Valorization of avocado (Persea americana) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham

Abstract

ABSTRACTRecovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimization of MAE conditions over total soluble polyphenols (TSP) and antioxidant capacity (DPPH and FRAP) from avocado residual paste (ARP) from oil industry was carried out. Optimal extract was used to elaborate an artisanal ham. Using response surface methodology (RSM), optimal conditions for MAE were 480 W of power, absolute ethanol as solvent, and extraction time of 180 s. The extract contained TSP of 31.24 mg GAE/g DW, DPPH inhibition of 24.51 mg TE/g DW and FRAP inhibition of 21.58 mg TE/g DW. The extract was added in the ham formulation at 0, 0.5, 1, and 1.5% w/w. Ham with 1% extract had the highest scores for acceptance. Extracts from ARP may be used in ham with adequate sensory attributes.

Keywords

• Optimization
• microwave-assisted extraction
• avocado by-products
• phenolic compounds
• antioxidant capacity