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

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aut.relation.journalFrontiers in Food Science and Technologyen_NZ
aut.relation.volume2en_NZ
dark.contributor.authorZhao, Zen_NZ
dark.contributor.authorHamid, Nen_NZ
dark.contributor.authorQian, Len_NZ
dark.contributor.authorGutierrez-Maddox, Nen_NZ
dark.contributor.authorKam, Ren_NZ
dark.contributor.authorKantono, Ken_NZ
dark.contributor.authorWang, Ken_NZ
dark.contributor.authorLu, Jen_NZ
dark.contributor.authorLe, TTen_NZ
dc.date.accessioned2022-11-27T23:40:12Z
dc.date.available2022-11-27T23:40:12Z
dc.description.abstractAvocado 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.en_NZ
dc.identifier.citationFrontiers in Food Science and Technology 2:986868. doi: 10.3389/frfst.2022.986868
dc.identifier.doi10.3389/frfst.2022.986868en_NZ
dc.identifier.issn2674-1121en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/15664
dc.publisherFrontiers Media SAen_NZ
dc.relation.urihttps://www.frontiersin.org/articles/10.3389/frfst.2022.986868/fullen_NZ
dc.rights© 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
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectFermentation; Roasting; Hass avocado; Antioxidant; Anticancer
dc.titleThe Effects of Roasting on Antioxidant and Anticancer Activities of Fermented Hass Avocado Seedsen_NZ
dc.typeJournal Article
pubs.elements-id483488
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Sciences
pubs.organisational-data/AUT/Faculty of Health & Environmental Sciences/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Sciences/School of Science/Food Science & Microbiology Department
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