The shelf-life analysis indicated that the processed avocado juice (V7) had a long shelf life. DPPH, ABTS and FRAP antioxidant assays tended to be high compared with a standard. 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. 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. 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. In this regard, the avocado juice was formulated using a statistical technique, and its biochemical and phytochemical characteristics were evaluated. The study’s purpose was to find and create a nourishing fruit juice made from avocado to suit nutritional and health demands.

Honey select update from 1.11