Faculty of Veterinary, Autonomous University of Nayarit, Tepic, Mexico.
J Agric Food Chem. 2011 May 25;59(10):5625-35. doi: 10.1021/jf1048832. Epub 2011 Apr 21.
The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' and 'Fuerte', for their phenolic composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety.
本研究（研究 1）的首要目标是分析两种鳄梨（Persea americana Mill.）品种“哈斯”和“富尔特”的果皮、果肉和种子的乙酸乙酯、70%丙酮和 70%甲醇提取物的酚类成分及其体外抗氧化活性，使用 CUPRAC、DPPH 和 ABTS 测定法。还研究了它们的抗菌潜力。果皮和种子中的酚类含量和体外抗氧化活性均高于果肉。果皮和种子富含儿茶素、原花青素和羟基肉桂酸，而果肉则富含羟基苯甲酸和羟基肉桂酸以及原花青素。鳄梨酚类物质的总酚含量和抗氧化活性受提取溶剂和鳄梨品种的影响。鳄梨材料对革兰氏阳性菌也具有适度的抗菌作用。更进一步（研究 2），鳄梨果皮和种子的提取物（70%丙酮）被测试为肉糕中氧化反应的抑制剂。鳄梨提取物保护肉的脂质和蛋白质免受氧化，其对脂质的影响取决于鳄梨的品种。
