Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars

Abstract

Avocado (Persea americana Mill.) fruit and oil are traditionally used for their antioxidant, anti-inflammatory and anti-aging properties. We investigated chemical variability between two avocado cultivars (Duke and Fuerte) in relation to their antioxidant and anti-inflammatory activities. Duke cultivar showed higher β-carotene and α-tocopherol content but significantly lower lipid content (36% dry weight) compared to Fuerte (52% dry weight). The ethanolic extract of Duke cultivar showed good antioxidant properties in 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay with IC 50 at 27.21 μg/ml, while that of Fuerte showed weak activity. Meanwhile, in rat paw edema anti-inflammatory model, Duke oil (15 mg/kg) was slightly more effective in reducing inflammation by 41.12% after 1 h compared to Fuerte oil (15 mg/kg). However, after 4 h, both oils showed comparable inhibition of edema by 35.39% and 34.14% (15 mg/kg). The study underscores that variability in chemical composition of different avocado cultivars could affect biological activities attributed to the fruit and its oil.

Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA

“…Avocado is rich in nutrients, containing a variety of vitamins, tocopherols, and trace metal elements such as calcium, magnesium, and zinc, and the oil in the avocado pulp mainly consists of various monounsaturated fatty acids and polyunsaturated fatty acids, of which oleic acid accounts for 34% to 81%, 7.2–38.9% for palmitic acid, 6–26.6% for linoleic acid, 2.1–5.8% for linolenic acid, etc. [ 1 , 2 , 3 ]. Avocado oil has been applied to the development of products that aid in lowering blood pressure, are anti-inflammatory, and promote wound healing, with promising applications [ 4 ].…”

“…The functionality of avocado oil was closely related to its nutritional composition, while the nutritional quality of avocado oil was influenced by factors such as fruit variety [ 3 , 13 ], extraction method [ 14 ], and fruit storage method [ 15 ]. Lozano et al [ 13 ] confirmed that total sterols were higher in immature fruits (1.1–6.2%) than in mature fruits (0.8–2.0%) in four avocado varieties, “Zutano”, “Bacon”, “Fuerte”, and “Lula”.…”