, G., Gallardo-Velazquez, T. (2013). Detection of adulterants in avocado oil by Mid-FTIR spectroscopy and multivariate analysis. Food Research International, 51(1), 148-154.
• [3] Dos Santos, M.A., Alicieo, T.V., Pereira, C.M., Ramis‐Ramos, G., Mendonça, C.R. (2014). Profile of bioactive compounds in avocado pulp oil: Influence of the drying processes and extraction methods. Journal of the American Oil Chemists' Society, 91(1), 19-27.
• [4] Ortiz-Avila, O., Sámano-García, C.A., Calderón-Cortés, E., Pérez-Hernández, I.H., Mejía-Zepeda, R., Rodríguez-Orozco, A.R., Cortés-Rojo, C. (2013). Dietary avocado oil supplementation attenuates the alterations induced by type I diabetes and oxidative stress in electron transfer at the complex II-complex III segment of the electron transport chain in rat kidney mitochondria. Journal of Bioenergetics and Biomembranes, 45(3), 271-287.
• [5] Dabas, D., Shegog, R., Ziegler, G., Lambert, J. (2013). Avocado (Persea americana) seed as a source of bioactive phytochemicals. Current Pharmaceutical Design, 19(34), 6133-6140.
• [6] Ayala-Zavala, J., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J.A., Siddiqui, M.W., González-Aguilar, G.A. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International, 44(7), 1866-1874.
• [7] Munasinghe, M., Supulsara, D., Thilakarathna, M., Weerasingha, M. (2020). Avocado instant juice cube. Journal of Research Technology and Engineering, 1(3), 135-140.
• [8] Yahia, E.M., Woolf, A.B. (2011). Avocado (Persea americana Mill.). In Postharvest Biology and Technology of Tropical and Subtropical Fruits, Edited by E. Yahia, Woodhead Publishing, UK, 125-186.
• [9] Kurlaender, A. (2005). Avocados, In Processing Fruits Science and Technology, Edited by D.M. Barret, L. Somogyi, H. Ramaswamy, CRC Press, Bota Raton, Florida, 739-750.
• [10] Hofman, P.J., Fuchs, Y., Milne, D.L. (2002). The Avocado: Botany, Production and Uses. In Harvesting, Packing, Postharvest Technology, Transport and Processing, Edited by A.W. Whiley, B. Schaffer, B.N. Wolstenholme, CABI Publishing, UK, 363-401.
• [11] Dorantes, L., Parada, L., Ortiz, A. (2004). Avocado: Post-Harvest Operation. “http://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Compendium_-_Avocado.pdf” (Erişim Tarihi: 27.12.2020).
• [12] Dorantes-Alvarez, L., Ortiz-Moreno, A., García-Ochoa, F. (2012). Avocado. In Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging, Edited by M. Siddiq, Wiley Blackwell, USA, 389.
• [13] Kassim, A., Workneh, T.S., Bezuidenhout, C.N. (2013). A review on postharvest handling of avocado fruit. African Journal of Agricultural Research, 8(21), 2385-2402.
• [14] Moretti, C.L., Mattos, L.M., Calbo, A.G., Sargent, S.A. (2010). Climate changes and potential impacts on postharvest quality of fruit and vegetable crops: A review. Food Research International, 43(7), 1824-1832.
• [15] Hiwasa-Tanase, K., Ezura, H. (2014). Climacteric and Non-climacteric Ripening. In Fruit Ripening, Physiology, Signalling and Genomics, Edited by P. Nath, M. Bouzayen, A. Mattoo, J. Pech, CABI, Boston, USA, 1-14.
• [16] Everett, K.R., Hallett, I.C., Rees-George, J., Chynoweth, R.W., Pak, H.A. (2008). Avocado lenticel damage: The cause and the effect on fruit quality. Postharvest Biology and Technology, 48(3), 383-390.
• [17] Mazhar, M., Joyce, D., Hofman, P., Vu, N. (2018). Factors contributing to increased bruise expression in avocado (Persea americana M.) Cv. ‘Hass’ fruit. Postharvest Biology and Technology, 143, 58-67.
• [18] Joyce, D., Mazhar, S., Hofman, P. (2015). Reducing flesh bruising and skin spotting in Hass avocado. Project Report: Horticulture Innovation Australia, Sep 3, 2015, Australia, 8-203.
