Comparative Study of Natural and Artificial Ripening Effects on Avocado Pulp Powder

Abstract

Avocado (Persea americana) is valued for its nutrient-dense pulp, rich in healthy fats, vitamins, and bioactive compounds, rendering its powder a promising functional food ingredient. This study examined the effects of four ripening methods—natural, wood ash, calcium carbide, and ethylene gas—on the proximate composition, antioxidant activity, and qualitative and quantitative phytochemical profile of avocado pulp powder. Proximate analysis indicated that naturally ripened powder had the highest carbohydrate content (72.15%) and lowest moisture (8.45%), promoting shelf stability, whereas ethylene gas treatment resulted in the lowest carbohydrates (50.4%) and highest moisture (22.8%). Antioxidant assays (DPPH, FRAP, nitric oxide scavenging, total antioxidant capacity) demonstrated naturally ripened powder with strong DPPH (78.99% inhibition at 100 µg/ml) and FRAP (0.377 absorbance at 100 µg/ml) activities, closely matched by calcium carbide (DPPH: 78.15%, FRAP: 0.424). Wood ash excelled in FRAP (0.412), while ethylene gas showed reduced DPPH (70.27%). Qualitative phytochemical screening showed naturally ripened powder contained all compounds (alkaloids, tannins, phlobatannins, saponins, terpenoids, cardiac glycosides, steroids, reducing sugars, flavonoids, phenols), with alkaloids and saponins in high abundance (++), whereas wood ash and ethylene gas lacked phlobatannins and reducing sugars, and calcium carbide retained all at moderate levels (+). Quantitative analysis confirmed high saponins (52.48 mg/100g) and alkaloids (49.60 mg/100g) in naturally ripened powder, versus lower levels in wood ash (saponins: 22.47 mg/100g) and ethylene gas (alkaloids: 15.17 mg/100g). ANOVA (p ≤ 0.05) verified significant method differences. Natural ripening optimized nutritional and bioactive attributes for functional foods, while wood ash and calcium carbide enhanced specific antioxidants, and ethylene gas proved least effective.