RT Journal Article
T1 Exploiting the potential of bioactive molecules extracted by ultrasounds from avocado peels—food and nutraceutical applications
A1 Rodriguez Martinez, Beatriz
A1 Ferreira Santos, Pedro Miguel
A1 Gullon Estevez, Beatriz
A1 Teixeira, José António
A1 Botelho, Cláudia M.
A1 Yáñez Díaz, Maria Remedios
K1 3309.20 Propiedades de Los Alimentos
K1 3309.90 Microbiología de Alimentos
K1 3309.03 Antioxidantes en Los Alimentos
AB Natural bioactive compounds from food waste have fomented interest in food and pharmaceutical industries for the past decade. In this work, it purposed the recovery of bioactive avocado peel extract using an environmentally friendly technique: the ultrasound assisted extraction. The response surface methodology was applied in order to optimize the conditions of the extraction, ethanol-water mixtures and time. The optimized extracts (ethanol 38.46%, 44.06 min, and 50 °C) were chemically characterized by HPLC-ESI-MS and FTIR. Its antioxidant ability, as well as, its effect on cell metabolic activity of normal (L929) and cancer (Caco-2, A549 and HeLa) cell lines were assessed. Aqueous ethanol extracts presented a high content in bioactive compounds with high antioxidant potential. The most representative class of the phenolic compounds found in the avocado peel extract were phenolic acids, such as hydroxybenzoic and hydroxycinnamic acids. Another important chemical group detected were the flavonoids, such as flavanols, flavanonols, flavones, flavanones and chalcone, phenylethanoids and lignans. In terms of its influence on the metabolic activity of normal and cancer cell lines, the extract does not significantly affect normal cells. On the other hand, it can negatively affect cancer cells, particularly HeLa cells. These results clearly demonstrated that ultrasound is a sustainable extraction technique, resulting in extracts with low toxicity in normal cells and with potential application in food, pharmaceutical or nutraceutical sectors.
PB Antioxidants
SN 20763921
YR 2021
FD 2021-09-16
LK http://hdl.handle.net/11093/2485
UL http://hdl.handle.net/11093/2485
LA eng
NO Antioxidants, 10(9): 1475 (2021)
NO Xunta de Galicia | Ref. ED431C 2017/62-GRC
DS Investigo
RD 23-ene-2025