Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
Avocado cv. ‘Hass’ paste is the main byproduct derived from industrial avocado processing, and contains various bioactive compounds (BCs). Consumption of these compounds from different sources has been associated with positive health effects, although studies of avocado byproducts remain minimal. Av...
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| Veröffentlicht in: | Journal of food measurement & characterization 2021-12, Vol.15 (6), p.5460-5476 |
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| creator | Shain, Zuñiga-Martínez B Abraham, Domínguez-Avila J Wall-Medrano, Abraham Fernando, Ayala-Zavala J Hernández-Paredes, Javier Salazar-López, Norma J Villegas-Ochoa, Mónica A González-Aguilar, Gustavo A |
| description | Avocado cv. ‘Hass’ paste is the main byproduct derived from industrial avocado processing, and contains various bioactive compounds (BCs). Consumption of these compounds from different sources has been associated with positive health effects, although studies of avocado byproducts remain minimal. Avocado paste was analyzed, regarding its physicochemical properties, proximate composition, main BCs, antioxidant capacity, in vitro digestion and in silico interactions of its three main phenolics with cholesterol. Avocado paste contained 14.2% of lipids and 13.8% of protein. Total phenolic compounds were 2.1 mg GAE/g dw, with a phenolic profile that contained phenolic acids (ferulic, protocatechuic and
p
-coumaric acids) as its main compounds. Carotenoids (mainly β-carotene), tocopherols (mainly α-tocopherol), fatty acids (mainly oleic acid) and other BCs were also identified and quantified. Release of its phenolic compounds and antioxidant capacity were highest in the gastric phase of an in vitro digestion. In silico analyses showed that ferulic acid had the strongest interaction with cholesterol, suggesting a possible mechanism to inhibit its intestinal absorption. According to its composition and characteristics, it is possible to suggest avocado paste may be used as an unconventional source of BCs, with possible effects on cholesterol digestion. |
| doi_str_mv | 10.1007/s11694-021-01117-z |
| format | Article |
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p
-coumaric acids) as its main compounds. Carotenoids (mainly β-carotene), tocopherols (mainly α-tocopherol), fatty acids (mainly oleic acid) and other BCs were also identified and quantified. Release of its phenolic compounds and antioxidant capacity were highest in the gastric phase of an in vitro digestion. In silico analyses showed that ferulic acid had the strongest interaction with cholesterol, suggesting a possible mechanism to inhibit its intestinal absorption. According to its composition and characteristics, it is possible to suggest avocado paste may be used as an unconventional source of BCs, with possible effects on cholesterol digestion.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-021-01117-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antioxidants ; Bioactive compounds ; Biological activity ; Byproducts ; Carotene ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cholesterol ; Composition ; Digestion ; Engineering ; Fatty acids ; Ferulic acid ; Food Science ; Intestinal absorption ; Lipids ; Oleic acid ; Original Paper ; Phenolic acids ; Phenols ; Physicochemical properties ; Tocopherol ; Tocopherols ; β-Carotene</subject><ispartof>Journal of food measurement & characterization, 2021-12, Vol.15 (6), p.5460-5476</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-e0a4ec03914a8b0c8dde1d72bea3f77385be3b42cdc61371aea6c3df930deef33</citedby><cites>FETCH-LOGICAL-c319t-e0a4ec03914a8b0c8dde1d72bea3f77385be3b42cdc61371aea6c3df930deef33</cites><orcidid>0000-0002-0691-6453 ; 0000-0002-8597-3455 ; 0000-0002-7452-286X ; 0000-0002-6196-3607 ; 0000-0002-4280-5486 ; 0000-0001-5802-9859 ; 0000-0001-6220-1623 ; 0000-0001-5559-1694</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-021-01117-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-021-01117-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Shain, Zuñiga-Martínez