• [19] Mandemaker, A., Elmsly, T., Smith, D. (2006). Effects of drop heights and fruit harvesting methods on the quality of 'hass' avocados. New Zealand Avocado Growers’ Association Annual Research Report, 6, 97-104.
• [20] Thompson, J.F., Slaughter, D.C., Arpaia, M.L. (2008). Suspended tray package for protecting soft fruit from mechanical damage. Applied Engineering in Agriculture, 24(1), 71-75.
• [21] 21 Wedding, B., Wright, C., Grauf, S., White, R., Gadek, P. (2011). Non-invasive assessment of avocado quality attributes. Proceedings of the Seventh World Avocado Congress, 9, 5.
• [22] Mathe, S., Tesfay, S.Z., Mathaba, N., Blakey, R.J. (2017). Ripple effect of 1-methylcyclopropene on'hass' avocado colour development at different harvest times. VII International Conference on Managing Quality in Chains (MQUIC2017) and II International Symposium on Ornamentals in 1201, 91-98.
• [23] Kruger, F.J., Volschenk, G.O. (2011). Ripening patterns of South African export “Hass” avocado hold-back samples from commercial 1-methylcyclopropene (smartfreshsm) applications. VIII World Avocado Congress, 1-10.
• [24] Escribano, S., Mitcham, E.J. (2014). Progress in heat treatments. Stewart Postharvest Review, 10(3), 1.
• [25] Daulagala, C.H., Daundasekera, W.A.M. (2016). Effect of 1-methylcyclopropene (1-MCP) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions. Ceylon Journal of Science (Biological Sciences), 44(2), 75-83.
• [26] Sevillano, L., Sanchez‐Ballesta, M.T., Romojaro, F., Flores, F.B. (2009). Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Journal of the Science of Food and Agriculture, 89(4), 555-573.
• [27] Uarrota, V.G., Fuentealba, C., Hernández, I., Defilippi-Bruzzone, B., Meneses, C., Campos-Vargas, R., Pedreschi, R. (2019). Integration of proteomics and metabolomics data of early and middle season Hass avocados under heat treatment. Food Chemistry, 289, 512-521.
• [28] Hernández, I., Fuentealba, C., Olaeta, J.A., Poblete-Echeverría, C., Defilippi, B.G., González-Agüero, M., Pedreschi, R. (2017). Effects of heat shock and nitrogen shock pre-treatments on ripening heterogeneity of Hass avocados stored in controlled atmosphere. Scientia Horticulturae, 225, 408-415.
• [29] Meyer, M.D., Terry, L.A. (2010). Fatty acid and sugar composition of avocado, cv. Hass, in response to treatment with an ethylene scavenger or 1-methylcyclopropene to extend storage life. Food Chemistry, 121(4), 1203-1210.
• [30] Arpaia, M.L., Collin, S., Sievert, J., Obenland, D. (2018). ‘Hass’ avocado quality as influenced by temperature and ethylene prior to and during final ripening. Postharvest Biology and Technology, 140, 76-84.
• [31] Lemmer, D., Malumane, R.T., Nxundu, Y., Kruger, F.J. (2005). Developing appropriate ripening protocols for the avocado ‘ripe and ready’programmes. South African Avocado Growers' Association Yearbook, 28, 14-17.
• [32] Mathaba, N., Mathe, S., Tesfay, S.Z., Mafeo, T.P., Blakey, R. (2016). Effect of 1-MCP, production region, harvest time, orchard slope and fruit canopy position on ‘Hass’ avocado colour development during ripening. South African Avocado Growers’ Association Yearbook, 39, 53-57.
• [33] Yahia, E. (2011). Nutritional and Health-promoting Properties of Tropical and Subtropical Fruits. In Postharvest Biology and Technology of Tropical and Subtropical Fruits: Fundamental Issues, Edited by E. Yahia, Woodhead Publishing, New Zealand, 125-172p.
• [34] Wang, C.Y. (2004). Alleviation of chilling injury in tropical and subtropical fruits. III International Symposium on Tropical and Subtropical Fruits, 864, 267-273.
• [35] Donadon, J.R., Durigan, J.F., Morgado, C.M.A., Durigan, M.F.B. (2010). Chilling injury in avocados and its prevention with thermal treatment. XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium, 934, 474-753.
