Abstract
The byproducts (seeds and peels) of an avocado cultivated in the south of Colombia were extracted with aqueous acetone and their antioxidant properties were measured with ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays, and total polyphenol content was determined by Folin–Ciocalteu method. A bioguided fractionation was performed, first by SPE (solid phase extraction) on Amberlite XAD-7, and then by size exclusion chromatography on Sephadex LH-20. The polyphenolic-rich extracts and their fractions were analyzed by ultra-performance liquid chromatography–electrospray ionization–mass spectrometry (UPLC-ESI-MS/MS), finding the presence of organic acids, hydroxycinnamic acids, catechins, free and glycosylated flavonoids, and dimeric and trimeric procyanidins. Catechin, epicatechin, six quercetin derivatives, four dimeric procyanidins (three type B and one type A), and three trimeric procyanidins (two type B and one type A) were detected in the most active fractions of avocado peel and seeds. The most antioxidant fractions contain the higher molecular weight phenolic compounds (condensed tannins).
Highlights
Avocado is a tropical fruit native to America that is commonly distributed from the northern region of South America to Mexico [1]
The polyphenolic profile of peels and seeds of avocado cultivated in Southwestern Colombia were analyzed
It was evident that the most highly retained fractions (F2S, F2P, F3S and F3P) are the most bioactive under the tested synthetic radicals, in agreement with the total phenolic content (TPC). Data of these fractions (Table 1). These results suggest that these fractions could contain high molecular weight molecules since it has been found that polyphenol type molecules with elevated molecular weight, such as procyanidins, exhibit a prominent antioxidant capacity [8,22,23]
Summary
Avocado is a tropical fruit native to America that is commonly distributed from the northern region of South America to Mexico [1]. The last one (avocado) exhibits a series of phenotypic variants due to different geographical, climatic, genetic and evolutionary conditions [2] This species has eight subspecies, which climatic requirements and zones of origin of which have been well-defined; among them, five have no any commercial value, while the other three variants, drymifolia, guatemalensis, and americana, correspond to the widely cultivated avocado and are commonly known as Mexican, Guatemalan and Antillean breeds, respectively. These three breeds are able to hybridize obtaining trees with a higher adaptability to different climates and agronomic characteristics. The Mexican and Guatemalan genotypes, along with their hybrids, are adaptable to subtropical zones, while the Antillean only grows in tropical areas [3]
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