Abstract：
:Industrially the avocado pulp is exploited principally as oil and paste, generating a huge quantity of peel and seed as by-products. Avocado peel is a promising inexpensive candidate for recovery phenolic compounds. The aim of this work was to identify the bioactive compounds present in an extract of avocado peel obtained by a green extraction technique. Accelerated solvent extraction was performed using water and ethanol as extraction solvents. Liquid chromatography coupled to ultra-high-definition accurate-mass spectrometry was used in order to identify the bioactive compounds. A total of sixty-one compounds belonging to eleven families were identified. Procyanidins, flavonols, hydroxybenzoic and hydroxycinnamic acids were the most common compounds. A sum of thirty-five compounds has been identified here for the first time in avocado peel. These results confirm the potential of avocado peel as a source of bioactive ingredients for its use in the food, cosmetic or pharmaceutical sector.
journal_name
Food Chemjournal_title
Food chemistryauthors
Figueroa JG,Borrás-Linares I,Lozano-Sánchez J,Segura-Carretero Adoi
10.1016/j.foodchem.2017.12.011subject
Has Abstractpub_date
2018-04-15 00:00:00pages
707-716eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31950-7journal_volume
245pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Curly kale is a robust, cold tolerant plant with a high content of health-promoting compounds, grown at a range of latitudes. To assess the effects of temperature, photoperiod and cold acclimatisation on levels of glucosinolates, fatty acids and soluble sugars in kale, an experiment was set up under controlled conditi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.129
更新日期：2015-05-01 00:00:00
abstract：:Lipid oxidation-a major cause of food product deterioration-necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant propert...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.055
更新日期：2018-01-15 00:00:00
abstract：:A method for the extraction of phthalate esters (PAEs) by Ultrasound-Vortex-Assisted Dispersive Liquid-Liquid Micro-Extraction (USVADLLME) approach was optimised and applied for the first time to a historical series of brandies. These contaminants are widely spread in the environment as a consequence of about half cen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.019
更新日期：2017-04-15 00:00:00
abstract：:In this work, a simple and high sensitivity electrochemical sensor was developed to determine Sudan I based on Pt/CNTs nanocomposite ionic liquid modified carbon paste electrode (Pt/CNTs/ILCPE) using cyclic voltammetry, electrochemical impedance spectroscopy (EIS) and square wave voltammetry (SWV) methods. The novel s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.020
更新日期：2013-12-15 00:00:00
abstract：:An immunochromatographic assay (ICA) based on surface-enhanced Raman scattering (SERS) for ultrasensitive determination of Sudan I in food samples was reported. Gold-silver core-shell bimetallic nanorods (referred to as Au@Ag NRs) were synthesized, characterized and used as the substrate for preparation of the ICA. Po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.129
更新日期：2019-03-30 00:00:00
abstract：:A method for simultaneously separating six arsenic (As) species was established by ultrasound-assisted extraction-anion exchange chromatography coupled with inductively coupled plasma mass spectrometry. Six As species could be well separated within 15 min when 0.3 M acetic acid and 25 mM NH4H2PO4 were used as the extr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.036
更新日期：2018-10-01 00:00:00
abstract：:Stevioside, a diterpene glycoside, is well known for its intense sweetness and is used as a non-caloric sweetener. Its potential widespread use requires an easy and effective extraction method. Enzymatic extraction of stevioside from Stevia rebaudiana leaves with cellulase, pectinase and hemicellulase, using various p...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.11.063
更新日期：2012-06-01 00:00:00
abstract：:This study was aimed to verify the regional traceability of Agaricus bisporus mushroom using unique δ13C, δ15N, δ18O, and δ34S features combined with chemometric approaches. Ten cultivars from 15 mushroom farms in six regions of Korea were measured their isotopic signatures by stable isotope ratio mass spectrometer. T...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.138
更新日期：2018-10-30 00:00:00
abstract：:From the root tubers of Lactuca tuberosa, a wild edible plant species, nine phenolic compounds were isolated, including two new furofuran lignan glucosides, named lactuberin A and lactuberin B. Their structures were elucidated by spectroscopic methods, especially HRESIMS and 2D NMR techniques. This is the first time t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.062
更新日期：2013-06-01 00:00:00
abstract：:The functional chemical substances and the antioxidant activity of lipids in 21 marine algae along the Japanese coast were investigated. Principal component analysis was performed to detect any correlation between the chemical substances and algae phylum. Chlorophyta contained a high level of β-carotene. Rhodophyta co...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.070
更新日期：2018-07-30 00:00:00
abstract：:Net analyte signal standard addition method has been used for the simultaneous determination of sulphadiazine and trimethoprim by spectrophotometry in some bovine milk and veterinary medicines. The method combines the advantages of standard addition method with the net analyte signal concept which enables the extracti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.127
更新日期：2013-06-01 00:00:00
abstract：:Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.092
更新日期：2018-04-15 00:00:00
abstract：:Different drying methods hot air (HA), 50 °C, 58-63% relative humidity (RH); low humidity air (LHA), 50 °C and 28-30% RH; and radiofrequency (RF), 50 °C, 56-60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.076
更新日期：2016-02-01 00:00:00