• [36] Lurie, S., Pedreschi, R. (2014). Fundamental aspects of postharvest heat treatments. Horticulture Research, 1(1), 1-7.
• [37] Ornelas, P., Yahia, E.M. (2004). Effects of prestorage dry and humid hot air treatments on the quality, triglycerides and tocopherol contents in ‘Hass’ avocado fruit. Journal of Food Quality, 27(2), 115-126.
• [38] Pathirana, U.P., Sekozawa, Y., Sugaya, S., Gemma, H. (2011). Effect of combined application of 1-MCP and low oxygen treatments on alleviation of chilling injury and lipid oxidation stability of avocado (Persea americana Mill.) under low temperature storage. Fruits, 66(3), 161-170.
• [39] Sivankalyani, V., Feygenberg, O., Maorer, D., Zaaroor, M., Fallik, E., Alkan, N. (2015). Combined treatments reduce chilling injury and maintain fruit quality in avocado fruit during cold quarantine. PloS One, 10(10), e0140522.
• [40] Glowacz, M., Bill, M., Tinyane, P.P., Sivakumar, D. (2017). Maintaining postharvest quality of cold stored ‘Hass’ avocados by altering the fatty acids content and composition with the use of natural volatile compounds–methyl jasmonate and methyl salicylate. Journal of the Science of Food and Agriculture, 97(15), 5186-5193.
• [41] Alamar, M.C., Collings, E., Cools, K., Terry, L.A. (2017). Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit. Postharvest Biology and Technology, 134, 76-86.
• [42] Mendieta, B., Olaeta, J.A., Pedreschi, R., Undurraga, P. (2016). Reduction of cold damage during cold storage of Hass avocado by a combined use of pre-conditioning and waxing. Scientia Horticulturae, 200, 119-124.
• [43] Bill, M., Sivakumar, D., Beukes, M., Korsten, L. (2016). Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose. Food Chemistry, 194, 938-943.
• [44] Tesfay, S.Z., Bertling, I., Bower, J.P. (2011). Effects of postharvest potassium silicate application on phenolics and other anti-oxidant systems aligned to avocado fruit quality. Postharvest Biology and Technology, 60, 92–99.
• [45] Sellamuthu, P.S., Mafune, M., Sivakumar, D. (2003). Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado. Journal of the Science of Food and Agriculture, 93, 3024-3031.
• [46] Correa-Pacheco, Z.N., Bautista-Baños, S., Valle-Marquina, M.Á., Hernández-López, M. (2017). The effect of nanostructured chitosan and chitosan-thyme essential oil coatings on Colletotrichum gloeosporioides growth in vitro and on cv hass avocado and fruit quality. Journal of Phytopathology, 165, 297-305.
• [47] Obianom, C., Sivakumar, D. (2018). Differential response to combined prochloraz and thyme oil drench treatment in avocados against the control of anthracnose and stem-end rot. Phytoparasitica, 46, 273–281.
• [48] Sarkhosh, A., Vargas, A.I., Schaffer, B., Palmateer, A.J., Lopez, P., Soleymani, A., Farzaneh, M. (2017). Postharvest management of anthracnose in avocado (Persea americana Mill.) fruit with plant-extracted oils. Food Packaging and Shelf Life, 12, 16-22.
• [49] Sarkhosh, A., Schaffer, B., Vargas, A.I., Palmateer, A.J., Lopez, P., Soleymani, A. (2018). In vitro evaluation of eight plant essential oils for controlling Colletotrichum, Botryosphaeria, Fusarium and Phytophthora fruit rots of avocado, mango and papaya. Plant Protection Science, 54, 153-162.
• [50] Romanazzi, G., Feliziani, E., Baños, S.B., Sivakumar, D. (2017). Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical Reviews in Food Science and Nutrition, 57(3), 579-601.
• [51] Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., Chafer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3(1), 1-16.
• [52] Tesfay, S.Z., Magwaza, L.S. (2017). Evaluating the efficacy of moringa leaf extract, chitosan and carboxymethyl cellulose as edible coatings for enhancing quality and extending postharvest life of avocado (Persea americana Mill.) Fruit. Food Packaging and Shelf Life, 11, 40-48.
