Extraction of polyphenols from avocado residual biomass and application on fruit preservation

Abstract

Avocado peels and seeds are solid waste after using avocados in households or coffee shops. However, many recent studies have shown that some beneficial components in avocado biomass residue, such as oils and antioxidants, can be applied in life. This study investigated some extraction techniques using environmentally friendly solvents to obtain extracts from avocado peels and seeds (304) for application in preserving bananas and tomatoes. Total polyphenols and flavonoids were determined to confirm the effectiveness of the extracts in using them as fruit preservatives of natural origin. The polyphenol contents in avocado peels and seeds were 2.28 and 2.10 (mg/g), respectively, and the flavonoid contents were 10.24 and 10.46 (mg/g), respectively. Bananas and tomatoes were mashed in a solution containing 1% extract in water that can be preserved for up to 10 days and 15 days, respectively, at room temperature and under cold conditions. The results revealed that tomatoes and bananas showed signs of spoilage under room temperature conditions after 9 and 8 days, respectively, and under cold conditions, tomatoes and bananas showed signs of spoilage after 12 and 8 days, respectively.