Quantification and functional analysis of dietary fiber and polyphenols in avocado [Persea americana]
2008
Hirasawa, M.(Tokyo Food and Nutritional Inst. (Japan)) | Shimura, K. | Shimizu, A. | Mura, K. | Tokue, C. | Arai, S.
Major components of avocado and their functionalities were investigated. The avocado sample used contained 5.23+-0.53 g of water-soluble dietary fiber and 11.3+-0.71 g of water-insoluble dietary fiber per 100 g edible portion on a dry-matter basis. Water-insoluble dietary fiber contained hemicellulosecellulosepectin, in order of content, and was characterized by settling volumes in water and a high ability to adsorb food colors such as Rose Bengal. Water-soluble dietary fiber had a high ability to adsorb iron. The antioxidant activity of avocado was found in peelseedpulp, in order of intensity. The peel contained considerably higher amounts of polyphenols than other parts. GC-MS analysis revealed the presence of catechin, epicatechin, chlorogenic acids and other polyphenols, particularly in the peel, that could be involved in antioxidation. Avocado peel is expected to become a new functional food material with health benefits.
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