Inclusion of Hass avocado-oil improves postprandial metabolic responses to a hypercaloric-hyperlipidic meal in overweight subjects

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value-added compounds

Consumer priorities in healthy diets and lifestyle boosted the demand for nutritious and functional foods as well as plant-based ingredients. Avocado has become a food trend due to its nutritional and functional values, which in turn is increasing its consumption and production worldwide. Avocado edible portion has a high content of lipids, with the pulp and its oil being rich in monounsaturated fatty acids and essential omega - 3 and omega - 6 polyunsaturated fatty acids (PUFA). These fatty acids are mainly esterified in triacylglycerides, the major lipids in pulp, but also in minor components such as polar lipids (phospholipids and glycolipids). Polar lipids of avocado have been overlooked despite being recently highlighted with functional properties as well. The growth in the industry of avocado products is generating an increased amount of their byproducts, such as seed and peels (nonedible portions), still undervalued. The few studies on avocado byproducts pointed out that they also contain interesting lipids, with seeds particularly rich in polar lipids bearing PUFA, and thus can be reused as a source of add-value phytochemical. Mass spectrometry-based lipidomics approaches appear as an essential tool to unveil the complex lipid signature of avocado and its byproducts, contributing to the recognition of value-added lipids and opening new avenues for their use in novel biotechnological applications. The present review provides an up-to-date overview of the lipid signature from avocado pulp, peel, seed, and its oils.

Avocado (Persea americana Mill) and its phytoconstituents: potential for cancer prevention and intervention

Dietary compounds, including fruits, vegetables, nuts, and spices, have been shown to exhibit anticancer properties due to their high concentrations of vitamins, minerals, fiber, and secondary metabolites, known as phytochemicals. Although emerging studies suggest that avocado (Persea americana Mill) displays antineoplastic properties in addition to numerous other health benefits, current literature lacks an updated comprehensive systematic review dedicated to the anticancer effects of avocado. This review aims to explore the cancer-preventive effects of avocados and the underlying molecular mechanisms. The in vitro studies suggest the various avocado-derived products and phytochemicals induced cytotoxicity, reduced cell viability, and inhibited cell proliferation. The in vivo studies revealed reduction in tumor number, size, and volume as well. The clinical studies demonstrated that avocado leaf extract increased free oxygen radical formation in larynx carcinoma tissue. Various avocado products and phytochemicals from the avocado fruit, including avocatin-B, persin, and PaDef defensin, may serve as viable cancer prevention and treatment options based on current literature. Despite many favorable outcomes, past research has been limited in scope, and more extensive and mechanism-based in vivo and randomized clinical studies should be performed before avocado-derived bioactive phytochemicals can be developed as cancer preventive agents.

Avocado oil alleviates non-alcoholic fatty liver disease by improving mitochondrial function, oxidative stress and inflammation in rats fed a high fat-High fructose diet

Non-alcoholic fatty liver disease (NAFLD) is characterized by lipid accumulation in hepatocytes, and in advanced stages, by inflammation and fibrosis. Excessive ROS production due to mitochondrial dysfunction contributes to NAFLD development, making the decrease in mitochondrial ROS production an emerging target to alleviate NAFLD. Previously, we have shown that avocado oil, a source of several bioactive compounds with antioxidant effects, decreases oxidative stress by improving the function of the mitochondrial electron transport chain (ETC) and decreasing ROS levels in mitochondria of diabetic and hypertensive rats. Therefore, we tested in this work whether avocado oil alleviates NAFLD by attenuating mitochondrial dysfunction, oxidative stress and inflammation. NAFLD was induced in rats by a high fat-high fructose (HF) diet administered for six (HF6) or twelve (HF12) weeks. Hepatic steatosis, hypertrophy and inflammation were detected in both the HF6 and HF12 groups. Hyperglycemia was observed only in the HF12 group. The HF6 and HF12 groups displayed dyslipidemia, impairments in mitochondrial respiration, complex III activity, and electron transfer in cytochromes in the complex III. This led to an increase in the levels of ROS and lipid peroxidation. The substitution of the HF6 diet by standard chow and avocado oil for 6 weeks (HF6+AVO + D), or supplementation of the HF12 diet with avocado oil (HF12 + AVO), ameliorated NAFLD, hyperglycemia, dyslipidemia, and counteracted mitochondrial dysfunctions and oxidative stress. The substitution of the HF6 diet by standard chow without avocado oil did not correct many of these abnormalities, confirming that the removal of the HF diet is not enough to counteract NAFLD and mitochondrial dysfunction. In summary, avocado oil decreases NAFLD by improving mitochondrial function, oxidative stress, and inflammation.

