Sources |
Main results and applications |
Avocado peel, kernel, and pulp |
Avocado byproducts presented a very distinct phenolic profile. Higher concentration in peels, mainly epicatechin derivates followed by chlorogenic derivates (MELGAR et al., 2018MELGAR, B. et al. Bioactive characterization of Persea americana Mill. by-products: a rich source of inherent antioxidants. Industrial Crops & Products, v.111, p.212:218, 2018. Available from: <Available from: http://dx.doi.org/10.1016/j.indcrop.2017.10.024
>. Accessed: Oct. 06, 2019. doi: 10.1016/j.indcrop.2017.10.024. http://dx.doi.org/10.1016/j.indcrop.2017...
). |
Avocado seed fatty acid derivatives |
The study describes the antilisterial potential of an enriched acetogenin extract from avocado seeds. Seeds contained 1.6 times higher acetomigenin levels than pulp. Results strengthen the potential of avocado acetogenins, especially from avocado seed, as a source of natural antimicrobial food additives (SALINAS-SALAZAR et al., 2017SALINAS-SALAZAR, C. et al. Inhibitory activity of avocado seed fatty acid derivates (acetogenins) against Listeria monocytogenes. Journal of Food Science, v.82, p.134-144, 2017. Available from: <Available from: http://dx.doi.org/10.1111/1750-3841.13553
> Accessed: Oct. 01, 2019. doi:10.1111/1750-3841.13553. http://dx.doi.org/10.1111/1750-3841.1355...
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Crude epicarp and seed extract from avocado fruits |
The ethanolic extracts showed antimicrobial activity toward both Gram-positive and Gram-negative bacteria (except Escherichia coli), while inhibition of the water extracts was only observed for Listeria monocytogenes and Staphylococcus epidermidis. The crude extracts of the epicarp and seed of mature avocados contain antimicrobials and show the potential to be used as food additives (CHIA & DYKES, 2010CHIA, T.W.R.; DIKES, G.A. Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars. Pharmaceutical Biology, v.48, n.7, p.753-756, 2010. Available from: <Available from: https://doi.org/10.3109/13880200903273922
>. Acessed: Oct. 31, 2019. doi: 10.3109/13880200903273922. https://doi.org/10.3109/1388020090327392...
). |
Acerola peel |
The acerola peel extract exhibited high total phenolic content. DPPH (2,2 -Diphenyl-1-picrylhydrazil) scavenging capacity of acerola waste was >70% and it can be considered as a promising source of natural antioxidants (CAETANO et al., 2009CAETANO, A.C.S. et al. Extração de antioxidantes de resíduos agroindustriais de acerola. Brazilian Journal of Food Technology, v.12, p.155-160, 2009. Available from: <Available from: http://dx.doi.org/10.4260/BJFT2009800900006
>. Accessed: Oct. 03, 2019. doi: 10.4260/BJFT2009800900006. http://dx.doi.org/10.4260/BJFT2009800900...
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Acerola bagasse flour |
In the extract, phenolic compounds were identified in the following order of increasing concentration: quercetin, p-coumaric acid, gallic acid, epigallocatechin gallate, catechin, syringic acid, and epicatechin. It showed antioxidant potential and bactericidal activity for both Gram-negative and Gram-positive strains, presenting the potential to be used in the food industry (MARQUES et al., 2017MARQUES, T.R. et al. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum. Technology, v.39, n.2, p.143-148, 2017. Available from: <Available from: https://doi.org/10.4025/actascitechnol.v39i2.28410
>. Acessed: Oct. 05, 2019. doi: 10.4025/actascitechnol.v39i2.28410. https://doi.org/10.4025/actascitechnol.v...
). |
Mango, pineapple and passion fruit byproducts |
The fruit byproducts have the potential to be used as functional ingredients, providing dietary fiber (for nutritional and technological purposes) and natural antioxidants to foods (SELANI et al., 2016SELANI, M.M. et al .Physicochemical, functional and antioxidant properties of tropical fruits co-products. Plant Food Human and Nutrition, v.71, p.137-144, 2016. Available from: http://dx.doi.org/10.1007/s11130-016-0531-z. Accessed: Oct. 01, 2019. doi: 10.1007/s11130-016-0531-z. https://doi.org/http://dx.doi.org/10.100...
). |
Mango seed |
Mango seed is a potential source of nutritional food ingredients due to the high quality of fat and proteins and the high content of compounds with antioxidant and antimicrobial activities (TORRES-LEON et al., 2016TORRES-LEON, C. et al. Mango seed: functional and nutritional properties. Trends in Food Science and Technology, v.55, p.109-117, 2016. Available from: <Available from: https://doi.org/10.1016/j.tifs.2016.06.009
>. Accessed: Oct. 01, 2019. doi: 10.1016/j.tifs.2016.06.009. https://doi.org/10.1016/j.tifs.2016.06.0...
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Mango peel and kernel |
Phenolic compounds in the extracts ranged from 3,123 to 6,644 mg of catechin 100 g-1. The extracts showed good antimicrobial activity against E. coli, Salmonella sp., Pseudomonas aeruginosa, and Staphylococcus aureus. Mango residues are good sources of phenolic compounds, antimicrobial and antioxidant agents and should be exploited by the food industry (ARBOS et al., 2013ARBOS, A.A. et al. Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga. Revista Ceres, v.60, p.161-165, 2013. Available from: <Available from: http://dx.doi.org/10.1590/S0034-737X2013000200003
>. Accessed: Oct. 12, 2019. doi: 10.1590/S0034-737X2013000200003. http://dx.doi.org/10.1590/S0034-737X2013...
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Brazilian mango |
A total of 12 flavonoids and xanthones were identified in the pulps, peels, and seed kernels with larger amounts of these compounds in the organically grown Ubá variety. The Ubá mango pulp presented higher antioxidant activity and the peel and seed kernel extracts showed higher antioxidant activity than the commercial standard (RIBEIRO et al., 2008RIBEIRO, S.M.R. et al. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry, v.110, p.620-626, 2008. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2008.02.067
>. Accessed: Aug. 20, 2019. doi: 10.1016/j.foodchem.2008.02.067. http://dx.doi.org/10.1016/j.foodchem.200...
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