• [53] Obianom, C., Romanazzi, G., Sivakumar, D. (2019). Effects of chitosan treatment on avocado postharvest diseases and expression of phenylalanine ammonia-lyase, chitinase and lipoxygenase genes. Postharvest Biology and Technology, 147, 214-221.
• [54] Xoca-Orozco, L.Á., Aguilera-Aguirre, S., Vega-Arreguín, J., Acevedo-Hernández, G., Tovar-Pérez, E., Stoll, A., Chacón-López, A. (2019). Activation of the phenylpropanoid biosynthesis pathway reveals a novel action mechanism of the elicitor effect of chitosan on avocado fruit epicarp. Food Research International, 121, 586-592.
• [55] Badawy, M.E., Rabea, E.I. (2009). Potential of the biopolymer chitosan with different molecular weights to control postharvest gray mold of tomato fruit. Postharvest Biology and Technology, 51(1), 110-117.
• [56] Saucedo-Pompa, S., Rojas-Molina, R., Aguilera-Carbó, A.F., Saenz-Galindo, A., de La Garza, H., Jasso-Cantú, D., Aguilar, C.N. (2009). Edible film based on candelilla wax to improve the shelf life and quality of avocado. Food Research International, 42(4), 511-515.
• [57] Sivakumar, D., Bautista-Baños, S. (2014). A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage. Crop Protection, 64, 27-37.
• [58] Glowacz, M., Roets, N., Sivakumar, D. (2017). Control of anthracnose disease via increased activity of defence related enzymes in ‘Hass’ avocado fruit treated with methyl jasmonate and methyl salicylate. Food Chemistry, 234, 163-167.
• [59] Granada, D., López-Lujan, L., Ramirez-Restrepo, S., Morales, J., Peláez-Jaramillo, C., Andrade, G., Bedoya-Pérez, J.C. (2020). Bacterial extracts and bioformulates as a promising control of fruit body rot and root rot in avocado cv. Hass. Journal of Integrative Agriculture, 19(3), 748-758.
• [60] Campos-Martínez, A., Velázquez-del Valle, M.G., Flores-Moctezuma, H.E., Suárez-Rodríguez, R., Ramírez-Trujillo, J.A., Hernández-Lauzardo, A.N. (2016). Antagonistic yeasts with potential to control Colletotrichum gloeosporioides (Penz.) Penz. & Sacc. and Colletotrichum acutatum J.H. Simmonds on avocado fruits. Crop Protection, 89, 101-104.
• [61] Korsten, L. (2006). Advances in control of postharvest diseases in tropical fresh produce. International Journal of Postharvest Technology and Innovation, 1(1), 48-61.
• [62] Pesce, V.M., Nally, M.C., Carrizo, G.P., Rojo, C., Pérez, B.A., Toro, M.E., Vazquez, F. (2018). Antifungal activity of native yeasts from different microenvironments against Colletotrichum gloeosporioides on ripe olive fruits. Biological Control, 120, 43-51.
• [63] Droby, S., Wisniewski, M., Teixidó, N., Spadaro, D., Jijakli, M.H. (2016). The science, development, and commercialization of postharvest biocontrol products. Postharvest Biology and Technology, 122, 22-29.
• [64] Yahia, E.M., Neven, L.G., Jones, R.W. (2019). Postharvest Insects and Their Control. In Postharvest Technology of Perishable Horticultural Commodities, Edited by E. Yahia, Woodhead Publishing, UK, 529-562p.
• [65] Carrillo, D., Roda, A., Sarmiento, C., Monterroso, A., Wei, X., Narvaez, T.I., Bailey, W.D. (2017). Impact of oriental fruit fly postharvest treatments on avocado. American Journal of Plant Sciences, 8(03), 549.
• [66] Bretveld, R.W., Thomas, C.M., Scheepers, P.T., Zielhuis, G.A., Roeleveld, N. (2006). Pesticide exposure: the hormonal function of the female reproductive system disrupted? Reproductive Biology and Endocrinology, 4(1), 1-14.
• [67] Fischer, I.H., Moraes, M.F.D., Palharini, M.C.D.A., Fileti, M.D.S., Cruz, J.C.S., Firmino, A.C. (2018). Effect of conventional and alternative products on postharvest disease control in avocados. Revista Brasileira de Fruticultura, 40(1).
