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Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food
Francisco Segovia Gómez1,2, Sara Peiró Sánchez3, Maria Gabriela Gallego Iradi4
1Chemical Engineering Department, Technical University of Catalonia, Avda. Diagonal 647, 08028 Barcelona, Spain. segoviafj@gmail.com.
Antioxidants (Basel, Switzerland)
|January 20, 2016
Summary
Avocado seed extract rich in polyphenols can protect food from oxidation. Combining these natural extracts with egg albumin significantly enhances their antioxidant power in food systems.
Area of Science:
- Food Science
- Natural Product Chemistry
- Biotechnology
Background:
- Avocado processing generates waste rich in bioactive compounds like polyphenols.
- These polyphenols possess significant antioxidant properties.
- Valorizing avocado byproducts offers sustainable solutions for the food industry.
Purpose of the Study:
- To optimize polyphenol extraction from avocado pits using Response Surface Methodology (RSM).
- To evaluate the antioxidant efficacy of avocado pit extract in food systems (emulsions and meat products).
- To investigate the synergistic effects of avocado extract with egg albumin.
Main Methods:
- Polyphenol extraction from avocado pits modeled using RSM with variables: temperature, time, and ethanol concentration.
- Quantification of total polyphenols content (TPC) and antiradical power (ORAC).
- Assessment of primary oxidation in emulsions (Peroxide Value) and secondary oxidation in meat (TBARS).
Main Results:
- RSM model achieved high R² values (94.69% for TPC, 96.7% for ORAC), indicating successful extraction optimization.
- Avocado extract inhibited oxidation in emulsions by ~30% and in meat by ~90%.
- Synergy with egg albumin boosted oxidation inhibition in emulsions to ~60%.
Conclusions:
- Avocado pits are a valuable source of polyphenols with potent antioxidant capabilities.
- Optimized extraction yields effective natural antioxidants for food preservation.
- The combination of avocado extract and egg albumin shows significant potential for enhancing food stability against oxidation.
