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<p>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&#xa0;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&#xa0;g H<sub>2</sub>O/g) and oil holding capacities (3.53&#xa0;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.</p>

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Phytochemical and Techno-Functional Characterization of Dietary Fiber from ‘Hass’ Avocado Peel Obtained by Alkaline and Ultrasound-Assisted Extraction for Functional Application

  • 期刊论文

  • 发表日期：

    2025年7月23日

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  • Lorraine Salgado-León,
  • Madeleine Perucini-Avendaño,
  • Vanessa Sánchez‑Quezada,
  • Guadalupe Loarca‑Piña

摘要

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.