• [68] Wang, M., Zheng, Y., Khuong, T., Lovatt, C.J. (2012). Effect of harvest date on the nutritional quality and antioxidant capacity in ‘Hass’ avocado during storage. Food Chemistry, 135(2), 694-698.
• [69] Sinha, N., Hui, Y.H., Evranuz, E.Ö., Siddiq, M., Ahmed, J. (2010). Avocado: Production, Quality and Major Processed Products. In Handbook of Vegetables and Vegetable Processing, Edited by N. Sinha, Wiley Blackwell, USA, 527-538.
• [70] Thompson, A.K., Prange, R.K., Bancroft, R., Puttongsiri, T. (2018). Recommended CA conditions: Avocado. In Controlled Atmosphere Storage of Fruit and Vegetables, Edited by A. Keith, CABI, USA,193-195.
• [71] Bayram, S. (2010). Avokado (Persea americana Mill.). https://arastirma.tarimorman.gov.tr/batem/Belgeler/Kutuphane/Teknik%20Bilgiler/2010%20Aavokado%20gelisim.pdf” (Erişim Tarihi: 04.02.2021).
• [72] Shah, M., Wani, S.M., Ganai, S.A., Mır, S., Ahmad, T., Dar, B.N. (2020). Modified Atmosphere Packaging as a Tool to Improve the Shelf Life of Fruits. In Emerging Technologies for Shelf-Life Enhancement of Fruits, Edited by M.A. Shah, S.M. Wani, S.A. Ganai, S.A. Mir, T.A. Dar, Apple Academic Press, USA, 109-128.
• [73] Kargwal, R., Garg, M. K., Singh, V. K., Garg, R., Kumar, N. (2020). Principles of modified atmosphere packaging for shelf life extension of fruits and vegetables: An overview of storage conditions. International Journal of Chemical Studies, 8(3), 2245-2252.
• [74] Altan, H., Alkan, S., Yılmaz, S., Özdemir, A.E., Toplu, C., Duman, C., Ünlü, M. (2017). Bazı uygulamaların Bacon avokado çeşidinin modifiye atmosferde muhafazasına etkileri. Derim, 34(1), 11-22.
• [75] Doğan, A., Kurubaş, M.S., Erkan, M. (2017). Farklı dozlarda 1-Metilsiklopropen (1-MCP) uygulamalarının ‘Hass’ avokado çeşidinin depolanması üzerine etkileri. Mediterranean Agricultural Sciences, 30(2), 71-78.
• [76] Ergun, M., Sargent, S.A., Fox, A.J., Crane, J.H., Huber, D.J. (2005). Ripening and quality responses of mamey sapote fruit to postharvest wax and 1-methylcyclopropene treatments. Postharvest Biology and Technology, 36(2), 127-134.
• [77] López-Cobo, A., Gómez-Caravaca, A.M., Pasini, F., Caboni, M.F., Segura-Carretero, A., Fernández-Gutiérrez, A. (2016). HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado. LWT - Food Science and Technology, 73, 505-513.
• [78] Dalle Mulle Santos, C., Pagno, C.H., Haas Costa, T.M., Jung Luvizetto Faccin, D., Hickmann Flôres, S., Medeiros Cardozo, N.S. (2016). Biobased polymer films from avocado oil extraction residue: Production and characterization. Journal of Applied Polymer Science, 133(37), 1-9.
• [79] Padilla-Camberos, E., Martínez-Velázquez, M., Flores-Fernández, J.M., Villanueva-Rodríguez, S. (2013). Acute toxicity and genotoxic activity of avocado seed extract (Persea americana Mill., cv Hass). The Scientific World Journal, Vol. 2013, 1-5.
• [80] Kosińska, A., Karamać, M., Estrella, I., Hernández, T., Bartolomé, B., Dykes, G.A. (2012). Phenolic compound profiles and antioxidant capacity of Persea americana Mill. Peels and seeds of two varieties. Journal of Agricultural and Food Chemistry, 60(18), 4613-4619.
• [81] Gómez, F.S., Sánchez, S.P., Iradi, M.G.G., Azman, N.A.M., Almajano, M.P. (2014). Avocado seeds: extraction optimization and possible use as antioxidant in food. Antioxidants, 3(2), 439-454.
