Ripening of ‘Hass’ avocado mesocarp alters its phytochemical profile and the in vitro cytotoxic activity of its methanolic extracts

Abstract

Avocado is an excellent source of phytochemicals with remarkable bioactive properties. This study evaluated the effect of ripeness stage of ‘Hass’ avocado on the profile and content of lipophilic and hydrophilic phytochemicals and their in vitro cytotoxic activity. Qualitative and quantitative analyses of the major phytochemicals were conducted in four stages of ripeness, using gas and liquid chromatography analyses. In general, phenolics, carotenoids, tocopherols, and phytosterols tended to increase during ripening. A decrease of individual phytochemicals was observed, namely, protocatechuic acid (0.36 to 0.03 mg 100 g−1 dw) and β-carotene (0.9 to 0.4 mg 100 g−1 dw), while quercetin and δ-tocopherol were only detected in a single ripeness stage (1 and 3, respectively). The major phytochemicals quantified at the end of ripening were epicatechin (12.66 mg 100 g−1 dw), lutein (0.5 mg 100 g−1 dw), α-tocopherol (12.4 mg 100 g−1 oil) and β-sitosterol (35.6 mg 100 g−1 dw) for phenolics, carotenoids, tocopherols and phytosterols, respectively. The cytotoxic activity of methanolic extracts of avocado was tested against RAW 264.7 and HeLa cells, where all RS showed a dose-dependent effect. We conclude that ripeness stage influences the concentration of specific compounds in each group of phytochemicals, as well as its in vitro cytotoxic activity, something that must be considered in future studies on the potential health benefits of avocado.