Extraction and characterization of phenolic compounds with antioxidant and antimicrobial activity from avocado seed (Persea americana mill)

The increase in the demand for Hass avocado has brought a rise in the generation of inedible waste such as peel and seed, by-products that are rich in bioactive substances. In the present study, aqueous, ethanolic, and supercritical fluid extracts were obtained from fresh seed and dry seed, which were analyzed to determine the antioxidant capacity measured through 2,2-diphenyl-2-picrylhydrazyl free radical (DPPH); 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) methods as well as the content of phenolic compounds. In addition, the antimicrobial activity of strains of food interest, such as Listeria monocytogenes, Salmonella enterica Typhimurium and Escherichia coli was evaluated. The ethanolic extract of fresh seed presented the highest antioxidant and antimicrobial activity. The aqueous extract of fresh seed registered a significant antioxidant capacity but an absence of antimicrobial activity. In contrast, the ethanolic extract of dry seed showed a representative antimicrobial activity on both S. enterica Typhimurium and L. monocytogenes, but low antioxidant activity. E. coli exhibited resistance against all the assessed extracts. The results from this work highlight the opportunity to consider the Hass avocado seed extracts as a novel alternative to replace or reduce the use of synthetic antioxidant and antimicrobial additives in food. Keywords: Waste by-product; Aqueous extract; Ethanolic extract; Supercritical extraction; Polyphenols; Free radical.

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP^®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP^®100, where it presented the highest encapsulation efficiency.

Influence of products portfolio and process contextualization on the economic performance of small- and large-scale avocado biorefineries

This research paper seeks to evaluate the influence of the context, processing scale, and portfolio of products on the economic performance of different avocado-based biorefineries. For this, two scenarios in small and large-scale biorefineries were compared. The case of scenario 1 (avocado oil, animal feed, and electricity production) was the best small-scale alternative to be implemented in rural zones than scenario 2 (guacamole and electricity production). The minimum Processing Scale for Economic Feasibility was 0.85 and 1.1 ton/day for scenarios 1 and 2. Compared to lactic acid and xylitol production, the large-scale process addressed to produce levulinic acid, furfural, and lignin (scenario 1) was the best option (scenario 2). In scenario 1, the minimum Processing Scale for Economic Feasibility was 15.50 ton/day compared with scenario 2 of 41.95 ton/day. Based on these values, scenario 1 has the highest feasibility of being implemented in countries such as Colombia.

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.

A Review on Hepatoprotective Effects of Some Medicinal Plant Oils

Background:

The liver is the second largest organ inside the human body. It can be damaged by several toxic molecules and medicinal agents taken in overdoses. Indeed, there are some oils obtained from different herbs that can be used to protect the liver injury.

Objective:

This review aims to give details on some oils that have been tested for their hepatoprotective effect.

Methods:

We reviewed 79 articles published between 1980 and 2019 in English language using three databases Sciencedirect, Web of Science and PubMed. So, we have used the keywords related to hepatoprotective activity: Hepatoprotective, liver disease, plant and oil and we have classified the plants in alphabetical order as a list containing their scientific and family names, as well as the experimental assay and the results obtained from these studies.

Results:

As a result, we have described 18 species belonging to 18 families: Altingiaceae, Apiaceae, Arecaceae, Asteraceae, Cactaceae, Caryocaraceae, Cucurbitaceae, Lauraceae, Leguminoseae, Malvaceae, Moringaceae, Myrtaceae, Oleaceae, Pinaceae, Ranunculaceae, Rosaceae, Theaceae and Vitaceae. Among the most common fatty acids present in hepatoprotective oils are palmitic acid, linoleic acid, oleic acid and stearic acid.

Conclusion:

These oils have shown beneficial properties regarding the hepatoprotective activity.

Non-nutrients and nutrients from Latin American fruits for the prevention of cardiovascular diseases

Non-communicable diseases (NCDs) have been rapidly increasing; among them, cardiovascular diseases (CVDs) are responsible for around 1/3 of deaths in the world. Environmental factors play a central role in their development. Diet is a very important factor in this scenario, and the intake of fruits and vegetables has been considered as one of the critical strategies for reducing the risk of CVDs. Fruits are a source of micronutrients and bioactive compounds that could have cardioprotective effects through several distinct mechanisms, such as antioxidant, antithrombotic and antiplatelet activities, vasodilatation, improvement of plasma lipid profiles, and modulation of inflammatory signaling. Brazil has a very rich and unexplored biodiversity in its different biomes, with several types of fruit, which are a source of bioactive compounds and micronutrients with therapeutic properties. In this sense, this review shows the current knowledge regarding the cardioprotective properties of selected Latin American and Brazilian fruits, including their effects on the activation of platelets and on the inflammation processes involved in atherosclerosis and cardiovascular diseases.

