Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

The influence of regular air cold storage (7 °C and 85 ± 5% RH) followed by ripening at shelf-life conditions (19–21 °C and 65 ± 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (α- and β-tocopherol) and phytosterols (β-sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p-coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf-life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado.     

Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity

Arbutus unedo is a widespread shrub with economic importance, derived from the use of its berries in the production of alcoholic beverages and in folk medicine. This work intends to evaluate for the first time the effect of fruit ripening stage on antioxidant activity, total phenolic content, fatty acid profile and tocopherol composition. Ripe fruits shown higher extraction yield (45.04 ± 2.23%) when compared to other fruit ripening stages. By contrast, total phenol contents were higher in the unripe and intermediate stage of ripeness (108 and 111 mg GAES/g dry fruit, respectively, against 60 mg/g dry fruit when ripe). Ripe and intermediate fruits shown the lower EC₅₀ values on the DPPH radicals (0.25 ± 0.02 mg/mL) and reducing power assay (1.09 ± 0.05 mg/mL), respectively. A significant correlation was established between antioxidant activity and fruits ripening stage. Fatty acid profiles were very similar between the ripening stages, being alfa-linolenic, linoleic and oleic, the three major ones. Polyunsaturated fatty acids (PUFA) represent as much as 60% of the total fatty acids, with a highly favorable omega 3/omega 6 ratio. From the analysis of the vitamin E vitamers, the most important was ??-tocotrienol, with a clear reduction in the total free vitamin E content with ripening.These results highlight that the fruits of intermediate ripeness can be regarded important sources of biologically active compounds with a fatty acid profile rich in omega-3 PUFA, properly supplemented with high vitamin E amounts.     

Phytochemical and antioxidant characterization of the fruit of black sapote (Diospyros digyna Jacq.)

Consumption of fruits and vegetables has been associated with a healthy state which has been attributed, in part, to their antioxidant capacity. Characterization of the bioactive compounds with antioxidant activity found in fruits cultivated in the tropic is limited. Thus, the objective of the present work was the characterization of phytochemicals and antioxidants of the fruit of black sapote (Diospyros digyna Jacq.). HPLC-DAD-Mass Spectrometry (HPLC-MS) analyses were used to identify and quantify phenolics, carotenoids and tocopherols. Total soluble phenolic content was 247.8 mg GAE/100 g fw (fresh weight). Important phenolics identified were sinapic acid, myricetin, ferulic acid, and catechin. Total carotenoid content was 399.4 ??g of ??-carotene/100 g fw, and ??-carotene and lutein were the main carotenoids identified. ??-Tocopherol concentration was 672.0 ??g/100 g dry weight. Antioxidant capacity as measured by the DPPH and FRAP assays was higher in the hydrophilic than in the lipophilic extract, and it is thought to be due mainly to the phenolic content of this fruit. Results suggest that the fruit of black sapote has an antioxidant capacity comparable to other important fruits, and its inclusion in the diet is therefore recommended.     

Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

The medlar fruit (Mespilus germanica L.) has been gaining commercial importance in recent years, attracting research on its chemical composition. In this study, we have investigated how the degree of ripeness affects the concentrations and proportions of phenolic acids. The DPPH scavenging activity and the total phenolic content (TPC) were determined. Five stages of fruit maturity were studied and eight phenolic acids (protocatechuic, 4-hydroxybenzoic, syringic, 3-hydroxybenzoic, caffeic, salicylic, 4-coumaric and sinapic) were determined by HPLC–MS. The concentrations of phenolic acids mostly decreased as the fruit ripening progressed, except for insoluble ester-bound phenolics, which increased at the early stages of maturity and decreased only during the ripe to over-ripe stage of maturity. The DPPH scavenging activity also decreased during fruit maturation, suggesting a decrease of natural antioxidants in fruit. A strong correlation between TPC and antioxidant capacity measured by the DPPH method was found. The data presented demonstrates the influence of ripening on the phenolic acid content and antioxidant properties of medlar fruit.     

Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids,tocopherols, phytosterols,phenolic compounds and antioxidant capacity

Fatty acids (FA), phytosterols, tocopherols, phenolic compounds, total carotenoids and hydrophilic and lipophilic ORAC antioxidant capacities were evaluated in 16 cultivars of Sacha inchi (SI) seeds with the aim to valorise them and offer more information on the functional properties of SI seeds. A high α linolenic (α-Ln) fatty acid content was found in all cultivars (ω3, 12.8–16.0 g/100 g seed), followed by linoleic (L) fatty acid (ω6, 12.4–14.1 g/100 g seed). The ratio ω6/ω3 was within the 0.83–1.09 range. γ- and δ-tocopherols were the most important tocopherols, whereas the most representative phytosterols were β-sitosterol and stigmasterol. Contents of total phenolics, total carotenoids and hydrophilic and lipophilic antioxidant capacities ranged from 64.6 to 80 mg of gallic acid equivalent/100 g seed; from 0.07 to 0.09 mg of β-carotene equivalent/100 g of seed; from 4.3 to 7.3 and, from 1.0 to 2.8 μmol of Trolox equivalent/g of seed, respectively, among the evaluated SI cultivars. Results showed significant differences (p < 0.05) among the evaluated SI cultivars in the contents of ω3, ω6, antioxidant capacities and other evaluated phytochemicals. SI seeds should be considered as an important dietary source of health promoting phytochemicals.     

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79 g% fruits) during ripeness was correlated positively with that of moisture content (from 28% to 72%). Fruit essential oil yields varied from 0.003% to 0.01% and showed a remarkable increase at 60 days after flowering to reach a maximum of 0.11%. Forty-seven volatile compounds were identified in fruit essential oils; 1,8-cineole (7.31–40.99%), geranyl acetate (1.83–20.54%), linalool (0.74–18.92%) and α-pinene (1.24–12.64%) were the main monoterpene compounds. Total fatty acid contents varied from 0.81% to 3.10% during fruit maturation and the predominant fatty acids were linoleic (12.21–71.34%), palmitic (13.58–37.07%) and oleic (6.49–21.89%) acids. The linoleic acid proportions correlated inversely with palmitic and oleic acids during all the stages of ripening.     

Organic acids,antioxidant capacity,phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

Four underutilized Georgia-grown fruit crops, namely loquat (Eriobotrya japonica), mayhaw (Crataegus sp.), fig (Ficus carica), and pawpaw (Asimina triloba), and their leaves were analysed for total polyphenols by Folin–Ciocalteau method, and antioxidant capacity by ferric-reducing antioxidant power (FRAP) and Trolox-equivalent antioxidant capacity (TEAC) assays. Organic acids and phenolic compounds were identified by RP-HPLC. For lipid profile, fruits were separated into two fractions – seed and fruit (i.e., without seed); lipid was extracted using the Folch method and analysed for fatty acids, phytosterols, tocopherols, and phospholipids. The major organic acid identified in all samples was malic acid (177–1918 mg/100 g FW). The predominant phenolic acids in all the fruits were gallic (1.5–6.4 mg/100 g FW) and ellagic (0.2–33.8 mg/100 g FW), and the most abundant flavonoid was catechin (12.2–37.8 mg/100 g FW). Total lipid content varied from 0.1% in mayhaw fruit to 21.5% in pawpaw seed. Linoleic acid was the predominant fatty acid in all of the samples (28.2–55.7%).     