B</creatorcontrib><creatorcontrib>Abraham, Domínguez-Avila J</creatorcontrib><creatorcontrib>Wall-Medrano, Abraham</creatorcontrib><creatorcontrib>Fernando, Ayala-Zavala J</creatorcontrib><creatorcontrib>Hernández-Paredes, Javier</creatorcontrib><creatorcontrib>Salazar-López, Norma J</creatorcontrib><creatorcontrib>Villegas-Ochoa, Mónica A</creatorcontrib><creatorcontrib>González-Aguilar, Gustavo A</creatorcontrib><title>Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Avocado cv. ‘Hass’ paste is the main byproduct derived from industrial avocado processing, and contains various bioactive compounds (BCs). Consumption of these compounds from different sources has been associated with positive health effects, although studies of avocado byproducts remain minimal. Avocado paste was analyzed, regarding its physicochemical properties, proximate composition, main BCs, antioxidant capacity, in vitro digestion and in silico interactions of its three main phenolics with cholesterol. Avocado paste contained 14.2% of lipids and 13.8% of protein. Total phenolic compounds were 2.1 mg GAE/g dw, with a phenolic profile that contained phenolic acids (ferulic, protocatechuic and
p
-coumaric acids) as its main compounds. Carotenoids (mainly β-carotene), tocopherols (mainly α-tocopherol), fatty acids (mainly oleic acid) and other BCs were also identified and quantified. Release of its phenolic compounds and antioxidant capacity were highest in the gastric phase of an in vitro digestion. In silico analyses showed that ferulic acid had the strongest interaction with cholesterol, suggesting a possible mechanism to inhibit its intestinal absorption. According to its composition and characteristics, it is possible to suggest avocado paste may be used as an unconventional source of BCs, with possible effects on cholesterol digestion.</description><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Byproducts</subject><subject>Carotene</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cholesterol</subject><subject>Composition</subject><subject>Digestion</subject><subject>Engineering</subject><subject>Fatty acids</subject><subject>Ferulic acid</subject><subject>Food Science</subject><subject>Intestinal absorption</subject><subject>Lipids</subject><subject>Oleic acid</subject><subject>Original Paper</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Physicochemical properties</subject><subject>Tocopherol</subject><subject>Tocopherols</subject><subject>β-Carotene</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kcFq3DAQhk1IICHNC-Qk6LVuJEux172FkLSBQC_NWcjSeFeLV-Nq7C3Z1-uLZdwt7S0gkJj5_2_Q_EVxreRnJWVzQ0rVrSllpUqplGrKw0lxUalWl0Zpc_rvXdXnxRXRVkqWNcbU-qL4fbdH7wKK0dEEos-4EzGFmaYc3SC61zFjmP1EwvFJYk4e0x7SFDFxn3DOHgT2oovo_BT3IDzuRpxToC_Cb1zmKuR4cIvjE7PFPk4ZRYhroKXG1LCUKQ7RI79YvpAw0cKNPHrnuD9uICFLSPyK04bRODAAMg4firPeDQRXf-_L4uXx4cf9t_L5-9en-7vn0mvVTiVIZ8BL3SrjVp30qxBAhabqwOm-afTqtgPdmcoHXyvdKAeu9jr0rZYBoNf6svh45PJOfs483G75-7wGstXtqjLMaCSrqqPKZyTK0Nsxx53Lr1ZJu-Rlj3lZzsv-ycse2KSPJmJxWkP-j37H9QaIdaAn</recordid><startdate>20211201</startdate><enddate>20211201</enddate><creator>Shain, Zuñiga-Martínez B</creator><creator>Abraham, Domínguez-Avila J</creator><creator>Wall-Medrano, Abraham</creator><creator>Fernando, Ayala-Zavala J</creator><creator>Hernández-Paredes, Javier</creator><creator>Salazar-López, Norma J</creator><creator>Villegas-Ochoa, Mónica A</creator><creator>González-Aguilar, Gustavo A</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-0691-6453</orcidid><orcidid>https://orcid.org/0000-0002-8597-3455</orcidid><orcidid>https://orcid.org/0000-0002-7452-286X</orcidid><orcidid>https://orcid.org/0000-0002-6196-3607</orcidid><orcidid>https://orcid.org/0000-0002-4280-5486</orcidid><orcidid>https://orcid.org/0000-0001-5802-9859</orcidid><orcidid>https://orcid.org/0000-0001-6220-1623</orcidid><orcidid>https://orcid.org/0000-0001-5559-1694</orcidid></search><sort><creationdate>20211201</creationdate><title>Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol</title><author>Shain, Zuñiga-Martínez B ; Abraham, Domínguez-Avila J ; Wall-Medrano, Abraham ; Fernando, Ayala-Zavala J ; Hernández-Paredes, Javier ; Salazar-López, Norma J ; Villegas-Ochoa, Mónica