Green Extraction Methods for Recovery of Antioxidant Compounds from Epicarp, Seed, and Seed Tegument of Avocado var. Hass (Persea americana Mill.). (4th July 2022)

• Record Type: Journal Article
• Authors: Grisales-Mejía, Juan F.; Torres-Castañeda, Harlen; Andrade-Mahecha, Margarita M.; Martínez-Correa, Hugo A.
• Other Names: Yan Zheng-Fei Academic Editor.
• Is Part Of: International journal of food science. Volume 2022(2022)
• Publication Date: 2022-07-04
• Subjects: Food -- Periodicals; Food industry and trade -- Periodicals; Food; Food Industry; Food; Food industry and trade; Periodicals; Electronic journals; Periodicals; Electronic journals; 664
• DOI: 10.1155/2022/1965757
• Languages: English
• ISSNs: 2356-7015

Abstract

Abstract : The present study compared the extracts obtained from the epicarp, seed, and seed tegument of avocado var. Hass with pressurized liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The extracts were quantified in terms of total phenolic content (TPC) and antioxidant capacity (AC). The PLE extracts had a global yield (X 0 ) like that obtained with UAE using ethanol (Et) as the solvent. For the TPC, the extracts obtained with both techniques showed no significant differences (p > 0.05 ). On the other hand, the epicarp extracts obtained with PLE had higher values for AC: 829.8 μ mol TE/gDe (ABTS) and 3, 215.1 μ mol Fe 2+ /g De (FRAP), recorded for UAE/Et. The AC in the avocado residue extracted with PLE suggested a high potential for applications in food, pharmaceutical, and cosmetology products.