| Abstract | dc.description.abstract | The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of
the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, ‘Hass’ and ‘Fuerte’, for their phenolic
composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was
also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels
and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic
and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was
affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against
Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as
inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect
on lipids being dependent on the avocado variety. | es_CL |
