The avocado oil industry discards residues from the peeling and destoning steps primarily as mixtures with high biofunctional potential. Extracts from a residual avocado oil industry (RAOI) mixture were evaluated for the effects of green technologies Naviglio® (rapid solid–liquid dynamic extraction), ultrasound, and maceration on their functional compounds and biological activity. The Naviglio® extract excelled for total flavonoid content (7.29 ± 1.09 mg QE/g), minimum inhibitory concentration (MIC) against Escherichia coli (25 mg/mL) and Staphylococcus aureus (25 mg/mL), and minimum bactericidal concentration (MBC) against Staphylococcus aureus (50 mg/mL), with similar anti-inflammatory activity and total phenolic content (17.32 ± 0.59 mg GAE/g) than the maceration extract. Maceration was superior in seven polyphenol contents, β-sitosterol (9135.87 ± 468.83 mg/kg), and antioxidant activities (116.71 ± 16.09, 63.85 ± 3.97 and 49.63 ± 1.83 µmol TE/g for ABTS, FRAP and DPPH, respectively). At the evaluated MIC and MBC, the Naviglio® extract was non-toxic, while maceration and ultrasound extracts were moderately toxic; at the anti-inflammatory concentrations tested, the Naviglio® and ultrasound extracts were non-toxic. Naviglio® and ultrasound extracts have pharmaceutical potential as antioxidants and anti-inflammatory agents, while the macerated extract is a potential source of β-sitosterol. For the first time, Naviglio® technology was applied to RAOI mixtures, and the biological properties of the extracts were evaluated.
Virgen-Bautista et al. (Wed,) studied this question.