β-Glucanase vs cellulase for enzymatic-assisted extraction of phenolic compounds in avocado peels by-products

This is the authors' abstract. We don't add key points for this paper.

The industrial production of avocado-derived foods generates important by-product amounts which are rich in phenolic compounds and deserves revalorization. This study is focused on optimizing the extraction of phenolic compounds from avocado peels using enzymatic-assisted extraction. A central composite design was used to optimize the main extraction parameters. Freeze-dried ‘Hass’ avocados peels were treated with varying concentrations (0–2%) of Viscozyme® L (mainly β-glucanase), or Celluclast® (cellulase) under different temperature and incubation time conditions. High-performance liquid chromatography coupled with mass spectrometry was employed to identify and quantify individual phenolic compounds, while total antioxidant capacity and total phenolic content were spectrophotometrically evaluated. This model demonstrated that optimal recovery of phenolic compounds (∼32 g kg -1 procyanidin B1, ∼6 g kg -1 procyanidin C1, and ∼5 g kg -1 epicatechin) and antioxidant capacity was achieved with a 1% Viscozyme at moderate temperatures (39-41ºC), and 52 min, validating the effectiveness of the design approach for refining the extraction parameters. By contrast, Celluclast was not able to report reproducible results following the same experimental design. Therefore, Viscozyme extraction seems to be an effective technique to disrupt the structural integrity of cell walls, enhancing the extraction yield of bioactive compounds in avocado peels. It can also be improved in combination with other green extraction techniques, contributing the sustainability of the agri-food sector.