Fatty Acid Content Microwaving can lead to a partial reduction in oleic acid content compared to fresh avocados. This is likely due to the heat causing oxidation and degradation of the fatty acids
However, the overall fatty acid profile remains similar, with oleic acid still being the most abundant, followed by palmitic and linoleic acids.
Antioxidant Content Microwaving appears to have little effect on the total phenolic content and antioxidant capacity of avocados compared to other drying methods like hot air or vacuum drying
The avocado peel consistently contains higher levels of beneficial antioxidants like tocopherols, even after microwaving.
Drying Time and Efficiency Hot air microwave drying (HAMD) results in the shortest drying time for avocados compared to hot air drying (HAD) and vacuum drying (VD).
HAMD takes only 35 minutes, which is 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min).
While microwaving can slightly reduce oleic acid content, it appears to have minimal impact on the overall nutritional value of avocados