Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion

被引：10

作者：

Sanchez-Quezada, Vanessa ^{[1
]}

Gaytan-Martinez, Marcela ^{[1
]}

Recio, Isidra ^{[2
]}

Loarca-Pina, Guadalupe ^{[1
]}

机构：

[1] Univ Autonoma Queretaro, Programa de Posgrad Alimentos Ctr Republ PROPAC, Queretaro, Mexico

[2] Inst Invest Ciencias Alimentac CIAL, CSIC UAM, Madrid, Spain

来源：

FOOD CHEMISTRY | 2023年 / 421卷

关键词：

Avocado by-products; Compounds phenolics; Fatty acid; Colloidal system; Brine shrimp; Oral-gastric digestion; ANTIOXIDANT; DESIGN; PLANTS;

D O I：

10.1016/j.foodchem.2023.136118

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The avocado industry obtains 20-30% of the total by-products (peels and seeds). However, byproducts can be uses as sources of economic nutraceutical ingredients with functional potential. This work developed emulsion -type ingredients from avocado seed to evaluate its quality, stability, cytotoxicity, and nutraceutical properties before/after in vitro oral-gastric digestion. Ultrasound lipid extraction achieved an extraction yield of up to 95.75% compared with Soxhlet conventional extraction (p > 0.05). Six ingredients' formulations (E1-E6) were stable for up to day 20 during storage, preserving their antioxidant capacity and displaying low in vitro oxidation compared to control. None of the emulsion-type ingredients were considered cytotoxic according to the shrimp lethality assay (LC50 > 1000 mu g/mL). Ingredients E2, E3, and E4 generated low lipoperoxides' concentrations and high antioxidant capacity during the oral-gastric stage. The 25 min-gastric phase showed the highest antioxidant capacity and low lipoperoxidation. Results suggested avocado seed-derived could be used to develop functional ingredients with nutraceutical properties.

引用

页数：10