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Comparison of Antioxidant and Acetyl Cholinesterase Inhibitory Activities of Ethanol Extracts from Different Cultivars and Different Parts of Avocado Fruits

ZHENG Xiaoyan1, WANG Jiashui1, MA Funing1, SHENG Zhanwu1, MA Weihong1, CHEN Wenxue2, TAN Lin1,*,AI Binling1, ZHENG Lili1, YU Qingxiang3   

  1. 1. Hainan Key Laboratory of Banana Genetic Improvement, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China; 2. College of Food Science and Technology, Hainan University, Haikou 571101, China; 3. College of Agronomy, Hainan University, Haikou 571101, China
  • Online:2017-03-15 Published:2017-03-28

Abstract: The antioxidant and acetyl cholinesterase inhibitory activities and polyphenol contents of ethanol extracts from the peel, pulp and pit of avocado fruits of four different cultivars were assayed and compared in this work. The results showed that the contents of total polyphenolics in three parts of avocado fruits ranged from 9.6 to 27.8 mg gallic acid equivalents (GAE) per gram dry weight. The antioxidant and acetyl cholinestera inhibitory activities of all samples were in a concentration-dependent manner. Among four avocado cultivars, the peel and kern of the Reed cultivar exhibited the greatest activity in scavenging 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS+·), as well as inhibiting acetyl cholinesterase, whereas the peel and pit of the Reyan 1 and Fuerte cultivars displayed the highest hydroxyl free radical scavenging activity. For the same variety, the activity of extracts from the peel and pit was much stronger than that of the pulp. Therefore, we should improve the utilization of inedible parts (peel and pit) of avocado fruits as much as possible during processing in order to turn the wastes into treasure and achieve high value-added utilization.

Key words: avocado, polyphenol, antioxidant, acetylcholine esterase

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