TY - JOUR
T1 - Recovery of bioactive components from avocado peels using microwave-assisted extraction
AU - Araujo, Rafael G.
AU - Rodríguez-Jasso, Rosa M.
AU - Ruíz, Héctor A.
AU - Govea-Salas, Mayela
AU - Pintado, Manuela
AU - Aguilar, Cristobal N.
N1 - Funding Information:
Author Rafael G. Araújo would like to thank the N ational Council of Science and Technology of Mexico for the scholarship received for this project in the PhD program in Food Science and Technology at the Autonomous University of Coahuila, México. Also, thanks the scientific collaboration of CBQF under the FCT – Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2013.
Publisher Copyright:
© 2021 Institution of Chemical Engineers
PY - 2021/5
Y1 - 2021/5
N2 - The avocado processing industry generates large amounts of avocado peels, which contain large amounts of high value-added compounds with antioxidant capabilities that have not yet been explored. Optimization of microwave-assisted extraction (MAE) of bioactive compounds from avocado peels with high antioxidant capacity was the objective of present work. Two experimental designs were implemented, using acetone 70% and ethanol at different concentrations, finding at 74.48 °C by 14.32 min and 66.37 °C by 0.97 min with 42.58% of ethanol as optimal conditions to obtain the highest antioxidant capacity, respectively. Optimized extracts with acetone and ethanol showed a high polyphenolic content (379.28 ± 19.35 and 354.43 ± 16.85 mg GAE/g dry extract, respectively); high antioxidant activity measured by DPPH (268.04 ± 25.11 and 233.85 ± 13.58 mgET/g dry extract, respectively); ABTS (895.19 ± 30.41 and 949.41 ± 7.42 mgET/g dry extract, respectively); ORAC (648.88 ± 28.66 and 692.06 ± 28.80 mgET/g dry extract, respectively), results reported for the first time. Fiber bonded phenolics compounds was extracted of MAE residues show a significant antioxidant activity. HPLC-MS analysis of optimized extracts showed the present of diverse phenolic acids, numerous procyanidins dimer A and B in different isomer shapes, catechin, epicatechin and perseitol.
AB - The avocado processing industry generates large amounts of avocado peels, which contain large amounts of high value-added compounds with antioxidant capabilities that have not yet been explored. Optimization of microwave-assisted extraction (MAE) of bioactive compounds from avocado peels with high antioxidant capacity was the objective of present work. Two experimental designs were implemented, using acetone 70% and ethanol at different concentrations, finding at 74.48 °C by 14.32 min and 66.37 °C by 0.97 min with 42.58% of ethanol as optimal conditions to obtain the highest antioxidant capacity, respectively. Optimized extracts with acetone and ethanol showed a high polyphenolic content (379.28 ± 19.35 and 354.43 ± 16.85 mg GAE/g dry extract, respectively); high antioxidant activity measured by DPPH (268.04 ± 25.11 and 233.85 ± 13.58 mgET/g dry extract, respectively); ABTS (895.19 ± 30.41 and 949.41 ± 7.42 mgET/g dry extract, respectively); ORAC (648.88 ± 28.66 and 692.06 ± 28.80 mgET/g dry extract, respectively), results reported for the first time. Fiber bonded phenolics compounds was extracted of MAE residues show a significant antioxidant activity. HPLC-MS analysis of optimized extracts showed the present of diverse phenolic acids, numerous procyanidins dimer A and B in different isomer shapes, catechin, epicatechin and perseitol.
KW - Antioxidant capacity
KW - Avocado peel
KW - Bioactive compounds
KW - Free and bound phenolics
KW - Microwave-assisted extraction
KW - Optimization
UR - http://www.scopus.com/inward/record.url?scp=85102002910&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2021.02.015
DO - 10.1016/j.fbp.2021.02.015
M3 - Article
AN - SCOPUS:85102002910
SN - 0960-3085
VL - 127
SP - 152
EP - 161
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -