Green Extraction Methods for Recovery of Antioxidant Compounds from Epicarp, Seed, and Seed Tegument of Avocado var. Hass (Persea americana Mill.)

Juan F Grisales-Mejía; Harlen Torres-Castañeda; Margarita M Andrade-Mahecha; Hugo A Martínez-Correa

doi:10.1155/2022/1965757

Green Extraction Methods for Recovery of Antioxidant Compounds from Epicarp, Seed, and Seed Tegument of Avocado var. Hass (Persea americana Mill.)

Int J Food Sci. 2022 Jul 4:2022:1965757. doi: 10.1155/2022/1965757. eCollection 2022.

Authors

Juan F Grisales-Mejía¹, Harlen Torres-Castañeda², Margarita M Andrade-Mahecha¹, Hugo A Martínez-Correa¹

Affiliations

¹ Facultad de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia-Sede Palmira, Carrera 32 # 12-, 00 Palmira, Valle del Cauca, Colombia.
² Facultad de Ingeniería y Administración, Departamento de Ciencias Básicas, Universidad Nacional de Colombia-Sede Palmira, Carrera 32 # 12-, 00 Palmira, Valle del Cauca, Colombia.

Abstract

The present study compared the extracts obtained from the epicarp, seed, and seed tegument of avocado var. Hass with pressurized liquid extraction (PLE) and ultrasound-assisted extraction (UAE). The extracts were quantified in terms of total phenolic content (TPC) and antioxidant capacity (AC). The PLE extracts had a global yield (X ₀) like that obtained with UAE using ethanol (Et) as the solvent. For the TPC, the extracts obtained with both techniques showed no significant differences (p > 0.05). On the other hand, the epicarp extracts obtained with PLE had higher values for AC: 829.8 μmol TE/gDe (ABTS) and 3,215.1 μmol Fe²⁺/g De (FRAP), recorded for UAE/Et. The AC in the avocado residue extracted with PLE suggested a high potential for applications in food, pharmaceutical, and cosmetology products.