Chemical Profile and Safety Assessment of a Food-Grade Acetogenin-Enriched Antimicrobial Extract from Avocado Seed

Abstract

Acetogenins are bioactive fatty acid derivatives found in avocado tissues. Their efficacy as antimicrobials has been documented and initiated interest to use them as replacements of synthetic food additives. The present work focused on evaluation of multiple analytical methodologies for detection and quantification of organic solids present in a food-grade acetogenin-enriched extract (Avosafe®), and on its safety evaluations using bacterial reverse mutation (AMES) tests and acute oral toxicity to rat assays. Results confirmed chemical structures of two acetogenins as present in Avosafe® (AcO-avocadyne-(0) and AcO-avocadiene B-(3)), and together with seven other previously known compounds, quantified 94.74 ± 5.77% w/w of its solids as acetogenins. Safety evaluations indicated that Avosafe® was non-mutagenic and had an acute median lethal oral dose (LD50) to rats higher than the maximum concentration tested (>2000 mg·kg−1), with no signs of macroscopic abnormalities in organs. Mean body weight and hematological and biochemical parameters were normal after 14 days of a single oral dose of 2000 mg·kg−1. The results advance scientific information on the safety of avocado seed acetogenins and also generate new knowledge on profiles and concentrations of individual acetogenins found in avocado tissues (seed, pulp, and leaves) and in Avosafe®.

Mitigation of streptozotocin‐induced alterations by natural agents via upregulation of PDX1 and Ins1 genes in male rats

“…The fatty acid content of avocado was assessed by gas chromatography‐flame ionization detector method according to Cicero et al (2018). Identification of acetogenins in the avocado ethanolic extract was performed by thin layer chromatography‐mass spectrometric analysis (TLC‐MS) as recommended by Rodríguez‐Sánchez et al (2019). High‐performance liquid chromatography (HPLC) was used for the estimation of vitamin E and beta‐carotene levels in the avocado ethanolic extract according to Lu et al (2009) with modifications.…”

The Enigmatic Aliphatic Acetogenins and Their Correlations With Lipids During Seed Germination and Leaf Development of Avocado (Persea americana Mill.)

“…Lauraceous acetogenins were first reported more than 40 years ago in avocado leaves ( Chang et al, 1975 ), and these odd-chain lipids have been detected in whole seed, mesocarp, peel ( Rodríguez-López et al, 2015 , 2017 ), and grown leaves ( Rodríguez-Sánchez et al, 2019 ). In this study, we also report the continuous presence of acetogenins in germinating embryos and developing leaves.…”

“…A standardized avocado seed extract Avosafe ® , 94.74% free AcO-acetogenins ( Rodríguez-Sánchez et al, 2019 ) was fractionated through the previously described scheme to determine in which fraction the native free acetogenins eluted ( Supplementary Table 1 ). Further derivatization (described below) of each fraction allowed us to hypothesize which lipid class, and the resulting fatty acid methyl ethers (FAMEs), or acetogenin methyl ethers (AcOMEs) were potentially bound ( Supplementary Figure 2 ).…”

“…Recently, we characterized the acetogenin profile in avocado leaves, which can produce the most characterized acetogenins, but conversely to seeds, they accumulate mostly AcO-persin ( Rodríguez-Sánchez et al, 2019 ). Similar to acetogenins from seeds, various biological activities have been associated with avocado leaves extracts, including anticonvulsant, antihypertensive, and antioxidant properties ( Ojewole and Amabeoku, 2006 ; Irawati, 2015 ; Polat Kose et al, 2020 ).…”

Bio-Guided Isolation of Acetogenins from Annona cherimola Deciduous Leaves: Production of Nanocarriers to Boost the Bioavailability Properties

“…For example, leaves preparations have been used to treat digestive and respiratory disorders and the fruit has been employed for the treatment of stomach-ache and pancreatic ulcers [ 9 ]. Other applications of acetogenins in food field are the employment of the cherimoya fruit pulp and avocado seed extract as preservative, due to their antioxidant capacity [ 10 , 11 ]. At least 20 ACGs from this species have been isolated from seeds, stems and roots [ 2 ].…”