Avokado (Persea americana Mill.)’nun Besin içeriği, Antioksidan Özelliği ve Potansiyel Sağlık Faydaları

Yıl 2024, Cilt: 6 Sayı: 1, 62 - 69, 15.06.2024

Rumeysa Göldağ Muhammet Doğan

https://doi.org/10.55213/kmujens.1398303

Öz

Avokado (Persea americana Mill.) Lauraceae ailesine ait çift çenekli bir bitkidir. Avokado, sağlıklı beslenme ve besin değeri yüksek gıdalar arasında öne çıkan bir meyvedir. İçinde bulunan yüksek miktarda fitokimyasallar nedeniyle süper gıda olarak kabul edilmektedir. Avokado, bir dizi biyoaktif fitokimyasal içerir. Bu bileşenler, avokadonun sağlık üzerindeki olumlu etkilerinden sorumlu olan antioksidan, anti-inflamatuar ve diğer sağlık yararlarına katkıda bulunan özelliklere sahiptir. Avokado, özellikle tekli doymamış yağlar bakımından zengindir. Bu yağlar, kalp sağlığını destekler ve kötü kolesterolü düşürmeye yardımcı olabilir. Avokado, C vitamini, K vitamini, B6 vitamini, folik asit, potasyum gibi birçok vitamin ve mineral içerir. Bu besin öğeleri, bağışıklık sistemini güçlendirmek, kemik sağlığını desteklemek ve enerji üretimine katkıda bulunmak gibi çeşitli sağlık yararlarına sahiptir. Avokado, yağda çözünen vitaminler olan A, D, E ve K vitaminlerini içerir. Bu vitaminler, göz sağlığı, kemik sağlığı ve genel vücut fonksiyonları için önemlidir. Avokado, antioksidanlar açısından zengin bir besindir. Antioksidanlar, vücudu serbest radikallerin zararlı etkilerinden koruyabilir ve hücresel yaşlanmayı geciktirebilir. Avokado yüksek antioksidan özellikleri ve biyobileşikleri ile antimikrobiyal, antihipertansif, antiviral, antiinflamatuar etkiler göstermektedir. Bu özellikleriyle avokado, dengeli bir beslenme planının önemli bir parçası olarak kabul edilir ve birçok sağlık yararı sağlar. Bu derleme çalışmada avokadonun besinsel bileşimleri, antioksidan özellikleri ve potansiyel sağlık yararları sunulmuştur.

Anahtar Kelimeler

Antioksidan, Beslenme ve diyetetik, Fonksiyonel besin, Sağlıklı beslenme

Nutrition Content, Antioxidant Properties and Potential Health Benefits of Avocado (Persea americana Mill.)

Öz

Avocado (Persea americana Mill.) is a dicotyledonous plant belonging to the Lauraceae family. Avocado is a fruit that stands out among healthy nutrition and foods with high nutritional value. It is considered a super food due to the high amount of phytochemicals it contains. It contains several bioactive phytochemicals. These ingredients have properties that contribute to antioxidant, anti-inflammatory, and other health benefits that are responsible for avocado's positive effects on health. Avocado is especially rich in monounsaturated fats. These fats support heart health and may help lower bad cholesterol. Avocado contains many vitamins and minerals such as vitamin C, vitamin K, vitamin B6, folic acid and potassium. These nutrients have various health benefits, such as strengthening the immune system, supporting bone health, and contributing to energy production. Avocado contains fat-soluble vitamins A, D, E and K. These vitamins are important for eye health, bone health and general body functions. Avocado is a food rich in antioxidants. Antioxidants can protect the body from the harmful effects of free radicals and delay cellular aging. Avocado has antimicrobial, antihypertensive, antiviral, and anti-inflammatory effects with its high antioxidant properties and biocompounds. With these properties, avocado is considered an important part of a balanced diet plan and provides many health benefits. In this review study, the nutritional composition, antioxidant properties and potential health benefits of avocado were presented.