Phytochemical and antioxidant characterization of mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) fruit

Phytochemical compounds in fruits and vegetables have gained great importance in the last few years because of the increasing evidence suggesting their antioxidant and prevention of chronic diseases. Carotenoids, phenolics, flavonoids, and vitamins E and C, are among these phytochemicals. Several fruits have been characterized so far for their antioxidant and health properties but there is still limited information on fruits from the tropic. Therefore, the objective of this study was the characterization of mamey fruit (Pouteria sapota Jacq. H. E. Moore & Stearn) with regard to their antioxidant capacity and phytochemical profile. Phenolics, carotenoids and ??-tocopherol were quantified and identified by HPLC-DAD-Mass Spectrometry (LC-MS), and DPPH and FRAP assays were used to evaluate antioxidant capacity. Hydrophilic extracts of mamey fruit showed higher antioxidant capacity than the lipophilic portion. Total soluble phenols content was 28.5 mg GAE/100 g fw, being p-hydroxybenzoic acid as the main phenolic that was identified. Total carotenoid content was 1127.9 ??g ??-carotene/100 g fw with ??-carotene being the main contributor, in addition to lutein, and violoxanthin. Concentration of ??-tocopherol was 360.0 ??g/100 g fw. Results of this study suggest that mamey fruit is a good source of carotenoids and its inclusion in the diet is recommended.     

Acorns (Quercus rotundifolia Lam.) and grass as natural sources of antioxidants and fatty acids in the “montanera” feeding of Iberian pig: Intra- and inter-annual variations

In two consecutive years (2006/2007 and 2007/2008), fortnightly samples were taken to characterise the antioxidant composition and fatty acid profile of acorns and grass on which Iberian pigs feed during the period of “montanera” (free-range rearing system of the south-western of Iberian Peninsula). The antioxidant parameters analysed were: α- and γ-tocopherol, total phenolics compounds (TPC), lipophilic and hydrophilic antioxidant activities (LAA, HAA) (acorn and grass) and condensed and hydrolysable tannins (CT, HT) and protein precipitating capacity (PP) (acorns). To characterise the fatty acid profiles, the thirteen major fatty acids were assayed. For the acorns, it was found that there was intra-annual variability in all the antioxidants studied except α-tocopherol, and inter-annual variability in all except the protein precipitating capacity. The fatty acid profile also varied depending on the sampling date and the study year, especially in the saturated fatty acids (SFA) and C18:1 n-9 content. For the grass, there was intra- and inter-annual variability in all the antioxidant parameters studied, and in the proportions of the fatty acids C18:0, and C18:1. It could explain variations in the antioxidant and fatty acids composition of Iberian pig tissues from animals raised in different “montanera” seasons and even in the same “montanera” season.     

Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

The antioxidant capacities of ascorbic acid and phenolic compounds present in camu camu fruit were screened during ripening. Ascorbic acid decreased, and anthocyanin, flavonol and flavanol contents, and DPPH antioxidant capacity increased during ripening. Antioxidant compounds from camu camu were fractionated in two fractions: an ascorbic acid-rich fraction (F-I) and a phenolics-rich fraction (F-II). F-I was the major contributor to the DPPH antioxidant capacity (67.5–79.3%) and F-II played a minor role (20.7–32.5%). A total of 30 different phenolic compounds were detected by HPLC-PAD. The presence of catechin, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid and rutin was elucidated. Other phenolic compounds, such as flavan-3-ol, flavonol, flavanone and ellagic acid derivatives, were also present. For the three ripening stages the flavan-3-ols and ellagic acid group were the most representative phenolic compounds in this fruit. Acid hydrolysis of F-II revealed the presence mainly of gallic and ellagic acids, suggesting that camu camu fruit possesses important quantities of hydrolysed tannins (gallo- and/or ellagitannins). These results confirm that camu camu fruit is a promising source of antioxidant phenolics.     

Assessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkey

This paper focused on the assessment of antioxidant property and fatty acid composition of four Centaurea species. The antioxidant activity of its methanol extract was evaluated by several in vitro experiments including phosphomolybedum assay, DPPH assay, β-carotene/linoleic acid, ferric and cupric reducing power. Total phenolic and flavonoid contents were also evaluated. The methanol extract of Centaurea pulcherrima var. pulcherrima showed the superior free radical scavenging activity, linoleic acid inhibition capacity, reducing power and also had the highest total phenolic content. A significant relationship between antioxidant capacity and total phenolic components was found. The oils of Centaurea taxa were also analysed for fatty acid concentration by gas chromatography. The principal fatty acids in the species were palmitic acid (23.38–30.49%) and linoleic acid (20.19–29.93%). These findings suggest that the Centaurea species could be used as a potential source of new natural antioxidants and unsaturated fatty acids in food industry, cosmetics and pharmaceutical preparations.     

