Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland.
J Agric Food Chem. 2012 May 9;60(18):4613-9. doi: 10.1021/jf300090p. Epub 2012 Apr 24.
Avocado processing by the food and cosmetic industries yields a considerable amount of phenolic-rich byproduct such as peels and seeds. Utilization of these byproducts would be favorable from an economic point of view. Methanolic (80%) extracts obtained from lyophilized ground peels and seeds of avocado (Persea americana Mill.) of the Hass and Shepard varieties were characterized for their phenolic compound profiles using the HPLC-PAD technique. The structures of the identified compounds were subsequently unambiguously confirmed by ESI-MS. Compositional analysis revealed that the extracts contained four polyphenolic classes: flavanol monomers, proanthocyanidins, hydroxycinnamic acids, and flavonol glycosides. The presence of 3-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and procyanidin A trimers was identified in seeds of both varieties. Intervarietal differences were apparent in the phenolic compound profiles of peels. Peels of the Shepard variety were devoid of (+)-catechin and procyanidin dimers, which were present in the peels of the Hass variety. Peels of both varieties contained 5-O-caffeoylquinic acid and quercetin derivatives. The differences in the phenolic profiles between varietals were also apparent in the different antioxidant activity of the extracts. The peel extracts had a higher total phenolic compound content and antioxidant activity when compared to the seed extracts. The highest TEAC and ORAC values were apparent in peels of the Haas variety in which they amounted to 0.16 and 0.47 mmol Trolox/g DW, respectively. No significant (p > 0.05) differences were apparent between the TEAC values of seeds of the two varieties but the ORAC values differed significantly (p < 0.05). Overall these findings indicate that both the seeds and peel of avocado can be utilized as a functional food ingredient or as an antioxidant additive.
鳄梨的食品和化妆品加工业会产生大量富含酚类的副产物，如果皮和种子。从经济角度来看，利用这些副产物是有利的。利用 HPLC-PAD 技术对哈斯和谢泼德品种的鳄梨（Persea americana Mill.）冻干粉碎果皮和种子的 80%甲醇提取物进行了酚类化合物组成分析。随后通过 ESI-MS 对鉴定出的化合物结构进行了明确的确认。组成分析表明，提取物中含有 4 种多酚类化合物：黄烷醇单体、原花青素、羟基肉桂酸和黄酮醇糖苷。在两种品种的种子中均检测到 3-O-咖啡酰奎宁酸、3-O-对香豆酰奎宁酸和原花青素三聚体的存在。果皮的酚类化合物图谱在品种间存在差异。谢泼德品种的果皮中没有（+）-儿茶素和原花青素二聚体，而哈斯品种的果皮中存在这些物质。两种品种的果皮均含有 5-O-咖啡酰奎宁酸和槲皮素衍生物。不同品种间酚类图谱的差异也反映在提取物的不同抗氧化活性上。与种子提取物相比，果皮提取物具有更高的总酚含量和抗氧化活性。哈斯品种的果皮提取物的 TEAC 和 ORAC 值最高，分别达到 0.16 和 0.47mmol Trolox/g DW。两个品种的种子提取物的 TEAC 值之间没有明显差异（p>0.05），但 ORAC 值差异显著（p<0.05）。总的来说，这些发现表明鳄梨的种子和果皮都可以用作功能性食品成分或抗氧化添加剂。