abstract：:The objective of this study was to investigate the effect of chlorogenic acid (CGA) treatment on induction of resistance against pathogens in peach fruit. Treatment with CGA at 25-150 mg L-1 was effective at reducing lesion diameter and decay index of peach fruit during storage at 25 °C after Penicillium expansum infe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.010
更新日期：2018-09-15 00:00:00
abstract：:Resveratrol and quercetin are well-known polyphenolic compounds present in common foods, which have demonstrated enormous potential in the treatment of a wide variety of diseases. Owing to their exciting synergistic potential and combination delivery applications, we developed a simple and rapid RP-HPLC method based o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.11.078
更新日期：2016-04-15 00:00:00
abstract：:Multi-functional phenolic emulsifiers were prepared by covalently coupling β-Lactoglobulin (βLg) to caffeic acid (CA) using crosslinker chemistry at different pH conditions (pH 2.5, 6.0, and 8.5). The resulting bioconjugates were characterized by MALDI-TOF MS, differential scanning calorimetry (DSC), fluorescence-quen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.08.101
更新日期：2018-02-15 00:00:00
abstract：:This work presents a critical review of multivariate techniques employed for optimization of methods developed in food analysis. A comparison between the response surface methodologies has been performed, it evidencing advantages and drawbacks of these. Applications of the main chemometric tools (central composite and...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.11.114
更新日期：2019-02-01 00:00:00
abstract：:The aim of the present study was to characterise and classify Greek pine honeys according to geographical origin, based on the determination of volatile compounds and physicochemical parameters using MANOVA and Linear Discriminant Analysis. Thirty-nine pine honey samples were collected during the harvesting period 201...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.105
更新日期：2014-03-01 00:00:00
abstract：:An absolute quantification method for the determination of dehydroacetic acid in processed foods using quantitative (1)H NMR was developed and validated. The level of dehydroacetic acid was determined using the proton signals of dehydroacetic acid referenced to 1,4-bis (trimethylsilyl) benzene-d4 after simple solvent ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.005
更新日期：2013-11-15 00:00:00
abstract：:In this study, the inhibitory potentials of food originated 34 phenolic acids, and flavonoid compounds were screened against acetylcholinesterase, butyrylcholinesterase, urease, and tyrosinase enzymes. All compounds included in this study exhibited high antioxidant activity with an ignorable cytotoxic activity. In gen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127045
更新日期：2020-10-15 00:00:00
abstract：:Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2017.12.072
更新日期：2018-05-15 00:00:00
abstract：:Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibriu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127122
更新日期：2020-10-30 00:00:00
abstract：:Tyrosinase is a key enzyme in the production of melanin in the human body, excessive accumulation of melanin can lead to skin disorders. Morin is an important bioactive flavonoid compound widely distributed in plants and foods of plant origin. In this study, the inhibitory kinetics of morin on tyrosinase and their bin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.04.106
更新日期：2014-11-15 00:00:00
abstract：:A preconcentration method was developed by using a new aminothioazole-containing sulfonamide resin in solid phase extraction for the determination of lead and nickel in milk and yoghurt samples. The optimisation of experimental conditions was performed. The optimum parameters for Pb and Ni were found to be 3.5, 30 min...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.013
更新日期：2013-04-15 00:00:00
abstract：:Traditional methods evaluating fish quality do not involve comprehensive qualification and quantification of quality-related components. The objective of this study was to investigate the effect of vacuum impregnated fish gelatin (FG) and grape seed extract (GSE) on metabolites of tilapia fillets during storage using ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.001
更新日期：2019-09-30 00:00:00
abstract：:Microcrystalline cellulose (MCC) or carboxymethyl cellulose (CMC) can be used as fat replacers; both are nondigestible fibers. As water-holding compounds, the impact of added CMC or MCC was studied concerning the formation of heterocyclic amines (HAAs). Low-fat patties with 0.5-3% MCC/CMC were prepared using 90% of be...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.130
更新日期：2017-08-15 00:00:00
abstract：:Enriched caricain was able to detoxify a major proportion of the gliadin in wholemeal wheat dough by allowing it to react for 5h at 37 °C during the fermentation stage. A reduction of 82% in toxicity, as determined by the rat-liver lysosome assay, was achieved using 0.03% enzyme on weight of dough. Without enzyme, onl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.105
更新日期：2016-02-01 00:00:00
abstract：:The distribution of sulfamonomethoxine (SMM) and trimethoprim (TMP) in egg yolk and white was measured during and after administration of a SMM/TMP combination in laying hens in doses of 8 g l(-)(1) and 12 g l(-)(1) in drinking water for 7 days. The SMM concentration reached maximal levels on day 2 of the post-treatme...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.01.076
更新日期：2015-07-01 00:00:00
abstract：:Terpenes are the main group of secondary metabolites, which play essential role in human. The establishment of the terpenes profile of berries of different blue honeysuckle cultivars was achieved by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.129
更新日期：2014-01-01 00:00:00
abstract：:Trace element content of fish feed and bluegill sunfish muscles (Lepomis macrochirus) from aquaculture and natural pond in Missouri were determined using the inductively coupled-plasma optical emission spectrometer (ICP-OES) and the direct mercury analyzer (DMA). Dietary intake rates of trace elements were estimated. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2008.02.003
更新日期：2008-09-15 00:00:00
