Bioactive Antioxidants from Avocado By-Products: Mechanistic Study and Laboratory-Scale Extraction Optimization

Area of Science:

• Food Science
• Biochemistry
• Natural Product Chemistry

Background:

• Avocado by-products represent a valuable, underutilized source of bioactive compounds.
• Natural antioxidants are increasingly sought for health and food applications.
• Understanding antioxidant mechanisms is crucial for effective utilization.

Purpose of the Study:

• To develop an efficient, eco-friendly extraction method for avocado seed antioxidants.
• To identify the primary antioxidant component and elucidate its mechanisms of action.
• To optimize the extraction process using response surface methodology (RSM).

Main Methods:

• In vitro antioxidant assays (ABTS, FRAP, SAFR, SFR, ORAC, DPPH) were performed.
• Chemical and molecular mechanism analyses investigated antioxidant pathways (HAT, ET).
• Response surface methodology (RSM) optimized extraction parameters.

Main Results:

• Flavonoid procyanidin was identified as the main antioxidant in avocado seeds, with strong DPPH radical scavenging activity (EC50 = 3.6 µg/mL).
• Synergistic antioxidant effects were observed (Hill model, n = 3.1).
• Procyanidins were predicted to interact with Keap1-Nrf2 and NOX2 pathways via multiple molecular interactions.

Conclusions:

• Avocado seeds possess significant antioxidant capacity, primarily due to procyanidins.
• The extraction process can be optimized for efficient recovery of these compounds.
• Avocado by-products show promise for application in functional foods due to their health benefits.