Influence of the phytochemical profile on the peel, seed and pulp of margarida, breda and geada varieties of avocado (<i>Persea Americana</i> Mill) associated with their antioxidant potential

OLIVEIRA, Christean Santos de; ANDRADE, Julianna Karla Santana; RAJAN, Murugan; NARAIN, Narendra

doi:10.1590/fst.25822

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.25822 copy

Influence of the phytochemical profile on the peel, seed and pulp of margarida, breda and geada varieties of avocado (Persea Americana Mill) associated with their antioxidant potential

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Abstract

Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds of these fruits. The objective of this work was to characterize the residues of berries, and compare the extraction by enzymatic treatment and by solvent, determining the bioactive compounds, antioxidant activities and individual phenolic compounds by UPLC-QDa-MS. The acerola peel extracted with the protease/peptidase enzyme showed the best result of total phenolics, equivalent to 45.46 mg GA/g DW, as well as rutin with the highest concentration identified, equivalent to 15737.13 µg/g DW. The results of antioxidant activities showed a significant increase for the FRAP assay with 120.96 µmolTE/g for the methanolic extract and 1547.00 µmolTE/g for the extract with the protease enzyme; the same occurred in the DPPH assay with 22.02 µmolTE/g to 243.93 µmolTE/g and the ABTS assay with 9.17 µmolTE/g to 211.96 µmolTE/g. The phenolic class that stood out the most was flavonol followed by flavanone, with emphasis on naringenin with the highest concentration in the methanolic extract of acerola seed, equivalent to 1347.50 µg/g DW, thus proving the importance of enzymatic extraction in agro-industrial residues and possible application in pharmaceutical and food industries.

Keywords:
enzymatic treatment; chemometric analysis; phytochemical composition; mass spectrometry

Sample/Method	Pulp	Seed	Peel
Total carotenoids (mg/g β-carotene)
Margarida	4.02 ± 0.03^bAB	2.95 ± 0.06^cB	5.98 ± 0.05^aA
Geada	3.07 ± 0.67^bB	2.55 ± 0.32^bB	5.24 ± 0.57^aA
Breda	4.79 ± 0.33^bA	3.96 ± 0.52^bA	5.92 ± 0.21^aA
Total chlorophyll (mg/g)
Margarida	6.09 ± 0.14^bB	2.92 ± 0.07^cB	11.01 ± 0.10^aA
Geada	5.38 ± 1.05^bB	1.50 ± 0.23^cB	9.43 ± 1.08^aA
Breda	8.08 ± 0.32^bA	6.34 ± 1.30^bA	10.74 ± 0.46^aA

Sample/Method	Pulp	Seed	Peel
Total phenolics (mg GAE/g)
Margarida	0.40 ± 0.05^cA	83.38 ± 2.46^aA	42.84 ± 1.76^bB
Geada	0.22 ± 0.01^cB	74.04 ± 1.48^aB	55.57 ± 1.23^bA
Breda	0.39 ± 0.03^cA	33.03 ± 0.08^aC	23.06 ± 0.77^bC
Total flavonoids (mg QE/g)
Margarida	1.03 ± 0.18^bA	2.71 ± 0.08^aA	1.31 ± 0.13^bC
Geada	0.15 ± 0.04^cB	1.46 ± 0.12^bB	6.90 ± 0.23^aA
Breda	0.23 ± 0.01^bB	3.38 ± 0.03^aA	4.57 ± 0.85^aB
Antioxidant capacities (µmol TE/g of sample)
ABTS
Margarida	0.33 ± 0.04^bB	4.07 ± 0.21^aC	4.45 ± 0.34^aC
Geada	0.12 ± 0.00^cC	14.90 ± 0.16^aA	6.27 ± 0.12^bB
Breda	0.62 ± 0.03^cA	6.83 ± 0.14^bB	11.19 ± 1.72^aA
FRAP
Margarida	21.21 ± 0.69^cB	401.45 ± 39.31^aB	276.20 ± 12.75^bB
Geada	13.28 ± 1.85^cB	859.27 ± 5.71^aA	545.62 ± 7.10^bA
Breda	148.56 ± 7.85^cA	322.11 ± 35.55^aB	263.45 ± 1.55^bB
ORAC
Margarida	505.59 ± 20.67^cA	1739.42 ± 17.58^aA	1022.53 ± 32.76^bB
Geada	156.58 ± 23.11^cB	1768.26 ± 12.31^aA	1582.98 ± 17.45^bA
Breda	166.29 ± 25.18^cB	486.98 ± 8.81^aB	353.86 ± 5.93^bC

Phenolics compounds	Margarida (mg/g)			Geada (mg/g)			Breda (mg/g)
Phenolics compounds	Pulp	Seed	Peel	Pulp	Seed	Peel	Pulp	Seed	Peel
(+)-catechin	NQ	1.45 ± 0.01^d	NQ	NQ	14.31 ± 0.02^a	7.12 ± 0.01^b	NQ	3.34 ± 0.00^c	NQ
Epicatechin	NQ	0.13 ± 0.00^f	2.04 ± 0.00^d	NQ	0.24 ± 0.00^e	11.86 ± 0.00^a	NQ	2.29 ± 0.01^c	3.43 ± 0.01^b
Kaempferol	0.10 ± 0.00^a	NQ	NQ	NQ	NQ	NQ	NQ	NQ	NQ
Narigenin	NI	NI	NQ	NI	NI	NI	NI	NI	NQ
Succinic acid	8.76 ± 0.00^e	0.68 ± 0.00^h	17.10 ± 0.01^a	11.03 ± 0.01^d	6.91 ± 0.02^f	13.08 ± 0.01^c	0.82 ± 0.01^h	2.04 ± 0.00^g	13.54 ± 0.01^b
Ferulic acid	NQ	NQ	NQ	NQ	NQ	NQ	NQ	NQ	5.62 ± 0.01^a
Gallic acid	NI	NI	NQ	NQ	NQ	NQ	NQ	NQ	NQ
Chrologenic acid	NI	1.32 ± 0.01^a	3.71 ± 0.00^c	NI	0.66 ± 0.00^e	19.47 ± 0.02^a	NI	12.85 ± 0.03^b	12.87 ± 0.05^b
Caffeic acid	NQ	NI	NQ	NI	NI	NQ	NQ	NI	NQ
Vanillic acid	NI	0.58 ± 0.00^d	0.65 ± 0.00^c	NI	1.20 ± 0.00^b	0.50 ± 0.00^e	NI	1.37 ± 0.00^a	0.48 ± 0.00^e
p-coumaric acid	0.46 ± 0.00^a	NI	NQ	NQ	NQ	0.09 ± 0.00^d	0.27 ± 0.00^b	NQ	0.18 ± 0.00^c
Vanilin	0.27 ± 0.00^a	NI	NI	NI	NI	NI	NI	NI	NI
∑ Phenolics compounds	9.59 ± 0.00	4.16 ± 0.02	23.50 ± 0.01	11.03 ± 0.01	23.32 ± 0.04	52.12 ± 0.04	1.09 ± 0.01	21.89 ± 0.04	36.12 ± 0.08

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[1] *Corresponding author: narendra.narain@gmail.com