Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.)

• Autor(a) principal: Amado,Daieni Alves Vieira
• Data de Publicação: 2019
• Outros Autores: Helmann,Giovani Andrey Bet, Detoni,Alessandra Maria, Carvalho,Sérgio Luiz Colucci de, Aguiar,Caroline Mariana de, Martin,Clayton Antunes, Tiuman,Tatiana Shioji, Cottica,Solange Maria
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100406
• topic: Phenolic compounds; Flavonoid; Artemia salina; Hemolytic activity; Fruit; Byproduct

Abstract The antioxidant and antibacterial activity and toxicity of natural products can change according to plant variety, as well as the part of the plant which is analyzed. In this study, peel, pulp and seed of four avocado varieties (Quintal, Fortuna, Margarida, and Hass) were analyzed for antioxidant and antibacterial properties and toxicity. There are few studies in the literature comparing these three first varieties. Antioxidant capacity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS [2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid)], and FRAP (Ferric Reducing Ability Power) methods, along with the content of phenolic compounds and flavonoids. Principal component analysis was applied for antioxidant tests. Antibacterial activity against food pathogens was assessed by the minimum inhibitory concentration and minimum bactericidal concentration tests. Toxicity was evaluated against Artemia salina and also by hemolytic activity. The ethanolic extract of Quintal variety peel presented the greatest antioxidant and antibacterial activity. This same extract showed no toxicity in the preliminary tests, and shows great potential for food industry application as an additive.