Phytochemicals in avocado peel and their potential uses

A large amount of avocado is produced every year, and processing of avocado results in the production of large quantities of peel, which is usually disposed as waste without any further application. Avocado peel is a rich source of diverse phytochemicals known as health-promoting compounds, and these compounds can be used to produce high economic value products. However, the amount and composition of phenolic compounds vary regarding different factors, such as level of ripening and maturation, growing conditions and the country of origin. Phenolics within avocado peel have been reported to exhibit antioxidant, antimicrobial and anti-inflammatory effects, and associated with extensive health benefits. Thus, it is of great importance to recover these compounds from the peel for usage in food and health industries. This review focuses on the phytochemical compounds together with main factors influencing their types and amounts in avocado peel, and the possible utilisation of this by-product in the food, pharmaceutical and some other industries.

PDF

___

Adikaram, N.K.B., Ewing, D.F., Karunaratne, A.M., & Wijeratne, E.M. (1992). Antifungal compounds from immature avocado fruit peel. Phytochemistry, 31(1), 93-96. https://doi.org/10.1016/0031-9422(91)83013-B

Ahangarpour, A., Sayahi, M., Sayahi, M. (2019). The antidiabetic and antioxidant properties of some phenolic phytochemicals: A review study. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 13(1), 854-857. https://doi.org/10.1016/j.dsx.2018.11.051

Álvarez, S.P., Quezada, G. Á., Arbelo, O.C. (2015). Avocado (Persea americana Mill). Cultivos Tropicales, 36(2), 111-123.

Antasionasti, I., Riyanto, S., Rohman, A. (2017). Antioxidant activities and phenolics contents of avocado (Persea americana Mill.) peel in vitro. Research Journal of Medicinal Plant, 11(2), 55-61. https://doi.org/10.3923/rjmp.2017.55.61

Araújo, R.G., Rodriguez-Jasso, R.M., Ruiz, H.A., Pintado, M.M.E., Aguliar, C.N. (2018). Avocado by-products: Nutritional and functional properties. Trends in Food Science & Technology, 80, 51-60. https://doi.org/10.1016/j.tifs.2018.07.027

Bayram, S. (2005). Bazı avocado çeşitlerinde hasat zamanını belirlemek için fizyolojik parametrelerin kullanılması (Using of physiological parameters in some avocado cultivars to determinate harvest date). Süleyman Demirel University, Master Thesis, Graduate School of Natural and Applied Sciences, 53 p.

Bowen, J., Billing, D., Connolly, P., Smith, W., Cooney, J., Burdon, J. (2018). Maturity, storage and ripening effects on anti-fungal compounds in the skin of 'Hass' avocado fruit. Postharvest Biology and Technology, 146, 43-50. https://doi.org/10.1016/j.postharvbio.2018.08.005

Calderón-Oliver, M., Escalona-Buendía, H.B., MedinaCampos, O.N., Pedraza-Chaverri, J., Pedroza-Islas, R., & Ponce-Alquicira, E. (2016). Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts. LWT-Food Science and Technology, 65, 46-52. https://doi.org/10.1016/j.lwt.2015.07.048

Colombo, R., Papetti, A. (2019). Avocado (Persea americana Mill.) by-products and their impact: from bioactive compounds to biomass energy and sorbent material for removing contaminants. A review. International Journal of Food Science & Technology, 54(4), 943-951. https://doi.org/10.1111/ijfs.14143

Coman, V., Teleky, B., Mitrea, L., Martău, G.A., Szabo, K., Călinoiu, L., Vodnar, D.C. (2020). Bioactive potential of fruit and vegetable wastes. Advances in Food and Nutrition Research, 91, 157-225. https://doi.org/10.1016/bs.afnr.2019.07.001

Devi, R., Singh, V., Kumar, A. (2008). COD and BOD reduction from coffee processing wastewater using Avacado peel carbon. Bioresource Technology, 99, 1853-1860. https://doi.org/10.1016/j.biortech.2007.03.039

FAOSTAT (2017). FAO statistical database (FAOSTAT). http://www.fao.org/faostat/en/#data/QC Retrieved 2020 May 15, 2020.

FAOSTAT (2018). FAO statistical database (FAOSTAT). http://www.fao.org/faostat/en/#data/QC Retrieved 2020 July 17, 2020.

Figueroa, J.G., Borrás-Linares, I., Lozano-Sánchez, J., Segura-Carretero, A. (2018). Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass QTOF. Food Chemistry, 245, 707-716. https://doi.org/10.1016/j.foodchem.2017.12.011

Golukcu, M., Ozdemir, F. (2010). Changes in phenolic composition of avocado cultivars during harvesting time. Chemistry of Natural Compounds, 46(1), 112-115. https://doi.org/10.1007/s10600-010-9541-5

Hurtado-Fernández, E., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A. (2018). Avocado fruit-Persea americana. In: Rodrigues, S., Silva, Ede S. Brito, E.Sde. (Eds.). Exotic Fruits Reference Guide. Elsevier-Academic Press, London. https://doi.org/10.1016/B978-0-12-803138-4.00001-0

Karasawa, M.M.G., Mohan, C. (2018). Fruits as prospective reserves of bioactive compounds: A review. Natural Products and Bioprospecting, 8, 335-346. https://doi.org/10.1007/s13659-018-0186-6

Kosińska, A., Karamać, M., Estrella, I., Hernández, T., Bartolomé, B., Dykes, G.A. (2012). Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. Journal of Agricultural and Food Chemistry, 60(18), 4613-4619. https://doi.org/10.1021/jf300090p

Lin, D., Xiao, M., Zhao, J., Li, Z., Xing, B., Li, X., Kong, M., Li, L., Zhang, Q., Liu, Y., Chen, H., Qin, W., Wu, H., & Chen, S. (2016). An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Molecules, 21(10), 1374. https://doi.org/10.3390/molecules21101374

