Investigation of bioactive compounds from various avocado varieties (Persea americana Miller)

Abstract

Avocado (Persea Americana Miller), is a fruit with significant nutritional quality, such as high levels of fatty acids, fibers, proteins, antioxidant compounds, vitamin E, β-carotene and minerals, particularly iron (Daiuto et al., 2014). Antioxidants are compounds that are able to inhibit and/or reduce the effects of free radicals. They can be described as the compounds that protect cells against harmful effects of oxygenated and nitrogenous free radicals from oxidative processes (Soares et al., 2005). Antioxidant compounds, such as vitamin E and C, carotenoids, and phenolic compounds, can be found in avocado pulp (Ali et al., 2008). Avocado pulp can also provide an oil with great characteristics, rich in oleic acid (omega-9) and high levels of sterols. These substances together are able to positively influence the metabolic control of cholesterol, and prevent cardiovascular diseases (La Rosa et al., 2010). On 2016, Brazil obtained production of 195,492 tons (Food and Agriculture Drganization of the United Nations, 2018).

Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films

“…Antioxidant activity of EECC was investigated by three well-known methods, i. e., DPPH, ABTS and FRAP, following the methodology described by Mardigan et al (2019).…”

Simultaneous LC/MS Analysis of Carotenoids and Fat-Soluble Vitamins in Costa Rican Avocados (Persea americana Mill.)

“…We obtained an accurate, sensitive, robust, and highly specific multi-analyte method that was successfully applied to avocadoes, a fruit of high economic value, of dietary interest, and a staple of Latin-American cuisine. The use of separation based entirely on organic solvents and the C 30 column retention capability rendered a versatile method that can facilitate the incorporation of other pigments that have been reported present in avocado fruit (e.g., neoxanthin, trollichrome, chrysanthemaxanthin) [14,21] to further extend its chemical characterization. Saponification was paramount in the recovery of fat-soluble compounds.…”

“…We found in avocado both non-provitamin A (lutein and zeaxanthin) and provitamin A (β-carotene and β-cryptoxanthin) carotenoids [57] (Table 6). All carotenoids encountered have been previously identified for the fruit (see, for example, [11,20,21,23,28,29]). Our data indicated that, overall, all three varieties of avocado exhibited concentrations, of carotenoids and vitamins, in line (except for provitamin A carotenoids which levels were considerably higher for Costa Rican avocadoes) with those reported elsewhere [28].…”

“…Previously, another report analyzed carotenoid content in avocado using spectrophotometry [20]. A later report has used a similar approach to measure total carotenoid content [21]. On another hand, a research group has analyzed avocado pigments in oil [22] and tissue [22,23] using HPLC coupled with a photodiode array detector using a triphasic organic solvent gradient.…”

“…Lastly, very little information has been gathered regarding varieties of Costa Rican avocados, proximate analysis, mineral content, and some vitamins have been explored [30]. Some papers have also focused on standing out differences between avocado varieties [21,28], including varieties of Guatemalan race (e.g., Hass [11] and Nabal [20]), as avocadoes originated from New Zealand [22], California [28], and Mexico [29] and those commercially available from Israel [20] and Japan [23].…”