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Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. | LitMetric

AI Article Synopsis

  • Study 1 focused on analyzing different extracts from avocado varieties 'Hass' and 'Fuerte' (peel, pulp, seed) for their phenolic content and antioxidant activities, finding that peels and seeds had higher amounts of beneficial compounds than pulp.
  • The phenolic composition varied based on the type of extract and avocado variety, with seeds and peels especially rich in catechins and procyanidins, while the pulp contained more hydroxybenzoic acids.
  • In Study 2, the researchers tested avocado peel and seed extracts as natural preservatives in meat patties, showing they effectively protected meat lipids and proteins from oxidation, with varying effectiveness depending on the avocado variety used.

Article Abstract

The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' and 'Fuerte', for their phenolic composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety.

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Source
http://dx.doi.org/10.1021/jf1048832DOI Listing

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