Use Of Avocado Peel (persea Americana) In Tea Formulation: A Functional Product Containing Phenolic Compounds With Antioxidant Activity

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 +/- 162.34 mg GAE kg(-1)) and flavonoids (1,360.34 +/- 188.65 mg EQ kg(-1)). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 +/- 87.92 e 2518.27 +/- 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.3812329Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Determination of phenolic compounds and antioxidant activity in passion fruit pulp (passiflora spp.) using a modified QuEChERS method and UHPLC-MS/MS

A new method based on the modified QuEChERS approach was developed for determination of phenolic compounds in passion fruit pulp (Passifiora spp.) using UHPLC-MS/MS. Studies of extraction/partitioning and cleanup were carried out using different variations of the QuEChERS method (original, acetate, and citrate) and cleanup sorbents (PSA, GCB, C18 and Oasis(center dot) HLB). The original QuEChERS method with 25 mg of C18 as dispersive cleaning sorbent showed the best results for the proposed phenolic compounds (quercetin, rutin, 4-hydroxybenzoic, chlorogenic, ferulic, vanillic, caffeic, trans-cinammic, and p-coumaric acids). Under the optimized conditions, validation presented acceptable results for linearity (r(2) >= 0.99), precision (RSD <= 20%), recovery (73-115%), and the limits of quantification (4-80 mu g/kg). The method developed was successfully applied to different species, including Passiflora edulis, Passifiora alata, and Passifiora ligularis. P. edulis was the only species that contained all target phenolic compounds, with the highest abundance of vanillic acid (426 +/- 29 mu g/kg) and quercetin (416 +/- 6 mu g/kg). In P. alata and P. ligularis species, rutin (289 +/- 6 mu g/kg) and caffeic acid (64 +/- 2 mu g/kg), respectively, were found at the highest levels. In addition, total phenolic content and antioxidant activity assays (DPPH radical and ABTS cation radical assays) correlated with the UHPLC-MS/MS analysis for all passion fruit pulps analyzed100397403CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESnão temnão te

Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg-1) and flavonoids (1,360.34 ± 188.65 mg EQ kg-1). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 ± 87.92 e 2518.27 ± 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.

Use of avocado peel (Persea americana) in tea formulation: A functional product containing phenolic compounds with antioxidant activity

The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg-1) and flavonoids (1,360.34 ± 188.65 mg EQ kg-1). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 ± 87.92 e 2518.27 ± 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product3812329CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQsem informaçã

Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits

Total phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cumini Lam, Solanum nigrum Linn, Inga edulis Mart, and Hovenia dulcis Thunb) were determined; the bioactive compounds and fatty acids were quantified and identified by high-performance liquid chromatography and gas chromatography, respectively. S. cumini peels contained the most TA (63.31 mg/100 g), whilst H. dulcis pulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g). Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin. H. dulcis seed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g). PCA showed that PC1 and PC2 explained 90.43% of the total variability of the antioxidant data. Most of the seeds showed omega-3, omega-6, and omega-9 fatty acids at significant concentrations, with two PCs explaining 93.80% of the total variance of the fatty acid contents

Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits

Total phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cumini Lam, Solanum nigrum Linn, Inga edulis Mart, and Hovenia dulcis Thunb) were determined; the bioactive compounds and fatty acids were quantified and identified by high-performance liquid chromatography and gas chromatography, respectively. S. cumini peels contained the most TA (63.31 mg/100 g), whilst H. dulcis pulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g). Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin. H. dulcis seed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g). PCA showed that PC1 and PC2 explained 90.43% of the total variability of the antioxidant data. Most of the seeds showed omega-3, omega-6, and omega-9 fatty acids at significant concentrations, with two PCs explaining 93.80% of the total variance of the fatty acid contents