Open AccessExploration of avocado by-products as natural sources of bioactive compounds
Author(s) -
Maria Augusta Tremocoldi,
Pedro Luiz Rosalen,
Marcelo Franchin,
Adna Prado Massarioli,
Carina Denny,
Érica Regina Daiuto,
Jonas Augusto Rizzato Paschoal,
Priscilla Siqueira Melo,
Severino Matias de Alencar
Publication year - 2018
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0192577
Subject(s) - abts , chemistry , antioxidant , dpph , catechin , food science , proanthocyanidin , high performance liquid chromatography , polyphenol , biochemistry , organic chemistry
This study aimed to evaluate the antioxidant, anti-inflammatory, and cytotoxic properties and phenolic composition of peel and seed of avocado varieties Hass and Fuerte using green solvents. Ethanol soluble compounds were identified in peel and seed of both varieties using HPLC-MS/MS and quantified using HPLC-DAD. Agro-industrial by-products of both varieties exhibited high radical scavenging activity against synthetic free radicals (DPPH and ABTS) and reactive oxygen species (peroxyl, superoxide, and hypochlorous acid) and high ability to reduce Fe 3+ to Fe 2+ . The main compounds with significant contribution to the antioxidant activity determined by online HPLC-ABTS ●+ analyses were procyanidin B 2 and epicatechin in the peel and trans-5- O- caffeoyl-D-quinic acid, procyanidin B 1 , catechin, and epicatechin in the seed. Peel of Fuerte significantly suppressed TNF-α and nitric oxide (NO) release (459.3 pg/mL and 8.5 μM, respectively), possibly because of the high phenolic content and antioxidant activity detected. Avocado agro-industrial by-products can be used for food and pharmaceutical purposes due to their antioxidant and anti-inflammatory properties.