Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity
At present in Peru, a substantial quantity of avocado by-products (peel and seed) is produced due to avocado processing. It is essential to revalue these products. The meticulous selection of parameters in solid–liquid extraction through maceration, which is the industrial preference, is crucial to...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-11-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1255941/full |
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| author | Fernando García-Ramón Miguel Malnati-Ramos Jesaya Rios-Mendoza Jesaya Rios-Mendoza Jorge Vivar-Méndez Lilia María Nieva-Villegas Heber Peleg Cornelio-Santiago Alejandrina Sotelo-Méndez |
| author_facet | Fernando García-Ramón Miguel Malnati-Ramos Jesaya Rios-Mendoza Jesaya Rios-Mendoza Jorge Vivar-Méndez Lilia María Nieva-Villegas Heber Peleg Cornelio-Santiago Alejandrina Sotelo-Méndez |
| author_sort | Fernando García-Ramón |
| collection | DOAJ |
| description | At present in Peru, a substantial quantity of avocado by-products (peel and seed) is produced due to avocado processing. It is essential to revalue these products. The meticulous selection of parameters in solid–liquid extraction through maceration, which is the industrial preference, is crucial to obtain a greater recovery of phenolic compounds from avocado Hass peels. Therefore, the aim of this study was to assess the impact of process variables (ethanol concentration, temperature and solvent:feed (S/F) ratio) on the global yield of extraction (GY), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (DPPH) of avocado Hass peel extract at two different stages of maturity. Furthermore, the quantification of phenolic compounds was using High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and antioxidant capacity using ABTS and FRAP assays were determined in higher yielding extracts. The dry matter content (dm) was determined in the pulp of unripe avocados (UA, 22.57% dm) and ripe avocados (RA, 27.30% dm). The results showed that, for all treatments, ethanol concentration, temperature, S/F ratio had a significant influence (p < 0.05) on GY, TPC, TFC and antioxidant capacity, and the UA peel extracts obtained with 40% ethanol, 49.3°C, S/F ratio (14.3 mL/g) and 60 min showed the highest values of TPC (44.24 mg GAE/g peel dw), TFC (786.08 mg QE/g peel dw) and antioxidant capacity against DPPH (564.82 μmTE/g peel dw), ABTS (804.40 μmTE/g peel dw) and FRAP (1006.21 μmTE/g peel dw). Meanwhile, for the HPLC-DAD analysis, vanillic acid and 4-hydroxyphenylacetic acid are the main phenolic compounds present in avocado peel extracts. The results of this research indicate that avocado peels are a source of natural phenolic components, with potential application in the food industry as a viable alternative to synthetic antioxidants, thus reducing their use. |
| first_indexed | 2024-03-11T10:13:25Z |
| format | Article |
| id | doaj.art-0776a77d62a6469399c7330e2b91d16c |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-11T10:13:25Z |
| publishDate | 2023-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-0776a77d62a6469399c7330e2b91d16c2023-11-16T12:38:57ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-11-01710.3389/fsufs.2023.12559411255941Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacityFernando García-Ramón0Miguel Malnati-Ramos1Jesaya Rios-Mendoza2Jesaya Rios-Mendoza3Jorge Vivar-Méndez4Lilia María Nieva-Villegas5Heber Peleg Cornelio-Santiago6Alejandrina Sotelo-Méndez7Department of Microbiology and Phytopatology, SSF Research Centre, Bio Natural solutions LTD, Lima, PeruDepartment of Microbiology and Phytopatology, SSF Research Centre, Bio Natural solutions LTD, Lima, PeruDepartment of Microbiology and Phytopatology, SSF Research Centre, Bio Natural solutions LTD, Lima, PeruFaculty of Sciences and Philosophy, Universidad Peruana Cayetano Heredia, Lima, PeruDepartment of Microbiology and Phytopatology, SSF Research Centre, Bio Natural solutions LTD, Lima, PeruFacultad de Ciencias de la Salud, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo, Huancavelica, PeruFacultad de Ciencia de los Alimentos, Universidad Le Cordon Bleu, Lima, PeruFacultad de Zootecnia Universidad Nacional Agraria La Molina, Lima, PeruAt present in Peru, a substantial quantity of avocado by-products (peel and seed) is produced due to avocado processing. It is essential to revalue these products. The meticulous selection of parameters in solid–liquid extraction through maceration, which is the industrial preference, is crucial to obtain a greater recovery of phenolic compounds from avocado Hass peels. Therefore, the aim of this study was to assess the impact of process variables (ethanol concentration, temperature and solvent:feed (S/F) ratio) on the global yield of extraction (GY), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (DPPH) of avocado Hass peel extract at two different stages of maturity. Furthermore, the quantification of phenolic compounds was using High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and antioxidant capacity using ABTS and FRAP assays were determined in higher yielding extracts. The dry matter content (dm) was determined in the pulp of unripe avocados (UA, 22.57% dm) and ripe avocados (RA, 27.30% dm). The results showed that, for all treatments, ethanol concentration, temperature, S/F ratio had a significant influence (p < 0.05) on GY, TPC, TFC and antioxidant capacity, and the UA peel extracts obtained with 40% ethanol, 49.3°C, S/F ratio (14.3 mL/g) and 60 min showed the highest values of TPC (44.24 mg GAE/g peel dw), TFC (786.08 mg QE/g peel dw) and antioxidant capacity against DPPH (564.82 μmTE/g peel dw), ABTS (804.40 μmTE/g peel dw) and FRAP (1006.21 μmTE/g peel dw). Meanwhile, for the HPLC-DAD analysis, vanillic acid and 4-hydroxyphenylacetic acid are the main phenolic compounds present in avocado peel extracts. The results of this research indicate that avocado peels are a source of natural phenolic components, with potential application in the food industry as a viable alternative to synthetic antioxidants, thus reducing their use.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1255941/fullavocado Hass peelS/F ratiobioactive compoundsphenolic compounds profilecircular economysustainability |
| spellingShingle | Fernando García-Ramón Miguel Malnati-Ramos Jesaya Rios-Mendoza Jesaya Rios-Mendoza Jorge Vivar-Méndez Lilia María Nieva-Villegas Heber Peleg Cornelio-Santiago Alejandrina Sotelo-Méndez Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity Frontiers in Sustainable Food Systems avocado Hass peel S/F ratio bioactive compounds phenolic compounds profile circular economy sustainability |
| title | Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity |
| title_full | Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity |
| title_fullStr | Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity |
| title_full_unstemmed | Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity |
| title_short | Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity |
| title_sort | avocado hass peel from industrial by product effect of extraction process variables on yield phenolic compounds and antioxidant capacity |
| topic | avocado Hass peel S/F ratio bioactive compounds phenolic compounds profile circular economy sustainability |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1255941/full |
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