Efecto de la digestión gastrointestinal in-vitro sobre el contenido fenólico de un extracto rico en antioxidantes de subproductos de aguacate

Abstract

Abstract: Avocado is an important oleaginous fruit, grown in tropical and subtropical climates, it has a high content of phenolic compounds. But the by-products such as the seed and theskin are discarded without an effective use, despite the richness in phenolic compounds.In this research, the avocado by-products were dehydrated by extracting their bioactive compounds with an ethanol-water mixture, then the seed and skin extracts were lyophilized and atomized. Subsequently, the stability of the phenolic content and antioxidant capacity were evaluated by the ABTS method after having undergone an in-vitro gastrointestinal digestion process. The results show us a greater phenolic and antioxidant stability of the extracts that were atomized, unlike the dehydrated sample and lyophilized extract that does not present instability due to the fact that they come into direct contact with the enzymes and pH, producing degradation. Evidence that theatomized extract presents us with a protective barrier during the digestive process that manages to maintain a large percentage of the antioxidant activity of avocado by-products.