• [82] Carciochi, R.A., D’Alessandro, L.G., Vauchel, P., Rodriguez, M.M., Nolasco, S.M., Dimitrov, K. (2017). Valorization of Agrifood by-products by Extracting Valuable Bioactive Compounds Using Green Processes. In Ingredients Extraction by Physicochemical Methods in Food, Edited by A. Mihai, A. Maria, Academic Press, USA, 191-228.
• [83] Chemat, F., Vian, M.A., Cravotto, G. (2012). Green extraction of natural products: concept and principles. International Journal of Molecular Sciences, 13(7), 8615-8627.
• [84] Galanakis, C.M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science and Technology, 26(2), 68-87.
• [85] Wong-Paz, J.E., Muñiz-Márquez, D.B., Aguilar-Zárate, P., Ascacio-Valdés, J.A., Cruz, K., Reyes-Luna, C., Aguilar, C.N. (2017). Extraction of Bioactive Phenolic Compounds by Alternative Technologies. In Ingredients Extraction by Physicochemical Methods in Food, Edited by A. Mihai, A. Maria, Academic Press, USA, 229-252.
• [86] Gómez-García, R., Martínez-Ávila, G.C., Aguilar, C. N. (2012). Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) Residues. Biotechnology, 2(4), 297-300.
• [87] Martins, S., Mussatto, S.I., Martínez-Avila, G., Montañez-Saenz, J., Aguilar, C.N., Teixeira, J. A. (2011). Bioactive phenolic compounds: production and extraction by solid-state fermentation: a review. Biotechnology Advances, 29(3), 365-373.
• [88] Torres, J.A., Velazquez, G. (2005). Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering, 67(1-2), 95-112.
• [89] Jacobo‐Velázquez, D.A., Hernández‐Brenes, C. (2010). Biochemical changes during the storage of high hydrostatic pressure processed avocado paste. Journal of Food Science, 75(6), S264-S270.
• [90] Woolf, A.B., Wibisono, R., Farr, J., Hallett, I., Richter, L., Oey, I., Requejo-Jackman, C. (2013). Effect of high pressure processing on avocado slices. Innovative Food Science and Emerging Technologies, 18, 65-73.
• [91] Kurlaender, A. (2004). Avocados. In Processing Fruits, Edited by L.P. Somogyi, D.M. Barret, Y.H. Hui, CRC Press, California, 445-448.
• [92] Palou, E., Hernández-Salgado, C., López-Malo, A., Barbosa-Cánovas, G.V., Swanson, B.G., Welti-Chanes, J. (2000). High pressure-processed guacamole. Innovative Food Science and Emerging Technologies, 1(1), 69-75.
• [93] Bower, J.P., Dennison, M.T. (2003). Progress in the development of avocado products. South African Avocado Growers’ Association Yearbook, 26, 35-37.
• [94] Bower, J.P., Dennison, M.T. (2004). Alternative avocado products. South African Growers Assoc Yearbook, 27, 32-34.
• [95] Soliva-Fortuny, R.C., Elez-Martı́nez, P., Sebastián-Calderó, M., Martı́n-Belloso, O. (2004). Effect of combined methods of preservation on the naturally occurring microflora of avocado purée. Food Control, 15(1), 11-17.
• [96] Guzmán, G.R., Dorantes, A L., Hernández, U H., Hernández, S.H., Ortiz, A., Mora, E.R. (2002). Effect of zinc and copper chloride on the color of avocado puree heated with microwaves. Innovative Food Science and Emerging Technologies, 3(1), 47-53.
• [97] Jacobo-Velázquez, D.A., Hernández-Brenes, C. (2012). Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. Innovative Food Science and Emerging Technologies, 16, 121-128.
• [98] Soliva, R.C., Elez, P., Sebastián, M., Martı́n, O. (2000). Evaluation of browning effect on avocado purée preserved by combined methods. Innovative Food Science and Emerging Technologies, 1(4), 261-268.
• [99] Food and Agriculture Organization of the United Nations (FAO). (1999). Report of the expert consultation on avocado production development in Asia and the Pacific. “http://www.fao.org/3/a-ab983e.pdf”. (Erişim Tarihi: 01.02.2021).
• [100] Ifesan, B.O.T., Olorunsola, B.O., Ifesan, B.T. (2015). Nutritional composition and acceptability of candy from avocado seed (Persea americana). International Journal of Agriculture Innovations and Research, 3(6), 1631-1634.
