Characterization and Biological Analysis of Avocado Seed and Peel Extracts for the Development of New Therapeutical Strategies

Abstract

The avocado is one of the most produced and consumed tropical fruits worldwide, so more than 1.5 million tons of waste are generated per year, especially due to its main by-products: the seed and peel. In order to demonstrate whether these extracts are able to exert health benefits related to oxidative stress, a series of in vitro tests were conducted: an identification and quantification using HPLC, and an evaluation of the antioxidant capacity and ability to inhibit enzymatic overactivation. In the end, the avocado peel stood out as the more antioxidant extract, due to its higher phenolic content. However, both extracts can be considered as great options for developing new, high added-value products.

Keywords

• avocado by-products
• phenolic compounds
• antioxidant properties
• neuroprotection
• revalorization