Malaysian Journal of Analytical Sciences Vol 26 No 3 (2022): 439 - 446

 

 

 

 

 

PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF ULTRASOUND-ASSISTED AVOCADO SEED EXTRACT

 

(Fitokimia dan Aktiviti Antioksidan Ekstrak Biji Avokado Berbantukan Ultrabunyi)

 

Chin Xuan Tan¹*, Renee Chin¹, Seok Tyug Tan², Seok Shin Tan³

 

¹Department of Allied Health Sciences, Faculty of Science,

 Universiti Tunku Abdul Rahman, Jalan Universiti Bandar Barat 31900, Kampar Perak, Malaysia

²Department of Healthcare Professional, Faculty of Health and Life Sciences,

Management and Science University, University Drive, Off Persiaran Olahraga, Seksyen 13, 40100 Shah Alam,

Selangor, Malaysia

³Jeffrey Cheah School of Medicine and Health Sciences,
Monash University Malaysia, Bandar Sunway, Selangor, Malaysia

 

*Corresponding author:  tancx@utar.edu.my

 

 

Received: 13 February 2022; Accepted: 14 March 2022; Published:  27 June 2022

 

 

Abstract

Avocado seed is the residue from direct food consumption and fruit processing industry, which is rich in phytochemicals. Ultrasound-assisted extraction (UAE) has been proposed as a cost-effective technique to recover the phytochemicals from plant fractions. Sonication time is one of the parameters that may influence the quantity and quality of phytochemicals isolated from the plant fractions when using UAE. Hence, this study aimed to investigate the effect of different sonication times (0, 20, 40 and 60 min) used in the UAE on the phytochemicals and antioxidant capacity of methanolic avocado seed extract. Results indicated the total phenolic, flavonoid and anthocyanin content of the seed extracts were in the range of 31.90-41.62 mg GAE/100 g, 8.25-12.51 mg RE/100 g, and 8.02-24.57 mg CGE/100 g, respectively. UAE for 60 mins generated the significant highest (p<0.05) amount of phenolic, flavonoid and anthocyanin content. Based on the antioxidant capacity tests, UAE for 60 mins resulted in the highest antioxidant activity.

 

Keywords:  avocado seed, sonication time, phytochemicals, ultrasound-assisted extraction 

 

Abstrak

Biji alpukat merupakan bahan sisa daripada penggunaan secara langsung dan/atau industri pemprosesan buah-buahan, yang kaya dengan fitokimia. Pengekstrakan berbantukan ultrabunyi (UAE) merupakan kos efektif teknologi untuk mengisolasi fitokimia daripada sumber tumbuh-tumbuhan. Dalam kaedah UAE, masa sonikasi adalah salah satu faktor yang mempengaruhi kuantiti dan kualiti fitokimia yang diisolasi daripada sumber tumbuh-tumbuhan. Kajian ini bertujuan untuk analisa kesan masa sonikasi yang berbeza (0, 20, 40 dan 60 minit) dalam UAE terhadap fitokimia dan kapasiti antioksidan ekstrak biji alpukat metanol. Hasil kajian menunjukkan jumlah kandungan fenolik, flavonoid dan antosianin dalam ekstrak biji alpukat adalah dalam lingkungan 31.90-41.62 mg GAE/100 g, 8.25-12.51 mg RE/100 g dan 8.02-24.57 mg CGE/100 g. Penggunaan masa sonikasi 60 minit dalam UAE dapat menghasilkan kandungan fenolik, flavonoid dan antosianin yang paling signifikan banyak (p <0.05). Berdasarkan ujian kapasiti antioksidan, pengunaan masa sonikasi 60 minit dalam UAE dapat menghasilkan aktiviti antioksidan yang paling tinggi. 

 

Kata kunci:  biji alpukat, masa sonikasi, fitokimia, pengekstrakan berbantukan ultrabunyi

 

 

Graphical Abstract

 

 

References

1.      Tan, C. X., Tan, S. S. and Tan, S. T. (2017). Influence of geographical origins on the physicochemical properties of Hass avocado oil. Journal American Oil Chemical Society, 94:1431-1437

2.      Zafar, T. and Sidhu, J. S. (2011). Avocado: production, quality, and major processed products. In: Handb. Veg. Veg. Process. Blackwell Publishing Ltd., New Jersey, United States: pp 525-543.

3.      Costagli, G. and Betti, M. (2015). Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production. Journal Agriculture Engineering, 46:115.

4.      Duarte, P. F., Chaves, M. A., Borges, C. D. and Mendonça, C. R. B. (2016). Avocado: characteristics, health benefits and uses. Ciência Rural, 46:747-754

5.      Abraham, J. D., Abraham, J. and Takrama, J. F. (2018). Morphological characteristics of avocado (Persea americana Mill.) in Ghana. African Journal Plant Sciences, 12: 88-97.

