Determinação da atividade antioxidante de diferentes variedades de abacate

Abstract

Avocado (Persea americana Mill.) has a remarkable nutritional quality because it contains many vitamins, minerals, proteins, fibers and lipids. In addition, it contains high levels of bioactive phytochemical compounds, which have antioxidant properties. Not only the pulp, but also the bark and the seed, which are often discarded, has great potential as a source of antioxidants. Based on this principle, the present work aims to analyze this fruit in terms of antioxidant activity and proximal composition, presenting results that indicate its efficacy as a food additive. Samples of pulp, bark and seed of the Fortuna, Quintal, Margarida and Hass varieties were analyzed, which were collected from the IAPAR avocado collection in Londrina and Santa Helena, PR. The antioxidant capacity was determined by the capture of the DPPH radical, as well as the radical ABTS•+. The content of total phenolic compounds (FT) by Folin Ciocalteu, flavonoid content (FLA) and iron (II) reduction power (FRAP) were evaluated. In general terms, the bark of the Quintal variety was the one that presented the best result, indicating that the residues can be reused. The results obtained in this work will be useful to add value to the different varieties of avocado analyzed, as well as to the development of agribusiness, and studies of this nature are reduced in Brazil.