Avocado fruit and by-products as potential sources of bioactive compounds

The increased demand for avocado, and therefore production and consumption, generate large quantities of by-products such as seeds, peel, and defatted pulp, which account for approximately 30% of fruit weight, and which are commonly discarded and wasted. The present review focuses on various compounds present in avocado fruit and its by-products, with particular interest to those that can be potentially used in different industrial forms, such as nutraceuticals, to add to or to formulate functional foods, among other uses. Main molecular families of bioactive compounds present in avocado include phenolic compounds (such as hydroxycinnamic acids, hydroxybenzoic acids, flavonoids and proanthocyanins), acetogenins, phytosterols, carotenoids and alkaloids. Types, contents, and possible functions of these bioactive compounds are described from a chemical, biological, and functional approach. The use of avocado and its by-products requires using processing methods that allow highest yield with the least amount of unusable residues, while also preserving the integrity of bioactive compounds of interest. Avocado cultivar, fruit development, ripening stage, and processing methods are some of the main factors that influence the type and amount of extractable molecules. The phytochemical diversity of avocado fruit and its by-products make them potential sources of nutraceutical compounds, from which functional foods can be obtained, as well as other applications in food, health, pigment, and material sectors, among others.

Characterization, Quantification and Quality Assessment of Avocado (Persea americana Mill.) Oils

Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have recently increased in popularity. Unfortunately, sufficient evidence is not available to support the claimed health benefit and safe use of such oils. To address potential quality issues and identify possible adulteration, authenticated avocado oils extracted from the fruit peel, pulp and seed by supercritical fluid extraction (SFE), as well as commercial avocado pulp and seed oils sold in US market were analyzed for TGs and FAs in the present study. Characterization and quantification of TGs were conducted using UHPLC/ESI-MS. Thirteen TGs containing saturated and unsaturated fatty acids in avocado oils were unambiguously identified. Compared to traditional analytical methods, which are based only on the relative areas of chromatographic peaks neglecting the differences in the relative response of individual TG, our method improved the quantification of TGs by using the reference standards whenever possible or the reference standards with the same equivalent carbon number (ECN). To verify the precision and accuracy of the UHPLC/ESI-MS method, the hydrolysis and transesterification products of avocado oil were analyzed for fatty acid methyl esters using a GC/MS method. The concentrations of individual FA were calculated, and the results agreed with the UHPLC/ESI-MS method. Although chemical profiles of avocado oils from pulp and peel are very similar, a significant difference was observed for the seed oil. Principal component analysis (PCA) based on TG and FA compositional data allowed correct identification of individual avocado oil and detection of possible adulteration.

Technological Potential of Avocado Oil: Prospective Study Based on Patent Documents

BACKGROUND

Avocado (Persea Americana, Mill.), belonging to the Lauraceae family, is considered a tropical fruit originating in Central America, with Mexico being the largest producer in the world. The fruit stands out for its economic potential and high nutritional value and its oil has good commercial value, however, its production is still incipient, being mainly used by the pharmaceutical and cosmetic industries. Despite producing a significant amount of oil, the avocado seed is still considered a by-product of fruit processing.

METHODS

Thus, the objective of this work was to evaluate the technological potential of the oil obtained from the avocado and avocado seed through the research and analysis of patent documents available worldwide, in order to identify the main countries that have the technology researched as well as, the main areas of application. We revised all the patents related to acquisition, application and the use of avocado oil. For this, a search was carried out for the database of the Derwent Innovation Index (DII), which compiles the collection of documents published around the world.

RESULTS

A total of 144 patent documents were identified, which were evaluated for the country of origin of thepublisher, the type of thepublisher, inventors, rate of publication over time and areas of application. There has been an increase in the number of patents producded as of 2011, which proves it to be a current and interesting technology. The main countries were the United States and the European Union.

CONCLUSION

The documents identified referred to different processes applied to obtain oil, as well as the application for the development of new food, cosmetic and veterinary products. In this way, although incipient, the researched technology proved to be a promising area of research to be explored by universities and companies in view of the characteristics and potential of the product.

Avocado Oil: Characteristics, Properties, and Applications

Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.