Prediction of the Physicochemical and Nutraceutical Characteristics of ‘Hass’ Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State

Sánchez-Quezada, Vanessa; Campos-Vega, Rocío; Loarca-Piña, Guadalupe

doi:10.1007/s11130-021-00900-z

Cited by 16 publications

(6 citation statements)

References 28 publications

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“…In turn, ripeness regulates phytochemical composition of the fruit and its by-products, along with conditions of growth and variety of avocado [ 41 ]. Therefore, as the ripeness increases, phenolic content and antioxidant capacity in seed seems to also increase, thus being also related with the fruit colour [ 42 ]. Moreover, the colour and texture of avocado peel changes in types and amounts of phenolics, e.g., all structures formed by (epi)catechin units decrease their levels at early maturation [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Biological Evaluation of Avocado Residues as a Potential Source of Bioactive Compounds

et al. 2022

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Avocado seed and peel are the main by-products from avocado industrialisation, and account for nearly 30% of fruit weight. Although they are usually discarded, their high phenolic content has been deeply associated with several nutritional and functional benefits. Thus, for a comprehensive analytical evaluation of both semi-industrial extracts, various steps have been developed: tentative characterisation and quantification of the phenolic composition using HPLC-ESI-qTOF-MS, determination of TPC and antioxidant activity by Folin–Ciocalteu, FRAP, TEAC and ORAC methods, evaluation of scavenging capacity against different ROS and measurement of the enzymatic inhibitory potential against potentially harmful enzymes. Finally, their bioactive potential was tested in a human platelet model where antiaggregatory activity was measured. Hence, 48 different compounds were identified, where flavonoids and procyanidins were the most representative groups. The higher TPC was found in avocado peel extract (190 ± 3 mg/g), which showed more antioxidant power and more capacity to decrease ROS generation than seed extract (60 ± 2 mg/g). In addition, both extracts showed enzymatic inhibition, especially against hyaluronidase, xanthine oxidase and acetylcholinesterase. Lastly, avocado peel was proven to inhibit platelet aggregation with significant results at 1, 0.75 and 0.5 mg/mL, where the extract showed reducing effects on agonists’ expression such as p-selectin or GPIIb/IIIa complex. These results demonstrate that both semi-industrial extracts—above all, avocado peel—have an interesting potential to be exploited as a natural by-product with antioxidant properties with multiple applications for the prevention of different pathologies.

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Section: Resultsmentioning

confidence: 99%

Biological Evaluation of Avocado Residues as a Potential Source of Bioactive Compounds

et al. 2022

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“…After being harvested, the fruits were left to ripen at a temperature of 20 ± 5 • C, and the progress of ripening was assessed by the change in epicarp color; therefore, the shade angle indicator was used, as described by Sánchez-Quezada et al [34].…”

Section: Production Of Avocado Waste Powder (Awp) and Commercial Semo...mentioning

confidence: 99%

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

Viola,

Buzzanca,

Tinebra

et al. 2023

Foods

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In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products’ color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408–2.656 mg GAE/g, and the antiradical activity was in the range of 35.75–38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.

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“…Avocados are recommended in the daily diet because of their health-promoting, therapeutic characteristics and as a nutraceutical (16). Hass avocado for example, studies have explored the benefits of the nutrient content of hass avocado in reducing obesity and adiposity (17), cardiovascular risk (18) and, cardiometabolic and cholesterol levels (19), and gastrointestinal and gut health (17,20).…”

Section: Abstract: Avocado; Fiber; Obesity; Fatty Acidmentioning

confidence: 99%

Underrated fruit: Round green avocado's hidden nutrients against obesity and comorbidities

Prabowo,

Mirwati,

Rahardjo

2023

IJND

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ABSTRAK Latar Belakang: Alpukat merupakan tanaman buah bernilai gizi tinggi yang tersedia secara luas, terjangkau, dan melimpah, khususnya di Jawa Tengah. Round green adalah varietas alpukat terbesar di Indonesia. Sebagai sumber makanan alami, alpukat kurang dihargai dan kurang populer dibandingkan buah-buahan lainnya, sedangkan kandungan nutrisi kompleks yang tersembunyi kurang dipelajari. Penelitian ini dilakukan karena banyaknya kandungan nutrisi alpukat dan kecenderungannya untuk obesitas.Tujuan: Tujuan dari penelitian ini adalah untuk menyembunyikan kandungan nutrisi yang tersembunyi dari alpukat hijau bulat dan kemampuannya melawan penyakit penyertanya.Metode: Penelitian ini merupakan penelitian observasional deskriptif. Varietas alpukat yang dipilih berwarna hijau bulat. Analisis proksimat dilakukan mengikuti AOAC, dan kandungan asam lemak diukur menggunakan kromatografi gas dengan detektor ionisasi nyala (GC-FID) . Hasil: Hasil penelitian menunjukkan bahwa analisis proksimat buah alpukat hijau bulat adalah kadar air (87,66-87,71%), abu (0,65-0,71%), lemak (5,88%), protein (1, 62-1,73%), karbohidrat (4,03-4,13%). , jumlah serat makanan (5,47-5,63%), lemak jenuh dan tak jenuh masing-masing (3,02 dan 96,98%) /100 g. Nutrisi tersembunyi utama dari alpukat hijau bulat adalah serat makanan yang tidak larut dan asam lemak tak jenuh, terutama α-linolenat. Menurut literatur, keduanya berpotensi melawan obesitas dan penyakit penyertanya.Kesimpulan: Studi kami menunjukkan komponen nutrisi tersembunyi yang paling penting dari alpukat hijau bulat adalah makanan dan lemak tak jenuh. Keduanya memiliki kemampuan untuk mengurangi obesitas sekaligus menghindari dan memperbaiki penyakit penyertanya.

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Prediction of the Physicochemical and Nutraceutical Characteristics of ‘Hass’ Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State

Cited by 16 publications

References 28 publications

Biological Evaluation of Avocado Residues as a Potential Source of Bioactive Compounds

Biological Evaluation of Avocado Residues as a Potential Source of Bioactive Compounds

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

Underrated fruit: Round green avocado's hidden nutrients against obesity and comorbidities

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