Anahtar Kelimeler

Antioxidant, Nutrition and dietetics, Functional food, Healthy nutrition

Kaynakça

• Alkaltham MS, Uslu N, Özcan MM, Salamatullah AM, Ahmed IAM, Hayat K (2021). Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages. LWT - Food Science and Technology, 148:111716.
• Alkhalaf MI, Alansari WS, Ibrahim EA, ELhalwagy ME (2019). Anti-oxidant, anti-inflammatory and anti-cancer activities of avocado (Persea americana) fruit and seed extract. Journal of King Saud University-Science, 31(4):1358-1362.
• Amado DAV, Helmann GAB, Detoni AM, Carvalho SLCD, Aguiar CMD, Martin CA, Tiuman TS, Cottica SM (2019). Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.). Brazilian Journal of Food Technology, 22:e2018044.
• Ameer K (2016). Avocado as a major dietary source of antioxidants and its preventive role in neurodegenerative diseases. The benefits of natural products for neurodegenerative diseases, Advances in Neurobiology, 12:337-354.
• Araújo RG, Rodriguez-Jasso RM, Ruiz HA, Govea-Salas M, Pintado ME, Aguilar CN (2020). Process optimization of microwave-assisted extraction of bioactive molecules from avocado seeds. Industrial Crops and Products, 154:112623.
• Araújo RG, Rodriguez-Jasso RM, Ruiz HA, Pintado MME, Aguilar CN (2018). Avocado by-products: Nutritional and functional properties. Trends in Food Science & Technology, 80:51-60.
• Bahru TB, Tadele ZH, Ajebe EG (2019). A review on avocado seed: Functionality, composition, antioxidant and antimicrobial properties. Chemical Science International Journal, 27(2):1-10.
• Bhuyan DJ, Alsherbiny MA, Perera S, Low M, Basu A, Devi OA, Barooah MS, Li CG, Papoutsis K (2019). The odyssey of bioactive compounds in avocado (Persea americana) and their health benefits. Antioxidants, 8(10):426.
• Campos D, Teran‐Hilares F, Chirinos R, Aguilar‐Galvez A, García‐Ríos D, Pacheco‐Avalos A, Pedreschi R (2020). Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons. International Journal of Food Science & Technology, 55(5):2208-2218.
• Castro-López C, Bautista-Hernández I, González-Hernández MD, Martínez-Ávila GC, Rojas R, Gutiérrez-Díez A, Medina-Herrera N, Aguirre-Arzola VE (2019). Polyphenolic profile and antioxidant activity of leaf purified hydroalcoholic extracts from seven Mexican Persea americana cultivars. Molecules, 24(1):173.
• Corrales-García JE, del Rosario García-Mateos M, Martínez-López E, Barrientos-Priego AF, Ybarra-Moncada MC, Ibarra-Estrada E, Medina-Herrera N, Becerra-Morales D (2019). Anthocyanin and oil contents, fatty acids profiles and antioxidant activity of Mexican landrace avocado fruits. Plant Foods for Human Nutrition, 74:210-215.
• Costagli, G, Betti M (2015). Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production. Journal of Agricultural Engineering, 46(3):115-122.
• da Silva GG, Pimenta LPS, Melo JOF, Mendonça HDOP, Augusti R, Takahashi JA (2022). Phytochemicals of avocado residues as potential acetylcholinesterase inhibitors, antioxidants, and neuroprotective agents. Molecules, 27(6):1892.
• Dabas D, Elias RJ, Ziegler GR, Lambert JD (2019). In vitro antioxidant and cancer inhibitory activity of a colored avocado seed extract. International Journal of Food Science, 2019:6509421.
• Dal-Bó V, Freire JT (2022). Effects of lyophilization on colorimetric indices, phenolics content, and antioxidant activity of avocado (Persea americana) pulp. Food Control, 132:108526.
• Dogan M, Emsen B (2018). Anti-cytotoxic-genotoxic influences of in vitro propagated Bacopa monnieri L. Pennell in cultured human lymphocytes. Eurasian Journal of Biological and Chemical Sciences, 1(2):48-53.
• Doğan M (2020). Su teresinin (Nasturtium officinale R. BR.) beslenme-diyet potansiyeli ve antioksidan özellikleri: bir derleme. International Anatolia Academic Online Journal Health Sciences, 6(3):222-233.
• Duarte PF, Chaves MA, Borges CD, Mendonça CRB (2016). Avocado: characteristics, health benefits and uses. Ciência Rural, 46:747-754.
• Egbuonu ACC, Opara CI, Atasie OC, Mbah UO (2017). Vitamins composition and antioxidant properties in normal and monosodium glutamate-compromised rats’ serum of Persea americana (Avocado Pear) seed. Open Access Journal of Chemistry, 1:19-24.