• [101] Bandyopadhyay, D., Castillo, O., Villicana, D., Cano, V., Eubanks, T. (2017). Chemical investigation of avocado (Persea americana) seed husk: A waste of waste. Abstracts Of Papers Of The American Chemical Society, 254.
• [102] Lye, H.S., Ong, M.K., Teh, L.K., Chang, C.C., Wei, L.K. (2020). Avocado. In Valorization of Fruit Processing by-products, Edited by C. Galanakis, Academic Press, USA, 67-93.
• [103] Araújo, R.G., Rodriguez-Jasso, R.M., Ruiz, H.A., Pintado, M.M.E., Aguilar, C.N. (2018). Avocado by-products: Nutritional and functional properties. Trends in Food Science and Technology, 80, 51-60.
• [104] Qin, X., Zhong, J. (2016). A review of extraction techniques for avocado oil. Journal of Oleo Science, 65(11), 1-8.
• [105] Flores, M., Saravia, C., Vergara, C.E., Avila, F., Valdés, H., Ortiz-Viedma, J. (2019). Avocado oil: Characteristics, properties, and applications. Molecules, 24(11), 2172.
• [106] Tango, J.S., Carvalho, C.R.L., Soares, N.B. (2004). Physical and chemical characterization of avocado fruits aiming its potencial for oil extraction. Revista Brasileira de Fruticultura, 26(1), 17-23.
• [107] Dembitsky, V.M., Poovarodom, S., Leontowicz, H., Leontowicz, M., Vearasilp, S., Trakhtenberg, S., Gorinstein, S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International, 44(7), 1671-1701.
• [108] Santos, M.A.Z. (2013). Influence of preparing process of pulp and extration method in the oil yield of fortuna avocado. Higiene Alimentar, 27, 3776-3779.
• [109] Salgado, J.M., Danieli, F., Regitano-d'arce, M.A.B., Frias, A., Mansi, D.N. (2008). The avocado oil (Persea americana Mill) as a raw material for the food industry. Food Science and Technology, 28, 20-26.
• [110] Chaves, M.A., Mendonça, C.R.B., Borges, C.D., Porcu, O.M. (2013). Preparation of whole cookie using avocado pulp flour and oil. Boletim do Centro de Pesquisa e Processamento de Alimentos, 31(2), 215-226.
• [111] Berasategi, I., Barriuso, B., Ansorena, D., Astiasarán, I. (2012). Stability of avocado oil during heating: Comparative study to olive oil. Food Chemistry, 132(1), 439-446.
• [112] Moreno, A.O., Dorantes, L., Galíndez, J., Guzmán, R.I. (2003). Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) Oil. Journal of Agricultural and Food Chemistry, 51(8), 2216-2221.
• [113] Corzzini, S.C., Barros, H.D., Grimaldi, R., Cabral, F.A. (2017). Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents. Journal of Food Engineering, 194, 40-45.
• [114] Martínez-Padilla, L.P., Franke, L., Xu, X. Q., Juliano, P. (2018). Improved extraction of avocado oil by application of sono-physical processes. Ultrasonics Sonochemistry, 40, 720-726.
• [115] Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., Galvez, L. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. Journal of Food Engineering, 198, 81-90.
• [116] De Abreu, R.F., Pinto, G.A.S. (2009). Extração do óleo da polpa de abacate assistida por enzimas em meio aquoso. Embrapa Agroindústria Tropical-Artigo em anais de Congresso, 17.
• [117] Daiuto, E.R., Vieites, R.L., de Carvalho, L.R., Simon, J.W., Russo, V.C. (2011). Sensory analysis of cold-stored guacamole added with α-tocopherol and ascorbic acid. Revista Ceres, 58(2), 140-148.
• [118] Arvizu‐Medrano, S.M., Iturriaga, M.H., Escartín, E.F. (2001). Indicator and pathogenic bacteria in guacamole and their behavior in avocado pulp. Journal of Food Safety, 21(4), 233-244.
• [119] Estrada M., E., Cortés R., M., Gil, J. (2017). Guacamole powder: standardization of the spray drying process. Vitae, 24(2), 102-112.
• [120] Weemaes, C., Ludikhuyze, L., Van den Broeck, I., Hendrickx, M. (1999). Kinetic study of antibrowning agents and pressure inactivation of avocado polyphenoloxidase. Journal of Food Science, 64(5), 823-827.
