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 Persea americana (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−1/mL) and flavonoid (56.32 ± 1.26 mg QE g−1/ 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.

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

“…Color, flavor, taste, and acceptability also showed weak or no correlation with pH, RS, total sugars, TPC, and antioxidants. The use of heat maps for quality assessment and optimization of juice generation from fruit samples has been previously well reported. ,, In a previous study, Zhang et al . generated a heat map through Pearson correlation analysis to comprehensively assess fruit quality and identify aroma-active compounds in green pepper.…”

“…The use of heat maps for quality assessment and optimization of juice generation from fruit samples has been previously well reported. 37,66,67 In a previous study, Zhang et al 67 generated a heat map through Pearson correlation analysis to comprehensively assess fruit quality and identify aroma-active compounds in green pepper. Their research findings elucidated the primary texture-related attributes of pepper and identified the key aroma-active compounds, thereby offering valuable insights for improving pepper quality through breeding programs and establishing consumer guidelines.…”

“…To observe the association among the different analyzed parameters, the mean values of each treatment for physicochemical attributes, functional attributes, and sensory attributes were compiled. Pearson’s linear correlation analysis was then conducted, and a heat map analysis was generated using R, following the method previously reported by Jobil et al 37 …”