AUT LibraryAUT
View Item 
  •   Open Research
  • AUT Faculties
  • Faculty of Health and Environmental Sciences
  • School of Science
  • View Item
  •   Open Research
  • AUT Faculties
  • Faculty of Health and Environmental Sciences
  • School of Science
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

The Effects of Roasting on Antioxidant and Anticancer Activities of Fermented Hass Avocado Seeds

Zhao, Z; Hamid, N; Qian, L; Gutierrez-Maddox, N; Kam, R; Kantono, K; Wang, K; Lu, J; Le, TT
Thumbnail
View/Open
Journal article (1.386Mb)
Permanent link
http://hdl.handle.net/10292/15664
Metadata
Show full metadata
Abstract
Avocado by-products present a waste issue for cold-pressed avocado oil processors in New Zealand. The avocado seed contains many extractable compounds that are beneficial to health. This work aims to evaluate the effects of roasting fermented avocado seed to produce a food ingredient with beneficial antioxidant and anticancer properties. Avocado seeds were subjected to natural fermentation and inoculated fermentation with either Lactobacillus plantarum or kefir. The fermented samples were evaluated in terms of total plate count values of lactic acid bacteria acetic acid bacteria and yeasts. The number of microorganisms increased significantly (p < 0.001) over the 7 days of fermentation for all samples. Fermentation with L. plantarum resulted in significantly (p < 0.05) higher total phenolic content (TPC) and antioxidant activities compared to kefir and naturally fermented samples. The fermented avocado seeds were further subjected to roasting to yield a shelf-stable dried powder. Roasted samples fermented by L. plantarum had significantly (p < 0.001) higher total polyphenolic content and antioxidant capacity (CUPRAC and Ferric Reducing Antioxidant Power assays) compared to kefir and naturally fermented samples. The avocado seed powder showed the best inhibition effect on Hep G2 followed by the MDA-MB-231 and MCF-7 cancer cell lines. The roasting conditions for optimal antioxidant and anticancer activities were determined to be at 127°C for 24.7 min. This study demonstrated that fermentation of avocado seeds in combination with roasting yielded a powder with good antioxidant and anticancer activities, which can potentially be incorporated into food for added health benefits.
Keywords
Fermentation; Roasting; Hass avocado; Antioxidant; Anticancer
Source
Frontiers in Food Science and Technology 2:986868. doi: 10.3389/frfst.2022.986868
Item Type
Journal Article
Publisher
Frontiers Media SA
DOI
10.3389/frfst.2022.986868
Publisher's Version
https://www.frontiersin.org/articles/10.3389/frfst.2022.986868/full
Rights Statement
© 2022 Zhao, Hamid, Qian, Gutierrez Maddox, Kam, Kantono, Wang, Lu and Le. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms

Contact Us
  • Admin

Hosted by Tuwhera, an initiative of the Auckland University of Technology Library

 

 

Browse

Open ResearchTitlesAuthorsDateSchool of ScienceTitlesAuthorsDate

Alternative metrics

 

Statistics

For this itemFor all Open Research

Share

 
Follow @AUT_SC

Contact Us
  • Admin

Hosted by Tuwhera, an initiative of the Auckland University of Technology Library