@misc{10481/83864,
year = {2023},
month = {4},
url = {https://hdl.handle.net/10481/83864},
abstract = {Avocado seeds, a common waste in the avocado processing industry, have been found
to have several bioactivities, such as anticancer, antimicrobial, hypocholesterolemic, antioxidant,
and antidiabetic activities, among others. Nowadays, this wastage is causing an environmental
problem, so the use of new technologies to take advantage of it is a novel field of research. In this
study, the submerged fermentation by lactic acid bacteria was used as a novel tool for improving
the bioactive compound extraction from avocado seeds. Avocado seeds were fermented by different
strains, their polar compounds were identified and quantified by HPLC-ESI-TOF-MS, the antioxidant
activity was measured by DPPH and FRAP assays, and the antidiabetic activity was analyzed by
the alpha-amylase assay. A total of 32 polar compounds were identified, with 13 of them being
described in avocado seeds for the first time. Avocado seeds fermented by Pentosaceus acidilactici
showed the highest sum of polar compounds (6279.63   67.74  g/g d.w.), and by extension, of
hydroxytyrosol glucoside (2989.76   3.64  g/g d.w.). Lactiplantibacillus plantarum CECT 9567 showed
the highest antioxidant activity measured by both DPPH and FRAP assays (6294.67   19.44 and
6846.91   2.13  g TE/g d.w., respectively). Furthermore, Lactiplantibacillus plantarum CECT 748T had
the highest antidiabetic activity (52.15%   0.67% inhibition of alpha-amylase activity), attributable to
the polyphenols. According to the results, submerged fermentation by lactic acid bacteria led to an
interesting increase of the polar compounds’ extractability of avocado seeds, consequently improving
the bioactivities of the extracts, which could then be used for food nutraceutical or cosmetic purposes.},
organization = {Project RTI2018-099835-A-I00},
organization = {MCIN/AEI/
10.13039/501100011033/FEDER, “Una manera de hacer Europa},
publisher = {MDPI},
keywords = {Avocado seed waste},
keywords = {HPLC-ESI-TOF-MS},
keywords = {Alpha-amylase},
keywords = {Submerged fermentation},
keywords = {Phenolic compounds},
title = {Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts},
doi = {10.3390/fermentation9050420},
author = {Razola Díaz, María del Carmen and Montijo Prieto, Soumi de and Aznar Ramos, María José and Jiménez Varela, María and Ruiz-Bravo López, Alfonso and Verardo, Vito and Gómez Caravaca, Ana María},
}