The aim of this study was to evaluate the physicochemical properties of avocado pulp of four different varieties (Avocado, Guatemala, Dickinson, and Butter pear) and to identify which has the greatest potential for oil extraction. Fresh avocado pulp was characterized by moisture, protein, fat, ash, carbohydrates and energy contents were determined. The carotenoids and chlorophyll contents were determined by the organic solvent extraction method. The results showed significant differences in the composition of the fruit when varieties are compared. However, the striking feature in all varieties is high lipid content; Avocado and Dickinson are the most suitable varieties for oil extraction, taking into account moisture content and the levels of lipids in the pulp. Moreover, it could be said that the variety Dickinson is the most affected by the parameters evaluated in terms of overall quality. Chlorophyll and carotenoids, fat-soluble pigments, showed a negative correlation with respect to lipids since it could be related to its function in the fruit. The varieties Avocado and Dickinson are an alternative to oil extraction having great commercial potential to be exploited thus avoiding waste and increasing farmers’ income.

The lipid oxidation is one of the most common and important reactions, in which free radicals are produced and generate undesirable compounds affecting sensory and nutritional quality of food. Free radicals are also produced in normal human metabolic conditions, however, they are toxic and related to aging process and degenerating diseases. In both cases, antioxidant systems are necessary. Due to the worldwide trend toward the use of natural products and the growing concern about health, this review aims to highlight the importance of natural antioxidants as food preservatives, especially aromatic herbs and spices, its main compounds, and the analytical procedures to access the phenolics extraction process and the antioxidant action in food.

Response surface methodology was applied to improve the polyphenol extraction process of rosemary, oregano, sage, and thyme. Aqueous ethanol (EtOH 50%) rendered the highest polyphenol extraction yield for all tested samples. Based on their total phenolic contents, rosemary, oregano, and thyme were selected for evaluation of their scavenging activities towards DPPH radical and ABTS radical cation and application in an oil model system. All extracts decreased the production of primary oxidation compounds  during Schaall oven test storage. The induction period, as evaluated by the Rancimat test, was also reduced. There was an agreement between both oil model system assays, and rosemary extract showed the highest antioxidant capacity, followed by thyme and oregano. A centroid simplex design was used to evaluate the synergistic effect among the samples. Rosemary was able to play a synergistic effect when combined with thyme and oregano, or when used in binary mixtures.