6.      Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., Toledo, L., Enrione, J. and Galvez L. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. Journal Food Engineering, 198: 81-90.

7.      Segovia, F. J., Hidalgo, G. I., Villasante, J., Ramis, X. and Almajano, M. P. (2018). Avocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation. Molecules 23:1-14.

8.      Dabas, D., Shegog, R. M., Ziegler, G. R. and Lambert, J. D. (2013). Avocado (Persea americana) seed as a source of bioactive phytochemicals. Current Pharmaceutical Design, 19: 6133-6140.

9.      Fadimu, G. J., Ghafoor, K., Babiker, E. E., Al-Juhaimi, F., Abdulraheem, R. A., Adenekan, M. K. (2020) Ultrasound-assisted process for optimal recovery of phenolic compounds from watermelon (Citrullus lanatus) seed and peel. Journal Food Measure Characterization, 14:1784-1793.

10.   Zhang, Q. W., Lin, L. G. and Ye, W. C. (2018). Techniques for extraction and isolation of natural products: A comprehensive review. China Medicine, 13: 1-26.

11.   Tan, C. X. and Azrina, A. (2017). Dietary fiber and total phenolic content of selected raw and cooked beans and its combinations. International Food Research Journal, 24:1863-1868

12.   Sharma, V. and Agarwal, A. (2015). Physicochemical and antioxidant assays of methanol and hydromethanol extract of ariel parts of Indigofera tinctoria Linn. Indian Journal Pharmaceutical Sciences, 77: 729-734.

13.   Granato, D., Santos, J. S., Maciel, L. G. and Nunes, D. S. (2016). Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices. TrAC Trends Analytical Chemistry, 80: 266-279.

14.   Bagheri, E., Hajiaghaalipour, F., Nyamathulla, S. and Salehen, N. A. (2018). The apoptotic effects of Brucea javanica fruit extract against HT29 cells associated with p53 upregulation and inhibition of NF-κB translocation. Drug Design Development Theraphy, 12: 657-671.

15.   Ghafoor, K., Al-Juhaimi, F. Y. and Choi, Y. H. (2012) Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitis labrusca B.) seeds. Plant Foods Human Nutrition, 67:407-414

16.   Saenjum, C., Pattananandecha, T. and Nakagawa, K. (2020). Detection of antioxidant phytochemicals isolated from Camellia japonica seeds using HPLC and EPR imaging. Antioxidants, 9:1-14

17.   Segovia, F. J., Corral-Pérez, J. J. and Almajano, M. P. (2016) Avocado seed: Modeling extraction of bioactive compounds. Industrial Crops Production, 85:213-220.

18.   Bahru, T. B., Tadele, Z. H. and Ajebe, E. G. (2019). A review on avocado seed: Functionality, composition, antioxidant and antimicrobial properties. Chemical Science International Journal, 27:1–10.

19.   Pahua-Ramos, M. E, Ortiz-Moreno, A., Chamorro-Cevallos, G., Hernández-Navarro, M. D., Garduño-Siciliano, L., Necoechea-Mondragón, H. and Hernández-Ortega, M. (2012). Hypolipidemic effect of avocado (Persea americana Mill) seed in a hypercholesterolemic mouse model. Plant Foods Human Nutrition, 67:10-16.

20.   Kosińska, A., Karama,ć M., Estrella, I., Hernández, T., Bartolomé, B. and Dykes, G. A. (2012). Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. Journal Agriculture Food Chemistry, 60: 4613-4619.

21.   Singh, B., Singh, J. P., Kaur, A. and Singh, N. (2017). Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Research International, 101:1-16.

22.   Noorul, H., Mujahid, M., Khalid, M., Vartika, S., Nesar, A., Zafar, K. and Zohrameena, S. (2017). Physico-phytochemical analysis and estimation of total phenolic, flavonoids and proanthocyanidin content of Persea americana (avocado) seed extracts. World Journal Pharmceutical Sciences, 5:70-77.

23.   Ramić, M., Vidović, S., Zeković, Z., Vladić, J., Cvejin, A. and Pavlić, B. (2015). Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory. Ultrasonic Sonochemistry, 23:360-368.

24.   Martín, J., Navas, M. J., Jiménez-Moreno, A. M. and Asuero, A. G. (2017). Anthocyanin pigments: Importance, sample preparation and extraction. In: Phenolic Compd. sources, importance Appl. IntechOpen, London, UK, pp 117-152.

25.   Gómez, F. S., Peirósánchez, S., Iradi, M. G. G., Azman, N. A. M. and Almajano, M. P. (2014). Avocado seeds: Extraction optimization and possible use as antioxidant in food. Antioxidants, 3:439-454.

26.   Wang, W., Bostic, T. R. and Gu, L (2010). Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars. Food Chemistry, 122: 1193-1198.

27.   Kumar, K., Srivastav, S. and Sharanagat, V. S. (2021). Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. Ultrasonic Sonochemisty, 70:105325.