Salazar-López Norma Julieta, Domínguez-Avila J Abraham, Yahia Elhadi M, Belmonte-Herrera Beatriz Haydee, Wall-Medrano Abraham, Montalvo-González Efigenia, González-Aguilar G A
Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico.
Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico.
Food Res Int. 2020 Dec;138(Pt A):109774. doi: 10.1016/j.foodres.2020.109774. Epub 2020 Oct 6.
The increased demand for avocado, and therefore production and consumption, generate large quantities of by-products such as seeds, peel, and defatted pulp, which account for approximately 30% of fruit weight, and which are commonly discarded and wasted. The present review focuses on various compounds present in avocado fruit and its by-products, with particular interest to those that can be potentially used in different industrial forms, such as nutraceuticals, to add to or to formulate functional foods, among other uses. Main molecular families of bioactive compounds present in avocado include phenolic compounds (such as hydroxycinnamic acids, hydroxybenzoic acids, flavonoids and proanthocyanins), acetogenins, phytosterols, carotenoids and alkaloids. Types, contents, and possible functions of these bioactive compounds are described from a chemical, biological, and functional approach. The use of avocado and its by-products requires using processing methods that allow highest yield with the least amount of unusable residues, while also preserving the integrity of bioactive compounds of interest. Avocado cultivar, fruit development, ripening stage, and processing methods are some of the main factors that influence the type and amount of extractable molecules. The phytochemical diversity of avocado fruit and its by-products make them potential sources of nutraceutical compounds, from which functional foods can be obtained, as well as other applications in food, health, pigment, and material sectors, among others.
对鳄梨需求的增加，进而带动了其生产和消费，产生了大量副产品，如种子、果皮和脱脂果肉，这些副产品约占果实重量的30%，通常被丢弃和浪费。本综述重点关注鳄梨果实及其副产品中存在的各种化合物，尤其关注那些可潜在用于不同工业形式的化合物，如营养保健品，用于添加或配制功能性食品等其他用途。鳄梨中存在的生物活性化合物的主要分子家族包括酚类化合物（如羟基肉桂酸、羟基苯甲酸、黄酮类化合物和原花青素）、产乙酸素、植物甾醇、类胡萝卜素和生物碱。从化学、生物学和功能角度描述了这些生物活性化合物的类型、含量和可能的功能。鳄梨及其副产品的利用需要采用加工方法，以实现最高产量和最少的不可用残留物，同时还要保持目标生物活性化合物的完整性。鳄梨品种、果实发育、成熟阶段和加工方法是影响可提取分子类型和数量的一些主要因素。鳄梨果实及其副产品的植物化学多样性使其成为营养保健化合物的潜在来源，从中可获得功能性食品，以及在食品、健康、色素和材料等领域的其他应用。