• Erkorkmaz F, Altunbay M, Demirci Z, Doğan M (2023). Chia tohumunun (Salvia hispanica L.) bileşimi, besinsel değeri ve sağlık faydaları. Scientific and Academic Research, 2(1):96-106.
• Figueroa JG, Borrás-Linares I, Lozano-Sánchez J, Segura-Carretero A (2018). Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF. Food Chemistry, 245:707-716.
• Forero-Doria O, García MF, Vergara CE, Guzman L (2017). Thermal analysis and antioxidant activity of oil extracted from pulp of ripe avocados. Journal of Thermal Analysis and Calorimetry, 130:959-966.
• Ge Y, Si X, Cao J, Zhou Z, Wang W, Ma W (2017). Morphological characteristics, nutritional quality, and bioactive constituents in fruits of two avocado (Persea americana) varieties from Hainan province China. Journal of Agricultural Science, 9(2):1-10.
• Gómez FS, Sánchez SP, Gallego Iradi MG, Mohd Azman NA, Almajano MP (2014). Avocado seeds: extraction optimization and possible use as antioxidant in food. Antioxidants, 3(2):439-454.
• Göldağ R, Göldağ ÖG, Doğan M. (2022). Beslenme ve sağlık için kara mürver’in (Sambucus nigra L.) önemi: biyolojik aktiviteleri. Academic Platform Journal of Halal Lifestyle, 4(1):10-17.
• Guan VX, Neale EP, Probst YC (2022). Consumption of avocado and associations with nutrient, food and anthropometric measures in a representative survey of Australians: a secondary analysis of the 2011–2012 National Nutrition and Physical Activity Survey. British Journal of Nutrition, 128(5):932-939.
• Ilochi O, Chuemere AN (2019). Neuroprotective potential of avocado peel correlates with antioxidant status in starvation and refeeding in wistar rats. World Wide Journal of Multidisciplinary Research and Development, 5(1):70-74.
• Irawati NAV (2015). Antihypertensive effects of avocado leaf extract (Persea americana mill). Jurnal Majority, 4(1):44-48.
• Jimenez P, Garcia P, Quitral V, Vasquez K, Parra-Ruiz C, Reyes-Farias M, Garcia-Diaz DF, Robert P, Encina C, Soto-Covasich J (2021). Pulp, leaf, peel and seed of avocado fruit: A review of bioactive compounds and healthy benefits. Food Reviews International, 37(6):619-655.
• Khan NA, Edwards, CG, Thompson SV, Hannon BA, Burke SK, Walk AD, Mackenzie RWA, Reeser GE, Fiese BH, Burd NA, Holscher HD (2021). Avocado consumption, abdominal adiposity, and oral glucose tolerance among persons with overweight and obesity. The Journal of Nutrition, 151(9):2513-2521.
• Krumreich FD, Borges CD, Mendonça CRB, Jansen-Alves C, Zambiazi RC (2018). Bioactive compounds and quality parameters of avocado oil obtained by different processes. Food Chemistry, 257:376-381.
• Majid D, Dar BN, Parveen S, Jabeen A, Allai FM, Sofi SA, Ganaie, TA (2020). Avocado. Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore.
• Melgar B, Dias MI, Ciric A, Sokovic M, Garcia-Castello EM, Rodriguez-Lopez AD, Barros L, Ferreira IC (2018). Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants. Industrial Crops and Products, 111:212-218.
• Mohammed FS, Sevindik M, Uysal İ, Sabik AE (2023a). Quercetin: derivatives, biosynthesis, biological activity, pharmacological and therapeutic effects. Prospects in Pharmaceutical Sciences, 21(3):49-56.
• Mohammed FS, Uysal I, Yaz HH, Sevindik M. (2023b). Papaver species: usage areas, essential oil, nutrient and elements contents, biological activities. Prospects in Pharmaceutical Sciences, 21(4):1-9.
• Myung NY, Kim SJ (2019). The Beneficial Effect of Avocado on Skin Inflammation in a Mouse Model of AD-like Skin Lesions. Korean Journal of Plant Resources, 32(6):705-713.
• Nath H, Samtiya M, Dhewa T (2022). Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review. Human Nutrition & Metabolism, 28:200147.
• Owolabi MA, Coker HAB, Jaja SI (2010). Bioactivity of the phytoconstituents of the leaves of Persea americana. Journal of Medicinal Plants Research, 4(12):1130-1135.
• Pușcaș A, Tanislav AE, Marc RA, Mureșan V, Mureșan AE, Pall E, Cerbu C (2022). Cytotoxicity evaluation and antioxidant activity of a novel drink based on roasted avocado seed powder. Plants, 11(8):1083.
• Qin P, Wang T, Luo Y (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7:100265.
• Romero-Márquez JM, Navarro-Hortal MD, Orantes FJ, Esteban-Muñoz A, Pérez-Oleaga CM, Battino M, Sánchez-González C, Rivas-García L, Giampieri F, Quiles JL, Forbes-Hernández TY (2023). In vivo anti-alzheimer and antioxidant properties of avocado (Persea americana Mill.) honey from Southern Spain. Antioxidants, 12(2):404.
