Quantification and functional analysis of dietary fiber and polyphenols in avocado

Abstract

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 hemicellulose > cellulose > pectin, 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 peel > seed > pulp, 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.