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Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties.
J Agric Food Chem. 2012 May 09; 60(18):4613-9.JA

Abstract

Avocado processing by the food and cosmetic industries yields a considerable amount of phenolic-rich byproduct such as peels and seeds. Utilization of these byproducts would be favorable from an economic point of view. Methanolic (80%) extracts obtained from lyophilized ground peels and seeds of avocado (Persea americana Mill.) of the Hass and Shepard varieties were characterized for their phenolic compound profiles using the HPLC-PAD technique. The structures of the identified compounds were subsequently unambiguously confirmed by ESI-MS. Compositional analysis revealed that the extracts contained four polyphenolic classes: flavanol monomers, proanthocyanidins, hydroxycinnamic acids, and flavonol glycosides. The presence of 3-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and procyanidin A trimers was identified in seeds of both varieties. Intervarietal differences were apparent in the phenolic compound profiles of peels. Peels of the Shepard variety were devoid of (+)-catechin and procyanidin dimers, which were present in the peels of the Hass variety. Peels of both varieties contained 5-O-caffeoylquinic acid and quercetin derivatives. The differences in the phenolic profiles between varietals were also apparent in the different antioxidant activity of the extracts. The peel extracts had a higher total phenolic compound content and antioxidant activity when compared to the seed extracts. The highest TEAC and ORAC values were apparent in peels of the Haas variety in which they amounted to 0.16 and 0.47 mmol Trolox/g DW, respectively. No significant (p > 0.05) differences were apparent between the TEAC values of seeds of the two varieties but the ORAC values differed significantly (p < 0.05). Overall these findings indicate that both the seeds and peel of avocado can be utilized as a functional food ingredient or as an antioxidant additive.

Authors+Show Affiliations

Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland. a.kosinska@pan.olsztyn.plNo affiliation info availableNo 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

22494370

Citation

Kosińska, Agnieszka, et al. "Phenolic Compound Profiles and Antioxidant Capacity of Persea Americana Mill. Peels and Seeds of Two Varieties." Journal of Agricultural and Food Chemistry, vol. 60, no. 18, 2012, pp. 4613-9.
Kosińska A, Karamać M, Estrella I, et al. Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. J Agric Food Chem. 2012;60(18):4613-9.
Kosińska, A., Karamać, M., Estrella, I., Hernández, T., Bartolomé, B., & Dykes, G. A. (2012). Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. Journal of Agricultural and Food Chemistry, 60(18), 4613-9. https://doi.org/10.1021/jf300090p
Kosińska A, et al. Phenolic Compound Profiles and Antioxidant Capacity of Persea Americana Mill. Peels and Seeds of Two Varieties. J Agric Food Chem. 2012 May 9;60(18):4613-9. PubMed PMID: 22494370.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. AU - Kosińska,Agnieszka, AU - Karamać,Magdalena, AU - Estrella,Isabel, AU - Hernández,Teresa, AU - Bartolomé,Begoña, AU - Dykes,Gary A, Y1 - 2012/04/24/ PY - 2012/4/13/entrez PY - 2012/4/13/pubmed PY - 2012/9/11/medline SP - 4613 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 60 IS - 18 N2 - Avocado processing by the food and cosmetic industries yields a considerable amount of phenolic-rich byproduct such as peels and seeds. Utilization of these byproducts would be favorable from an economic point of view. Methanolic (80%) extracts obtained from lyophilized ground peels and seeds of avocado (Persea americana Mill.) of the Hass and Shepard varieties were characterized for their phenolic compound profiles using the HPLC-PAD technique. The structures of the identified compounds were subsequently unambiguously confirmed by ESI-MS. Compositional analysis revealed that the extracts contained four polyphenolic classes: flavanol monomers, proanthocyanidins, hydroxycinnamic acids, and flavonol glycosides. The presence of 3-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and procyanidin A trimers was identified in seeds of both varieties. Intervarietal differences were apparent in the phenolic compound profiles of peels. Peels of the Shepard variety were devoid of (+)-catechin and procyanidin dimers, which were present in the peels of the Hass variety. Peels of both varieties contained 5-O-caffeoylquinic acid and quercetin derivatives. The differences in the phenolic profiles between varietals were also apparent in the different antioxidant activity of the extracts. The peel extracts had a higher total phenolic compound content and antioxidant activity when compared to the seed extracts. The highest TEAC and ORAC values were apparent in peels of the Haas variety in which they amounted to 0.16 and 0.47 mmol Trolox/g DW, respectively. No significant (p > 0.05) differences were apparent between the TEAC values of seeds of the two varieties but the ORAC values differed significantly (p < 0.05). Overall these findings indicate that both the seeds and peel of avocado can be utilized as a functional food ingredient or as an antioxidant additive. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22494370/Phenolic_compound_profiles_and_antioxidant_capacity_of_Persea_americana_Mill__peels_and_seeds_of_two_varieties_ L2 - https://dx.doi.org/10.1021/jf300090p DB - PRIME DP - Unbound Medicine ER -