• Sadiye A (2021). Phytochemicals in avocado peel and their potential uses. Food and Health, 7(2):138-149.
• Salazar-López NJ, Domínguez-Avila JA, Yahia EM, Belmonte-Herrera BH, Wall-Medrano A, Montalvo-González E, González-Aguilar GA (2020). Avocado fruit and by-products as potential sources of bioactive compounds. Food Research International, 138:109774.
• Sanches AG, Repolho RPJ (2022). Exogenous salicylic acid preserves the quality and antioxidant metabolism of avocado ‘Quintal’cultivar. Journal of Horticulture and Postharvest Research, 5(1):79-92.
• Segovia FJ, Corral-Pérez JJ, Almajano MP (2016). Avocado seed: modeling extraction of bioactive compounds. Industrial Crops and Products, 85:213-220.
• Segovia FJ, Hidalgo GI, Villasante J, Ramis X, Almajano MP (2018). Avocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation. Molecules, 23(10):2421.
• Setyawan HY, Sukardi S, Puriwangi CA (2021). Phytochemicals properties of avocado seed: A review. In IOP Conference Series: Earth and Environmental Science, IOP Publishing.
• Shi M, Gu J, Wu H, Rauf A, Emran TB, Khan Z, Mitra S, Aljohani ASM, Alhumaydhi FA, Al-Awthan YS, Bahattab O, Thiruvengadam M, Suleria HAR (2022). Phytochemicals, nutrition, metabolism, bioavailability, and health benefits in lettuce-A comprehensive review. Antioxidants, 11(6):1158.
• Sommaruga R, Eldridge HM (2021). Avocado production: Water footprint and socio‐economic implications. EuroChoices, 20(2):48-53.
• Stephen J, Radhakrishnan M (2022). Avocado (Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits. Journal of Food Processing and Preservation, 46(12):e17207.
• Tan CX, Ghazali HM (2019). Avocado (Persea americana Mill.) oil. fruit oils: Chemistry and Functionality, Springer.
• Tokgoz A, Emsen B, Dogan M (2023). Allelopathic effects of some lichens on growth and antioxidant activities of in vitro propagated Bacopa monnieri (L.) Wettst. Journal of Taibah University for Science, 17(1):2229595.
• Tramontin NDS, Luciano TF, Marques SDO, de Souza CT, Muller AP (2020). Ginger and avocado as nutraceuticals for obesity and its comorbidities. Phytotherapy Research, 34(6):1282-1290.
• Tremocoldi MA, Rosalen PL, Franchin M, Massarioli AP, Denny C, Daiuto ÉR, Paschoal JAR, Melo PS, Alencar SMD (2018). Exploration of avocado by-products as natural sources of bioactive compounds. PloS ONE, 13(2):e0192577.
• Uysal I, Mohammed FS, Sevindik M, Şabik AE, Sevindik E, Dogan M (2023a). Genus Thymbra: a review on their usage areas, phytochemical contents and biological activities. Egyptian Journal of Nutrition, 38(3):1- 12.
• Uysal İ, Mohammed FS, Koçer O, Doğan M, Sevindik M (2023b). Antioxidant and oxidant status, DPPH activity, total phenolic and flavonoid contents of mountain tea (Sideritis libanotica subsp. kurdica (Bornm.) Hub.-Mor). International Journal of Chemistry and Technology, 7(1):82-85.
• Velderrain-Rodríguez GR, Quero J, Osada J, Martín-Belloso O, Rodríguez-Yoldi M (2021). Phenolic-rich extracts from avocado fruit residues as functional food ingredients with antioxidant and antiproliferative properties. Biomolecules, 11(7):977.
• Vieites RL, Daiuto ÉR, Fumes JGF (2012). Capacidade antioxidante e qualidade pós-colheita de abacate'Fuerte'. Revista Brasileira de Fruticultura, 34:336-348.
• Wang L, Tao L, Hao L, Stanley, TH, Huang KH, Lambert JD, Kris-Etherton PM (2020). A moderate-fat diet with one avocado per day increases plasma antioxidants and decreases the oxidation of small, dense LDL in adults with overweight and obesity: a randomized controlled trial. The Journal of Nutrition, 150(2):276-284.
• Weremfo A, Adulley F, Adarkwah-Yiadom M (2020). Simultaneous optimization of microwave-assisted extraction of phenolic compounds and antioxidant activity of avocado (Persea americana Mill.) seeds using response surface methodology. Journal of Analytical Methods in Chemistry, 2020:7541927.
• Weschenfelder C, dos Santos JL, de Souza PAL, de Campos VP, Marcadenti A (2015). Avocado and cardiovascular health. Open Journal of Endocrine and Metabolic Diseases, 5(07):77-83.
• Yasir M, Das S, Kharya MD (2010). The phytochemical and pharmacological profile of Persea americana Mill. Pharmacognosy Reviews, 4(7):77-84.