• [121] Palaniappan, S., Metivier, R., Mathew, J.M. (2008). U.S. Patent Application No. 11/739,331.
• [122] Kargel, B.C., Griebel, J. (2006). U.S. Patent Application No. 10/550,113.
• [123] Dellanina, M., Fitzgerald, C. (2019). U.S. Patent Application No. 15/692,250.
• [124] Dellanina, M., Fitzgerald, C. (2020). U.S. Patent Application No. 16/794,823.
• [125] Cortés-Rodríguez, M., Orrego-Vargas, F.S., Rodríguez-Sandoval, E. (2019). Optimization of guacamole formulation made with avocado powder and fresh avocado. DYNA, 86(209), 126-134.
• [126] Elez-Martínez, P., Soliva-Fortuny, R., Martín-Belloso, O. (2007). Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere. European Food Research and Technology, 226(1-2), 295-300.
• [127] Soliva-Fortuny, R.C., Martı́n-Belloso, O. (2003). New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science and Technology, 14(9), 341-353.
• [128] Ramos‐Villarroel, A., Aron‐Maftei, N., Martín‐Belloso, O., Soliva‐Fortuny, R. (2014). Bacterial inactivation and quality changes of fresh‐cut avocados as affected by intense light pulses of specific spectra. International Journal of Food Science and Technology, 49(1), 128-136.
• [129] Yılmaz, L., Elmacı, Y. (2018). Polyphenol oxidase enzyme and inactivation methods. Turkish Journal of Agriculture-Food Science and Technology, 6(3), 333-345.
• [130] Aguilo-Aguayo, I., Oms-Oliu, G., Martin-Belloso, O., Soliva-Fortuny, R. (2014). Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado. LWT-Food Science and Technology, 59(1), 320-326.
• [131] Ramos-Villarroel, A.Y., Martín-Belloso, O., Soliva-Fortuny, R. (2011). Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses. European Food Research and Technology, 233(3), 395-402.
• [132] Velderrain‐Rodríguez, G.R., Salmerón‐Ruiz, M.L., González‐Aguilar, G.A., Martín‐Belloso, O., Soliva‐Fortuny, R. (2021). Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes. Journal of Food Processing and Preservation, 45(3), 15289.
• [133] Woolf, A.B., Wibisono, R., Farr, J., Hallett, I., Richter, L., Oey, I., Requejo-Jackman, C. (2013). Effect of high pressure processing on avocado slices. Innovative Food Science and Emerging Technologies, 18, 65-73.
• [134] Ramos‐Villarroel, A.Y., Martín‐Belloso, O., Soliva‐Fortuny, R. (2011). Using antibrowning agents to enhance quality and safety of fresh‐cut avocado treated with intense light pulses. Journal of Food Science, 76(9), 528-534.
• [135] Ramos‐Villarroel, A., Aron‐Maftei, N., Martín‐Belloso, O., Soliva‐Fortuny, R. (2014). Bacterial inactivation and quality changes of fresh‐cut avocados as affected by intense light pulses of specific spectra. International Journal of Food Science and Technology, 49(1), 128-136.
• [136] Zhou, L., Tey, C.Y., Bingöl, G., Bi, J. (2016). Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage. Innovative Food Science and Emerging Technologies, 37(A), 61-67.
• [137] Bi, X., Liu, F., Rao, L., Li, J., Liu, B., Liao, X., Wu, J. (2013). Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field. Innovative Food Science and Emerging Technologies, 17, 85–92.
• [138] Ejiofor, N.C., Ezeagu, I.E., Ayoola, M.B., Umera, E.A. (2018). Determination of the chemical composition of avocado (Persea americana) seed. Advances in Food Technology and Nutritional Sciences, 51-55.
• [139] Kassim, A., Workneh, T.S. (2020). Influence of postharvest treatments and storage conditions on the quality of Hass avocados. Heliyon, 6(6), 04234.
• [140] Bower, J.P., Dennison, M.T. (2005). A process to prevent browning of frozen avocado halves and chunks. South African Avocado Growers’ Association Yearbook, 28, 40-41.
• [141] Takahashi, H. (2002). U.S. Patent No. 6,358,555.
• [142] Riebl, E.H.S., Garrido, M.A.F. (2014). U.S. Patent No. 8,623,438.