Characterization and Biological Analysis of Avocado Seed and Peel Extracts for the Development of New Therapeutical Strategies

Rojas-García, Alejandro; Villegas-Aguilar, María del Carmen; García-Villegas, Abigaíl; Cádiz-Gurrea, María de la Luz; Fernández-Ochoa, Álvaro; Fernández-Moreno, Patricia; Arráez-Román, David; Segura‐Carretero, Antonio

doi:10.3390/foods2022-12970

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…Supporting documented evidence has also shown correlations between the phenolic contents of avocado peel extract and its radical scavenging and in vitro antioxidant capacity [20,29]. In fact, relative to the pulp and seed, studies have shown that the peel possessed more phenolic content, and thus had stronger radical scavenging and antioxidant capacity [20,30,31].…”

Section: Discussionmentioning

confidence: 99%

Unravelling the Influence of Chlorogenic Acid on the Antioxidant Phytochemistry of Avocado (Persea americana Mill.) Fruit Peel

Izu,

Mfotie Njoya,

Tabakam

et al. 2024

Antioxidants

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Oxidative stress is pivotal in the pathology of many diseases. This study investigated the antioxidant phytochemistry of avocado (Persea americana Mill) peel. Different solvent extracts (dichloromethane, ethyl acetate, methanol, and water) of avocado peel were subjected to total phenol and flavonoid quantification, as well as in vitro radical scavenging and ferric reducing evaluation. The methanol extract was subjected to gradient column chromatographic fractionation. Fraction 8 (eluted with hexane:chloroform:methanol volume ratio of 3:6.5:0.5, respectively) was subjected to LC-MS analysis. It was assessed for cellular inhibition of lipid peroxidation and lipopolysaccharide (LPS)-induced ROS and NO production. The DPPH radical scavenging mechanism of chlorogenic acid was investigated using Density Functional Theory (DFT). The methanol extract and fraction 8 had the highest phenol content and radical scavenging activity. Chlorogenic acid (103.5 mg/mL) and 1-O-caffeoylquinic acid (102.3 mg/mL) were the most abundant phenolics in the fraction. Fraction 8 and chlorogenic acid dose-dependently inhibited in vitro (IC50 = 5.73 and 6.17 µg/mL) and cellular (IC50 = 15.9 and 9.34 µg/mL) FeSO4-induced lipid peroxidation, as well as LPS-induced ROS (IC50 = 39.6 and 28.2 µg/mL) and NO (IC50 = 63.5 and 107 µg/mL) production, while modulating antioxidant enzyme activity. The fraction and chlorogenic acid were not cytotoxic. DFT analysis suggest that an electron transfer, followed by proton transfer at carbons 3′OH and 4′OH positions may be the radical scavenging mechanism of chlorogenic acid. Considering this study is bioassay-guided, it is logical to conclude that chlorogenic acid strongly influences the antioxidant capacity of avocado fruit peel.

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Section: Discussionmentioning

confidence: 99%

Unravelling the Influence of Chlorogenic Acid on the Antioxidant Phytochemistry of Avocado (Persea americana Mill.) Fruit Peel

Izu,

Mfotie Njoya,

Tabakam

et al. 2024

Antioxidants

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show abstract

“…Moreover, compared with those of other authors, the range of values could have been affected by many factors, such as the solvent, temperature, chemical structure of phenolic compounds and pH, which could have affected the antioxidant mechanism and the accuracy of the activity estimation [ 7 ]. Finally, the skin is the main barrier presented by the fruit due to exogenous agents, such as sunlight, which triggers a massive generation of phenolic compounds to prevent oxidative damage [ 43 , 44 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

Olivares,

Ulloa,

Vergara

et al. 2024

Plants

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During ripening, ‘Hass’ avocado skin changes from green to purple/black. Low-temperature storage with a controlled atmosphere (CA) is the most widely used method for avocado storage; however, few studies have simulated this technology and considered the days of regular air (RA) storage prior to CA storage. Herein, the effect of delaying the storage of ‘Hass’ avocado (>30% dry matter) in a CA was examined. Long-term storage conditions (5 °C for 50 days) corresponded to (i) regular air storage (RA), (ii) CA (4 kPa O2 and 6 kPa CO2) and (iii) 10 days in RA + 40 days in a CA and (iv) 20 days in RA + 30 days in a CA. Evaluations were performed during storage and at the ready-to-eat (RTE) stage. Skin color remained unchanged during storage, but at the RTE stage, more color development was observed for fruits stored under CA conditions, as these fruits were purple/black (>50%). At the RTE stage, the anthocyanin content increased, and compared to fruit under RA, fruit under a CA contained a five-fold greater content. A 20-day delay between harvest and CA storage increased the fruit softening rate and skin color development after cold storage, reducing the effectiveness of CA as a postharvest technology for extending storage life.

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Bioactive Compounds, Composition and Potential Applications of Avocado Agro-Industrial Residues: A Review

Féliz-Jiménez,

Sanchez-Rosario

2024

Applied Sciences

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In recent years, the global production and industrialization of avocados has led to the generation of large numbers of peel, seeds, and leaf by-products with significant environmental implications. Current efforts, including the Sustainable Development Goals, aim towards the development of sustainable operations through the valorization of waste. Previous research has focused on studying the rich chemical composition of these avocado by-products. Current studies are working on the isolation of polyphenols, flavonoids, phenolic acids and other bioactive compounds found in avocado peel, seeds and leaves for applications in nutraceutical products in the food, pharmaceuticals and cosmetics industries. The inclusion of these extracts in industrial matrices often requires stabilization technologies such as encapsulation emulsions to ensure the delivery and bioactivity of these target compounds. This review will discuss the global production volumes of avocado and its by-products as well as the potential inclusion in various industries based on their chemical compositions. Additionally, this work addresses the various applications that have been previously proposed for the wastes and their extracts. This review also covers the stabilization techniques previously employed in avocado extract treatment, their applications, and the current challenges and opportunities associated with avocado by-products.

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Characterization and Biological Analysis of Avocado Seed and Peel Extracts for the Development of New Therapeutical Strategies

Cited by 3 publications

References 9 publications

Unravelling the Influence of Chlorogenic Acid on the Antioxidant Phytochemistry of Avocado (Persea americana Mill.) Fruit Peel

Unravelling the Influence of Chlorogenic Acid on the Antioxidant Phytochemistry of Avocado (Persea americana Mill.) Fruit Peel

Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

Bioactive Compounds, Composition and Potential Applications of Avocado Agro-Industrial Residues: A Review

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