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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.
J Agric Food Chem. 2011 May 25; 59(10):5625-35.JA

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.

Authors+Show Affiliations

Faculty of Veterinary, Autonomous University of Nayarit, Tepic, Mexico.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21480593

Citation

Rodríguez-Carpena, Javier-Germán, et al. "Avocado (Persea Americana Mill.) Phenolics, in Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties." Journal of Agricultural and Food Chemistry, vol. 59, no. 10, 2011, pp. 5625-35.
Rodríguez-Carpena JG, Morcuende D, Andrade MJ, et al. Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. J Agric Food Chem. 2011;59(10):5625-35.
Rodríguez-Carpena, J. G., Morcuende, D., Andrade, M. J., Kylli, P., & Estévez, M. (2011). Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. Journal of Agricultural and Food Chemistry, 59(10), 5625-35. https://doi.org/10.1021/jf1048832
Rodríguez-Carpena JG, et al. Avocado (Persea Americana Mill.) Phenolics, in Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties. J Agric Food Chem. 2011 May 25;59(10):5625-35. PubMed PMID: 21480593.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. AU - Rodríguez-Carpena,Javier-Germán, AU - Morcuende,David, AU - Andrade,María-Jesús, AU - Kylli,Petri, AU - Estévez,Mario, Y1 - 2011/04/21/ PY - 2011/4/13/entrez PY - 2011/4/13/pubmed PY - 2011/9/29/medline SP - 5625 EP - 35 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 59 IS - 10 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21480593/Avocado__Persea_americana_Mill___phenolics_in_vitro_antioxidant_and_antimicrobial_activities_and_inhibition_of_lipid_and_protein_oxidation_in_porcine_patties_ L2 - https://dx.doi.org/10.1021/jf1048832 DB - PRIME DP - Unbound Medicine ER -