The polyphenolic composition of 62 wild and weedy Mexican bean collections from diverse origins, grouped by their seed coat color, was assessed. According to spectrophotometric analysis, the range of total phenols, condensed tannins, and total anthocyanins presented wide differences. Furthermore, the phenolic acid, flavonoid, and anthocyanin profiles were analyzed using HPLC. Ferulic was the main phenolic acid. Kaempferol and quercetin were the main flavonoids, and the isoflavones daidzein and coumestrol were found in only low levels in few collections. Delphinidin was the main anthocyanidin found, followed by petunidin, cyanidin, malvidin, pelargonidin, and peonidin. The wide variation observed in polyphenolic contents was more related to their genotype than to the color factor. These results show that some wild and weedy beans are good sources of phenolic compounds for use in breeding programs focused on nutrition and health.

The phenolic content and antioxidant and antimutagenic activities from the peel and seeds of different tomato types (grape, cherry, bola and saladette type), and simulated tomato industrial byproducts, were studied. Methanolic extracts were used to quantify total phenolic content, groups of phenolic compounds, antioxidant activities, and the profile of phenolic compounds (by HPLC-DAD). Antimutagenic activity was determined by Salmonella typhimurium assay. The total phenolic content and antioxidant activity of tomato and tomato byproducts were comparable or superior to those previously reported for whole fruit and tomato pomace. Phenolic compounds with important biological activities, such as caffeic acid, ferulic acid, chlorogenic acids, quercetin-3-β-O-glycoside, and quercetin, were quantified. Differences in all phenolic determinations due to tomato type and part of the fruit analyzed were observed, peel from grape type showing the best results. Positive antimutagenic results were observed in all samples. All evaluated materials could be used as a source of potential nutraceutical compounds.

Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.

The aim of this study was to isolate, identify and quantify soluble free phenolics, conjugated acid-hydrolysable phenolics (AHP) and alkaline-hydrolysable phenolics, and bound phenolics (BP) fractions from two tomato varieties (saladette and grape) and an industrial tomato by-product, as well as, to determine their antioxidant capacity. Phenolic composition was determined using Folin-Ciocalteu's method and HPLC-DAD. AHP were predominant in grape and saladette tomato extracts (91.47 ± 17.28 mg gallic acid equivalents (GAE) per g dry extract (DE) and 57.41 ± 8.80 mg GAE per g DE, respectively), while BP form was predominant in tomato by-product (51.30 ± 10.91 GAE per g DE). AHP extract of grape tomato presented the highest antioxidant capacity by DPPH assay (252.35 ± 42.55 μmol trolox equiv (TE) per g DE). In the case of ORAC assay, AHP fractions from both grape (1005.19 ± 138.52 μmol TE per g DE) and saladette tomatoes (804.16 ± 131.45 μmol TE per g DE), and BP fraction from by-product (852.40 ± 71.46 μmol TE per g DE) showed the highest ORAC values. Caffeic acid was the most abundant phenolic acid and it was found mainly in its conjugated forms. Naringenin was the most abundant flavonoid and it was mainly detected in bound form. Our analysis allowed a better characterization of phenolic compounds in whole tomato and by-product, remarking the importance of the fractionation. The valorization of the industrial tomato by-product, through the use of its different fractions of phenolic antioxidant compounds, could generate additional income to the tomato industry and reduce the waste disposal problem.

Mexico is a major avocado producer and exporter, mainly the Hass variety, while the Mexican creole genotypes remain unexplored. We investigated the physicochemical characteristics, phenolics, and bioactivity of oils from six different Mexican avocado genotypes to increase their consumption and utilization. Oil content varied significantly among Mexican genotypes and increased linearly with dry matter content. Oils from Mexican creole genotypes varied significantly in UV absorbance and generally exhibited low secondary oxidation. Avocado oil displayed two intense fluorescence peaks at 675 and 720 nm (chlorophyll concentration) and two broad bands centered at 465 and 510 nm (oxidation products). The antioxidant activity of avocado oils was independent of total phenolic content and influenced the anti‐inflammatory (COX) activity and selectivity. Three thermal structural transitions occurred in avocado oils between −30 and 20°C. Thermal oxidation by differential scanning calorimetry (DSC) revealed that avocado oils from Mexican genotypes exhibited higher thermal stability than those of Hass. Multivariate data analysis performed on 18 oil characteristics using principal component and cluster analysis demonstrates that fluorescence emission was the major factor segregating Mexican avocado genotypes. Mexican creole avocado is an important beneficial resource for the diversity of its oil quality compared to Hass variety. Practical applications: Mexican creole avocado oil exhibited superior distinctive physicochemical characteristics than Hass avocado variety. The fluorescence emission can be considered as the predictive attribute to characterize and identify the oil quality and distinguish creole avocado genotypes. Avocado oil from creole genotypes could be an important option to add value to these crop resources, ignored by their delicate post‐harvest management. Cold press avocado oil from creole genotypes provides a distinctive regional origin denomination of gourmet oil, enabling to break its confines by post‐harvest management, simultaneously conserving the huge genetic diversity of this valuable crop. Mexican creole avocado oils exhibit superior physicochemical characteristics than Hass. Fluorescence emission effectively segregates avocado oil quality by genotypes.