Abstract
The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2- picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg -1 ) and flavonoids (1,360.34 ± 188.65 mg EQ kg -1 ). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 ± 87.92 e 2518.27 ± 192.59 mg TE L -1 ) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.
Highlights
Avocado (Persea americana) fruit has great nutritional importance as a source of carbohydrate, protein, and fiber and the avocado contains essential micronutrients for human consumption such as vitamins, minerals, and polyphenols (Harborne & Williams, 2000; Pennington & Fisher, 2009)
With the aim to inform people about the nutritional value of avocado peel and to reduce the perishable nature of this waste by processing, the present study examined the chemical and mineral composition of avocado peel in natura (INAP) and in dehydrated avocado peel (DAP) in order to provide a low-cost food for a healthy diet
The in natura avocado peel (INAP) (P. americana) shows lipids, protein and ash contents that are comparable or better than other varieties of avocado reported in literature, of which the variety 'Hass' has 1.01 and 1.77% lipids and proteins, respectively, and the variety 'Fuerte' shows only 0.32% (Rodríguez-Carpena et al, 2012)
Summary
Avocado (Persea americana) fruit has great nutritional importance as a source of carbohydrate, protein, and fiber and the avocado contains essential micronutrients for human consumption such as vitamins, minerals, and polyphenols (Harborne & Williams, 2000; Pennington & Fisher, 2009). The consumption of 3-4 fruit portions per day is recommended. The regular consumption of fruit (Barbosa et al, 2005), has been associated with the reduction of degenerative, cardiovascular Schubert, & Sagar, 2001; Abdille, Singh, Jayaprakasha, & Jena, 2005) and circulatory diseases (Scharamm & German, 1998). These effects have been attributed to the presence of phenolic compounds such as flavonoids, especially in fruit peels, which have antioxidant properties (Broiniz et al, 2007). There is a lack of knowledge about fruit and vegetable nutrients, as well as their skins and stems, generating waste in tons that could be used as food. The same true for the avocado, because tons of this
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