A ; González-Aguilar, Gustavo A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-e0a4ec03914a8b0c8dde1d72bea3f77385be3b42cdc61371aea6c3df930deef33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Byproducts</topic><topic>Carotene</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cholesterol</topic><topic>Composition</topic><topic>Digestion</topic><topic>Engineering</topic><topic>Fatty acids</topic><topic>Ferulic acid</topic><topic>Food Science</topic><topic>Intestinal absorption</topic><topic>Lipids</topic><topic>Oleic acid</topic><topic>Original Paper</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Physicochemical properties</topic><topic>Tocopherol</topic><topic>Tocopherols</topic><topic>β-Carotene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shain, Zuñiga-Martínez B</creatorcontrib><creatorcontrib>Abraham, Domínguez-Avila J</creatorcontrib><creatorcontrib>Wall-Medrano, Abraham</creatorcontrib><creatorcontrib>Fernando, Ayala-Zavala J</creatorcontrib><creatorcontrib>Hernández-Paredes, Javier</creatorcontrib><creatorcontrib>Salazar-López, Norma J</creatorcontrib><creatorcontrib>Villegas-Ochoa, Mónica A</creatorcontrib><creatorcontrib>González-Aguilar, Gustavo A</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shain, Zuñiga-Martínez B</au><au>Abraham, Domínguez-Avila J</au><au>Wall-Medrano, Abraham</au><au>Fernando, Ayala-Zavala J</au><au>Hernández-Paredes, Javier</au><au>Salazar-López, Norma J</au><au>Villegas-Ochoa, Mónica A</au><au>González-Aguilar, Gustavo A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2021-12-01</date><risdate>2021</risdate><volume>15</volume><issue>6</issue><spage>5460</spage><epage>5476</epage><pages>5460-5476</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Avocado cv. ‘Hass’ paste is the main byproduct derived from industrial avocado processing, and contains various bioactive compounds (BCs). Consumption of these compounds from different sources has been associated with positive health effects, although studies of avocado byproducts remain minimal. Avocado paste was analyzed, regarding its physicochemical properties, proximate composition, main BCs, antioxidant capacity, in vitro digestion and in silico interactions of its three main phenolics with cholesterol. Avocado paste contained 14.2% of lipids and 13.8% of protein. Total phenolic compounds were 2.1 mg GAE/g dw, with a phenolic profile that contained phenolic acids (ferulic, protocatechuic and
p
-coumaric acids) as its main compounds. Carotenoids (mainly β-carotene), tocopherols (mainly α-tocopherol), fatty acids (mainly oleic acid) and other BCs were also identified and quantified. Release of its phenolic compounds and antioxidant capacity were highest in the gastric phase of an in vitro digestion. In silico analyses showed that ferulic acid had the strongest interaction with cholesterol, suggesting a possible mechanism to inhibit its intestinal absorption. According to its composition and characteristics, it is possible to suggest avocado paste may be used as an unconventional source of BCs, with possible effects on cholesterol digestion.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-021-01117-z</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0002-0691-6453</orcidid><orcidid>https://orcid.org/0000-0002-8597-3455</orcidid><orcidid>https://orcid.org/0000-0002-7452-286X</orcidid><orcidid>https://orcid.org/0000-0002-6196-3607</orcidid><orcidid>https://orcid.org/0000-0002-4280-5486</orcidid><orcidid>https://orcid.org/0000-0001-5802-9859</orcidid><orcidid>https://orcid.org/0000-0001-6220-1623</orcidid><orcidid>https://orcid.org/0000-0001-5559-1694</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidants Bioactive compounds Biological activity Byproducts Carotene Carotenoids Chemistry Chemistry and Materials Science Chemistry/Food Science Cholesterol Composition Digestion Engineering Fatty acids Ferulic acid Food Science Intestinal absorption Lipids Oleic acid Original Paper Phenolic acids Phenols Physicochemical properties Tocopherol Tocopherols β-Carotene |
| title | Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol |
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