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dc.contributor.authorVelderrain Rodríguez, Gustavo R.
dc.contributor.authorQuero, Javier
dc.contributor.authorOsada, Jesús
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorRodríguez Yoldi, María Jesús
dc.date.accessioned2021-10-13T07:23:49Z
dc.date.available2021-10-13T07:23:49Z
dc.date.issued2021
dc.identifier.issn2218-273X
dc.identifier.urihttp://hdl.handle.net/10459.1/72044
dc.description.abstractIn this study, the total phenolic compounds content and profile, the nutritional value, the antioxidant and antiproliferative activities of avocado peel, seed coat, and seed extracts were characterized. Additionally, an in-silico analysis was performed to identify the phenolic compounds with the highest intestinal absorption and Caco-2 permeability. The avocado peel extract possessed the highest content of phenolic compounds (309.95 ± 25.33 mMol GA/100 g of extract) and the lowest effective concentration (EC50) against DPPH and ABTS radicals (72.64 ± 10.70 and 181.68 ± 18.47, respectively). On the other hand, the peel and seed coat extracts had the lowest energy densities (226.06 ± 0.06 kcal/100 g and 219.62 ± 0.49 kcal/100 g, respectively). Regarding the antiproliferative activity, the avocado peel extract (180 ± 40 µg/mL) showed the lowest inhibitory concentration (IC50), followed by the seed (200 ± 21 µg/mL) and seed coat (340 ± 32 µg/mL) extracts. The IC50 of the extracts induced apoptosis in Caco-2 cells at the early and late stages. According to the in-silico analysis, these results could be related to the higher Caco-2 permeability to hydroxysalidroside, salidroside, sakuranetin, and luteolin. Therefore, this study provides new insights regarding the potential use of these extracts as functional ingredients with antioxidant and antiproliferative properties and as medicinal agents in diseases related to oxidative stress such as cancer.ca_ES
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Economy and Competitiveness and FEDER, UE (grants AGL2015-65975-R and RTI2018-094268-B-C21) and by grants from Ministry of Science and Technology (PID2019-104915RB-I00), CIBEROBN (CB06/03/1012), Gobierno de Aragón (B16-20R, Fondos FEDER “otra manera de hacer Europa”), SUDOE (Redvalue, SOE1/PI/E0123).ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/ca_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2015-65975-R/ES/DISEÑO DE SISTEMAS NANOESTRUCTURADOS PARA PROTEGER Y LIBERAR COMPUESTOS NATURALES CON ACTIVIDAD FUNCIONAL Y TECNOLOGICA/ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/biom11070977ca_ES
dc.relation.ispartofBiomolecules, 2021, vol.11, núm. 7, 977ca_ES
dc.rightscc-by (c) Velderrain-Rodríguez et al., 2021ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPolyphenolsca_ES
dc.subjectBioactive compoundsca_ES
dc.subjectFunctional Ingredientsca_ES
dc.subjectCancerca_ES
dc.subjectCaco-2 cellsca_ES
dc.titlePhenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Propertiesca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec032334
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/biom11070977


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cc-by (c) Velderrain-Rodríguez et al., 2021
Except where otherwise noted, this item's license is described as cc-by (c) Velderrain-Rodríguez et al., 2021