Polyphenolic Content and Radical Scavenging Activities of the Peel, Pulp and Seed of Avocado (Persea americana Mill.) Grown in Tanzania

I. Juma, J. Englund, R. Ortiz, M. Geleta, D. Tibuhwa, A. Carlsson, A. Nyomora, Moneim Fatih, H. P. Hovmalm
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Abstract

Avocado is a healthy fruit and the consumption is continuously growing worldwide. The fruit contains polyphenolic compounds with antioxidant effects. Globally, research has been devoted to exploring the fruit quality, especially compounds with antioxidant effects, from different avocado-growing sites. However, the fruit quality of the Tanzanian avocado has so far not been investigated. In this study, the contents of polyphenols in peel, pulp and seed of avocados sampled in south-western Tanzania are described. The levels of total polyphenolic and flavonoid contents were measured, and antioxidant activity was evaluated using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The total polyphenolic content was highest in the seed and lowest in the peel (424 and 200 mg GAE/100 g DW, respectively). As for the total flavonoid content, the pulp had the highest value of 36.98 mg RE/100 g DW, while the seed had the lowest value of 32.54 mg RE/100 g DW. The overall average half maximal effective concentration (EC50) values in decreasing order, corresponding to an increasing antiradical activity, were 4.90 (peel), 3.63 (seed) and 3.24 µg/mL (pulp). The seed and peel possessed high levels of total polyphenolic and flavonoid content, thus demonstrating substantial antioxidant capacity. Seed and peel can potentially be processed and included in the diet to provide inexpensive antioxidant ingredients of natural origin. Consumption of the seed will not only improve human health but also reduce the environmental pollution, as many thousand tonnes of avocado seeds are produced in Tanzania per year; a huge amount currently remains as waste. Keywords: Flavonoid contents; Free radicals; EC50; Polyphenolic content
鳄梨果皮、果肉和种子的多酚含量及自由基清除活性研究产自坦桑尼亚
牛油果是一种健康水果,全球消费量不断增长。这种水果含有具有抗氧化作用的多酚化合物。在全球范围内,研究人员一直致力于探索来自不同鳄梨产地的水果质量,特别是具有抗氧化作用的化合物。然而,坦桑尼亚鳄梨的果实质量迄今尚未得到调查。在本研究中,在坦桑尼亚西南部取样的鳄梨的果皮,果肉和种子的多酚含量进行了描述。测定了总多酚和类黄酮含量,并用2,2-二苯基-1-苦味酰肼(DPPH)法评价了抗氧化活性。总多酚含量以种子最高,果皮最低(分别为424和200 mg GAE/100 g DW)。总黄酮含量最高的果肉为36.98 mg RE/100 g DW,最低的种子为32.54 mg RE/100 g DW。总体平均半最大有效浓度(EC50)值依次为4.90µg/mL(果皮)、3.63µg/mL(种子)和3.24µg/mL(果肉),与抗自由基活性的增强相对应。种子和果皮具有高水平的总多酚和类黄酮含量,因此显示出大量的抗氧化能力。种子和果皮可以加工并加入到饮食中,以提供廉价的天然抗氧化成分。食用鳄梨种子不仅可以改善人类健康,还可以减少环境污染,因为坦桑尼亚每年生产数千吨鳄梨种子;目前仍有很大一部分是废物。关键词:类黄酮含量;自由基;EC50;多酚含量
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