López-Cobo, A., Gómez-Caravaca, A.M., Pasini, F., Caboni, M.F., Segura-Carretero, A., Fernández-Gutiérrez, A. (2016). HPLC-DAD-ESI-QTOF-MS and HPLCFLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado. LWT - Food Science and Technology, 73, 505- 513. https://doi.org/10.1016/j.lwt.2016.06.049

Lu, Q., Arteaga, J.R., Zhang, Q., Huerta, S., Go, V.L.W., Heber, D. (2005). Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances. Journal of Nutritional Biochemistry, 16(1), 23-30. https://doi.org/10.1016/j.jnutbio.2004.08.003

Mardigan, L.P., Santos, V.J.dos., Silva, P.T.da., Visentainer, J.V., Gomes, S.T.M., Matsushita, M. (2018). Investigation of bioactive compounds from various avocado varieties (Persea americana Miller). Food Science and Technology, 39(1), 1-7. https://doi.org/10.1590/fst.34817

Mark, R., Lyu, X., Lee, J.J.L., Parra-Saldívar, R., & Chen, W.N. (2019). Sustainable production of natural phenolics for functional food applications. Journal of Functional Foods, 57, 233-254. https://doi.org/10.1016/j.jff.2019.04.008

Melgar, B., Dias, M.I., Ciric, A., Sokovic, M., Garcia-Castello, E.M., Rodrigues-Lopez, A.D., Barros, L., Ferreira, I.C.R.F. (2018). Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants. Industrial Crops and Products, 111, 212-218. https://doi.org/10.1016/j.indcrop.2017.10.024

Migliore, G., Farina, V., Dara Guccione, G., Schifani, G. (2018). Quality determinants of avocado fruit consumption in Italy. Implications for small farms. Food Safety Management, 19(163), 148-153.

Morais, D.R., Rotta, E.M., Sargi, S.C., Schmidt, E.M., Bonafe, E.G., Eberlin, M.N., Sawaya, A.C.H.F., & Visentainer, J.V. (2015). Antioxidant activity, phenolics and UPLCESI(-)-MS of extracts from different tropical fruits parts and processed peels. Food Research International, 77, 392-399. https://doi.org/10.1016/j.foodres.2015.08.036

Ortiz-Viedma, J., Rodriguez, A., Vega, C., Osorio, F., Defillipi, B., Ferraira, R., Saavedra, J. (2018). Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening under refrigeration conditions. Journal of Food Engineering, 219, 62-70. https://doi.org/10.1016/j.jfoodeng.2017.09.014

Ozdemir, F., Topuz, A. (2004). Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period. Food Chemistry, 86(1), 79-83. https://doi.org/10.1016/j.foodchem.2003.08.012

Palma, C., Lloret, L., Puen, A., Tobar, M., Contreras, E. (2016). Production of carbonaceous material from avocado peel for its application as alternative adsorbent for dyes removal. Chinese Journal of Chemical Engineering, 24(4), 521-528. https://doi.org/10.1016/j.cjche.2015.11.029

Permal, R., Chang, W.L., Seale, B., Hamid, N., & Kam, R. (2020). Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. Food Chemistry, 306, 125635. https://doi.org/10.1016/j.foodchem.2019.125635

Rodríguez-Carpena, J.G., Morcuende, D., Estévez, M. (2011). Avocado by-products as inhibitors of colour deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science, 89(2), 166-173. https://doi.org/10.1016/j.meatsci.2011.04.013

Rotta, E.M., Morais, D.R.de., Biondo, P.B.F., Santos, V.J.dos., Matsushita, M., Visentainer, J.V. (2016). Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity. Acta Scientiarum-Technology, 38(1), 23-29. https://doi.org/10.4025/actascitechnol.v38i1.27397

Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C.Toledo, L., Enrione, J., & Galvez, L. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. Journal of Food Engineering, 198, 81-90. https://doi.org/10.1016/j.jfoodeng.2016.11.018

Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M., & Lobo, M.G. (2018). Fruit and vegetable waste: bioactive compounds, their extraction, and possible utilization. Comprehensive Reviews in Food Science and Food Safety, 17(3), 512- 531. https://doi.org/10.1111/1541-4337.12330

Shodehinde, S.A., Oboh, G. (2013). Antioxidant properties of aqueous extracts of unripe Musa paradisiaca on sodium nitroprusside induced lipid peroxidation in rat pancreas in vitro. Asian Pacific Journal of Tropical Biomedicine, 3(6), 449-457. https://doi.org/10.1016/S2221-1691(13)60095-7

Tremocoldi, M.A., Rosalen, P.L., Franchin, M., Massarioli, A.P., Denny, C., Daiuto, É.R., J.A.R., Melo, P.S., & de Alencar, S.M. (2018). Exploration of avocado by-products as natural sources of bioactive compounds. PLoS One, 13(2), e0192577. https://doi.org/10.1371/journal.pone.0192577

Vinha, A.F., Moreira, J., Barreira, S.V.P. (2013). Physicochemical parameters, phytochemical composition and antioxidant activity of the Algarvian avocado (Persea americana Mill.). Journal of Agricultural Science, 5(12), 100-109. https://doi.org/10.5539/jas.v5n12p100

Wang, W., Bostic, T.R., Gu, L. (2010). Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars. Food Chemistry, 122(4), 1193-1198. https://doi.org/10.1016/j.foodchem.2010.03.114

Yahia, E.M., Woolf, A.B. (2011). Avocado (Persea americana Mill.). In: Postharvest Biology and Technology of Tropical and Subtropical Fruits. Woodhead Publishing Limited, Cambridge. https://doi.org/10.1533/9780857092762.125