Fractionation and Hydrolyzation of Avocado Peel Extract: Improvement of Antibacterial Activity (original) (raw)
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Plants
The aim of this research was to identify and quantify biologically active compounds from avocado (Persea americana L.) seeds (AS) utilizing different techniques with the use of ultrasound (US), ethanol (EtOH), and supercritical carbon dioxide (scCO2) for possible applications in (bio)medicine, pharmaceutical, cosmetic, or other relevant industries. Initially, a study of the process efficiency (η) was carried out, which revealed yields in the range of 2.96–12.11 wt%. The sample obtained using scCO2 was found to be the richest in total phenols (TPC) and total proteins (PC), while the sample obtained with the use of EtOH resulted in the highest content of proanthocyanidins (PAC). Phytochemical screening of AS samples, quantified by the HPLC method, indicated the presence of 14 specific phenolic compounds. In addition, the activity of the selected enzymes (cellulase, lipase, peroxidase, polyphenol oxidase, protease, transglutaminase, and superoxide dismutase) was quantified for the firs...
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NaNO2 is used in meat products to inhibit pathogenic microorganisms; its use is limited, and it forms carcinogenic N-nitroso compounds. There is currently a great demand for natural products. The Hass avocado seed extract produces an antimicrobial reaction against bacteria such as Staphylococcus aureus. After the seed of the Hass avocado (AS) had been dehydrated at 50°C for 10 hours, we undertook a quality and analysis of the moisture and microbiological test. The extract was obtained in hot water and in solvents to perform an antimicrobial sensitivity test, which is an inhibition halo test using the strain Staphylococcus aureus as microorganisms. A minimum capacity inhibition test was also carried out. The concentration of the extract by solvents was 7 mg/mL, and it presented an inhibition halo of 1.8mm.The combination of AS and nitrites caused oxidation and darkening in the halos. The compounds that were extracted from the Hass avocado seeds with the methods used are not effective...
Brazilian Journal of Food Technology
The antioxidant and antibacterial activity and toxicity of natural products can change according to plant variety, as well as the part of the plant which is analyzed. In this study, peel, pulp and seed of four avocado varieties (Quintal, Fortuna, Margarida, and Hass) were analyzed for antioxidant and antibacterial properties and toxicity. There are few studies in the literature comparing these three first varieties. Antioxidant capacity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS [2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid)], and FRAP (Ferric Reducing Ability Power) methods, along with the content of phenolic compounds and flavonoids. Principal component analysis was applied for antioxidant tests. Antibacterial activity against food pathogens was assessed by the minimum inhibitory concentration and minimum bactericidal concentration tests. Toxicity was evaluated against Artemia salina and also by hemolytic activity. The ethanolic extract of Qui...
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The byproducts (seeds and peels) of an avocado cultivated in the south of Colombia were extracted with aqueous acetone and their antioxidant properties were measured with ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays, and total polyphenol content was determined by Folin–Ciocalteu method. A bioguided fractionation was performed, first by SPE (solid phase extraction) on Amberlite XAD-7, and then by size exclusion chromatography on Sephadex LH-20. The polyphenolic-rich extracts and their fractions were analyzed by ultra-performance liquid chromatography–electrospray ionization–mass spectrometry (UPLC-ESI-MS/MS), finding the presence of organic acids, hydroxycinnamic acids, catechins, free and glycosylated flavonoids, and dimeric and trimeric procyanidins. Catechin, epicatechin, six quercetin derivatives, four dimeric procyanidins (three type B and one type A), and three trimeric procyanidins (two type B and one type A) wer...
International Journal of Food Properties, 2013
The use of fruit and vegetable by-products as natural food additives has recently been suggested, due to their richness in polyphenols. The aim of this research study was to determine polyphenolic content and the antioxidative and antimicrobial activities of thirteen fruit and vegetable by-product extracts obtained with three solvent mixtures. The Folin-Ciocalteu method was employed to calculate the total phenolic content (TPC) while antioxidant capacity (AC) was assessed with DPPH˙ and ABTS˙+. The highest TPC and AC values were obtained for the acetonic extracts. Pomegranate peels and hazelnut skins showed the highest values of TPC (212.3 and 166.3 mg GAE/g dw respectively) and AC (95.7 and 92.9 of inhibition percentage respectively for DPPH˙ assay). The antimicrobial activity against twelve foodborne pathogens and spoilage microorganisms was evaluated. Pomegranate and apple peels showed the highest inhibition of Staphylococcus aureus and Pseudomonas fluorescens. The results obtained demonstrated that by-products could be used as natural food additives with beneficial health properties.
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Industrially the avocado pulp is exploited principally as oil and paste, generating a huge quantity of peel and seed as by-products. Avocado peel is a promising inexpensive candidate for recovery phenolic compounds. The aim of this work was to identify the bioactive compounds present in an extract of avocado peel obtained by a green extraction technique. Accelerated solvent extraction was performed using water and ethanol as extraction solvents. Liquid chromatography coupled to ultra-high-definition accurate-mass spectrometry was used in order to identify the bioactive compounds. A total of sixty-one compounds belonging to eleven families were identified. Procyanidins, flavonols, hydroxybenzoic and hydroxycinnamic acids were the most common compounds. A sum of thirty-five compounds has been identified here for the first time in avocado peel. These results confirm the potential of avocado peel as a source of bioactive ingredients for its use in the food, cosmetic or pharmaceutical sector.
Food Science and Technology
Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96 µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries.
Food Chemistry, 2019
This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2-83.6 h) and antioxidant capacity (4.07-5.26 mmol TE/kg), and high amounts (mg/100 g) of α-tocopherol (11.6-21.0), β-carotene (0.49-0.65) and chlorophyll (44.3-54.0), and unsaponifiable matter (2.48-2.99 g/100 g). Pulp drying process and avocado (un-)peeling were the major contributors to the induction period (R 2 = 0.61; p= 0.0139) and antioxidant capacity (R 2 = 0.62; p= 0.011), and the oils from microwave dried unpeeled pulp were those that presented the best performance. The phenolic composition of these oils improved with ripening and keeping the peel during the pressing process.
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The present study aimed to assess the antimicrobial properties of encapsulated lyophilized powdered extracts of pomegranate peels (PP), avocado peels (AP) and avocado seeds (AS) in vitro and in vivo. Minimum Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) methods, optical density measurement, and well diffusion assay were used to determine antimicrobial activity against food borne bacteria (Gram− Escherichia coli, Salmonella typhimurium, Campylobacter jejuni, Pseudomonas putida), (Gram+ Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Lactobacillus plantarum), and fungi (Penicillium expansum and Aspergillus niger) based on a mixture design model. Additionally, the most effective powder was studied in vivo in yogurt, cream cheese, and minced meat burger. The samples that contained high polyphenol content also exhibited higher antioxidant, antimicrobial, and antifungal activity. From the results of the well diffusion, the MIC/MBC, and the cell optical density assays, the antimicrobial activity of the extracts was found to be correlated to the total phenolic content (TPC) of the samples and the type of the microorganism. The pomegranate peels extract presented the higher TPC and antioxidant activity and constitute the highest percentage in the most active antimicrobial mixture. The powders that were tested in vitro showed microbial type-dependent effects in each food model. The results presented here can be further studied in the large-scale industrial production of natural food preservatives.