Extraction and characterization of phenolic compounds with antioxidant and antimicrobial activity from avocado seed (Persea americana mill)

Abstract

The increase in the demand for Hass avocado has brought a rise in the generation of inedible waste such as peel and seed, by-products that are rich in bioactive substances. In the present study, aqueous, ethanolic, and supercritical fluid extracts were obtained from fresh seed and dry seed, which were analyzed to determine the antioxidant capacity measured through 2,2-diphenyl-2-picrylhydrazyl free radical (DPPH); 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) methods as well as the content of phenolic compounds. In addition, the antimicrobial activity of strains of food interest, such as Listeria monocytogenes, Salmonella enterica Typhimurium and Escherichia coli was evaluated. The ethanolic extract of fresh seed presented the highest antioxidant and antimicrobial activity. The aqueous extract of fresh seed registered a significant antioxidant capacity but an absence of antimicrobial activity. In contrast, the ethanolic extract of dry seed showed a representative antimicrobial activity on both S. enterica Typhimurium and L. monocytogenes, but low antioxidant activity. E. coli exhibited resistance against all the assessed extracts. The results from this work highlight the opportunity to consider the Hass avocado seed extracts as a novel alternative to replace or reduce the use of synthetic antioxidant and antimicrobial additives in food. Keywords: Waste by-product; Aqueous extract; Ethanolic extract; Supercritical extraction; Polyphenols; Free radical.