Identification of antioxidant activity and shelf life assay of avocado fruit pulp incorporated chapattis

• Main Authors: Arackal, Jobil J., Parameshwari, S.
• Format: Conference Proceeding
• Language: English
• Subjects: Antioxidant activity; Avocado fruit pulp; Microbial load; Phenolic compounds; Response surface methodology; Shelf life
• ISSN: 2214-7853; 2214-7853
• DOI: 10.1016/j.matpr.2020.11.337

Avocado is a tropical fruit which has got a good nutritional composition, is quite effective in the prevention of CVD. The antioxidant and shelf life activity of the fruit can vary based on the nature of fruit, and the part of the fruit under analysis. In this study is designed to optimize and develop Avocado fruit pulp incorporated chapattis using Response Surface Methodology (RSM). The statistical technique used was central composite design so as to maximize the level of avocado pulp (150%), water (35%), and whole wheat flour (100%) for the development of avocado chapattis. Assessment of the Antioxidant activity was done with the help of DPPH (2,2-diphenyl-1- picryl hydrazil), ABTS [2,2′-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid)], and FRAP (Ferric Reducing Ability Power) techniques, together with phenols and flavonoids. Antioxidants tests where analyzed using PCA (Principal component analysis). Result of the study indicated that avocado fruit pulp incorporated chapattis found high amount of phenolic and antioxidant activities, based on the results the products can be used for food industries and pharmaceuticals purpose also.