Microwave-Assisted Glycerol-Based Extraction of Bioactive Compounds from Defatted Hass Avocado Cake: Process Optimization, Chemical Characterization, and Sustainability Assessment

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2026-08-11 DOI:10.1021/acsfoodscitech.6c00678

Luane Souza Silva Lage, Beatriz Pereira de Freitas, Carolline Margot Albanez Lorentino, Thayssa da Silva Ferreira Fagundes, André Luis Souza dos Santos, Davyson de Lima Moreira, Eliane Przytyk Jung, Suely Pereira Freitas, Leilson de Oliveira Ribeiro

{"title":"Microwave-Assisted Glycerol-Based Extraction of Bioactive Compounds from Defatted Hass Avocado Cake: Process Optimization, Chemical Characterization, and Sustainability Assessment","authors":"Luane Souza Silva Lage, Beatriz Pereira de Freitas, Carolline Margot Albanez Lorentino, Thayssa da Silva Ferreira Fagundes, André Luis Souza dos Santos, Davyson de Lima Moreira, Eliane Przytyk Jung, Suely Pereira Freitas, Leilson de Oliveira Ribeiro","doi":"10.1021/acsfoodscitech.6c00678","DOIUrl":null,"url":null,"abstract":"Avocado processing\r\ngenerates substantial agro-industrial residues\r\nwith potential as sources of bioactive compounds. This study investigated\r\ndefatted cake obtained from continuous-press oil extraction of Hass\r\navocado pulp and peel as a feedstock for bioactive recovery. Microwave-assisted\r\nextraction using glycerol as a solvent was optimized through experimental\r\ndesign by varying glycerol concentration (40–90%), temperature\r\n(70–170 °C), and extraction time (7–23 min). Optimal\r\nconditions (170 °C, 70% glycerol, 7 min) produced significantly\r\nhigher total phenolic content and antioxidant capacity than conventional\r\nextraction (p < 0.05). UPLC-HRMS/MS analysis enabled\r\nthe putative identification of 55 compounds. Toxicity assessment using Galleria mellonella indicated low toxicity at 1033\r\nmg GAE L–1. Sustainability evaluation using the\r\nPath2Green metric yielded a score of 0.595, demonstrating favorable\r\nenvironmental performance. These results highlight microwave-assisted\r\nglycerol-based extraction as an efficient and sustainable strategy\r\nfor avocado byproduct valorization.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 8","pages":""},"PeriodicalIF":3.0000,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.6c00678","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Avocado processing generates substantial agro-industrial residues with potential as sources of bioactive compounds. This study investigated defatted cake obtained from continuous-press oil extraction of Hass avocado pulp and peel as a feedstock for bioactive recovery. Microwave-assisted extraction using glycerol as a solvent was optimized through experimental design by varying glycerol concentration (40–90%), temperature (70–170 °C), and extraction time (7–23 min). Optimal conditions (170 °C, 70% glycerol, 7 min) produced significantly higher total phenolic content and antioxidant capacity than conventional extraction (p < 0.05). UPLC-HRMS/MS analysis enabled the putative identification of 55 compounds. Toxicity assessment using Galleria mellonella indicated low toxicity at 1033 mg GAE L^–1. Sustainability evaluation using the Path2Green metric yielded a score of 0.595, demonstrating favorable environmental performance. These results highlight microwave-assisted glycerol-based extraction as an efficient and sustainable strategy for avocado byproduct valorization.

查看原文本刊更多论文

微波辅助甘油萃取脱脂哈斯牛油果蛋糕中的生物活性化合物：工艺优化、化学表征和可持续性评估

牛油果加工会产生大量的农业工业残留物，这些残留物可能是生物活性化合物的来源。本研究对牛油果果肉和果皮连续榨油得到的脱脂饼进行了研究，作为生物活性回收的原料。通过实验设计，通过改变甘油浓度（40-90%）、温度（70-170°C）和提取时间（7-23分钟），优化了以甘油为溶剂的微波辅助萃取。最佳条件（170°C， 70%甘油，7分钟）产生的总酚含量和抗氧化能力显著高于常规提取（p < 0.05）。UPLC-HRMS/MS分析鉴定了55个化合物。用mellonella进行的毒性评估表明，1033mg GAE L-1毒性较低。使用path2green指标的可持续性评估得分为0.595，显示出良好的环境绩效。这些结果表明，微波辅助甘油提取是鳄梨副产品增值的有效和可持续的策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量