Avocado fruit (Persea americana) is a promising fat substitute due to its rich nutritional profile. This study examined oat cookies supplemented with avocado puree (50%, 75%, and 100%) as a butter replacement and assessed their chemical composition, sensory properties, and antioxidant activity. Sensory evaluation indicated that cookies with 100% avocado had the highest overall acceptance. The chemical analysis showed increased protein, fiber, ash, and moisture contents with higher avocado levels, while carbohydrate, fat, and calorie contents decreased. Antioxidant activity, measured by DPPH%, total phenols, and flavonoids, also improved with higher avocado content.



A biological study was conducted on 18 male albino rats (170 ± 10 g), divided into two groups. Group I (n=6) served as the negative control, while Group II (n=12) received Cyclosporine (50 mg/kg/day) for 10 days to induce immune deficiency. Group II was then split into two subgroups: one fed on oat cookies (positive control) and the other on oat cookies with 100% avocado. After 8 weeks, the OC+A100% group showed significant improvements in immunoglobulin levels (IgG, IgM, IgA), lipid profile, liver and kidney function, and hematological parameters compared to the positive control. Antioxidant enzymes (SOD and CAT) were higher, while MDA levels were reduced, indicating lower oxidative stress. Histological analysis of spleen tissue supported these findings.



These results demonstrate that avocado supplementation enhances the nutritional and functional properties of oat cookies and provides protective effects against immune deficiency and oxidative stress in rats.