Fatty acid and sugar composition of avocado,cv. Hass,in response to treatment with an ethylene scavenger or 1-methylcyclopropene to extend storage life

This study reports on the effect of 1-methylcyclopropene (1-MCP) and a newly developed palladium (Pd)-promoted ethylene scavenger (e + ® Ethylene Remover) on changes in firmness, colour, fatty acids and sugar content of early and late season avocado (Persea americana Mill.), cv. Hass, during storage at 5 °C and subsequent ripening at 20 °C. The e + ® Ethylene Remover effectively delayed ripening of avocado stored at 5 °C. 1-MCP was more effective at inhibiting ripening, but, in contrast to e + ® Ethylene Remover, it impaired subsequent ripening. Fatty acid profile of late season fruit remained unchanged in response to treatments or storage time, whilst that of early season fruit was slightly, yet significantly, different according to treatments and storage time. Substantial amounts of perseitol were found in all fruit. In contrast, mannoheptulose was only present at high concentration in early season fruit whilst it was quasi-absent in late season fruit. Where ripening was inhibited in response to 1-MCP treatment, significantly more mannoheptulose and better maintenance of perseitol was found vs. controls. Similarly, but to a lesser extent and concomitant with trends in firmness retention and colour changes, e + ® Ethylene Remover led to greater maintenance of mannoheptulose and perseitol than that of controls. This is the first piece of research comparing effects of ethylene removal vs. ethylene action blocking on physical and biochemical changes in avocado cv. Hass and supports the view that C7 sugar metabolism could be an important feature of the avocado fruit-ripening process.     

The Effect of Thyme Oil Low-Density Polyethylene Impregnated Pellets in Polylactic Acid Sachets on Storage Quality of Ready-to-Eat Avocado

After earlier promising results for the control of anthracnose in avocado fruit by thyme vapours, our studies were extended to commercial use in tray packs. The effect of thyme oil low-density polyethylene impregnated pellets (TO-LDPE-P) in polylactic acid (PLA) sachets was investigated for the control of anthracnose and retention of dietary phytochemicals, fatty acid composition, D-mannoheptulose sugar and fruit quality in ready-to-eat avocado fruit. The 10% TO-LDPE-P significantly reduced the incidence severity of anthracnose and enabled the retention of dietary phytochemicals (p-coumaric, ferulic and caffeic acid, catechin and epicatechin), fatty acids, mannoheptulose, fruit firmness and taste compared to the currently used prochloraz^® fungicide treatment. The results of this study strongly suggest the incorporation of 10% TO-LDPE-P in PLA sachets in commercial avocado tray packs as a natural option to improve fruit health, dietary phytochemicals, fatty acid composition and consumer satisfaction.     

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

Mango (Mangifera indica L.) is an economically important fruit throughout the world. ‘Ataulfo’ mango, a leading cultivar in Mexico, has the highest content of phenolic compounds among several commercial varieties of mango. However, the individual identification and antioxidant contribution of these phenols during ripening of mango fruit is unknown. Qualitative and quantitative analysis of the major phenolic compounds found in ‘Ataulfo’ mango fruit pulp was conducted in four stages of ripeness, using high-performance liquid chromatography coupled to mass spectrometry. The antioxidant contribution of each of the major phenolic compounds was calculated. The major compounds identified were chlorogenic acid (28–301 mg/100 g DW), gallic acid (94.6–98.7 mg/100 g DW), vanillic acid (16.9–24.4 mg/100 g DW), and protocatechuic acid (0.48–1.1 mg/100 g DW). The antioxidant contribution of the four phenolic acids increased during ripening. Gallic acid accounted for the highest contribution (39% maximum value), followed by chlorogenic acid (21% maximum value). This could indicate that these phenolic compounds may have an important role in the antioxidant metabolism in ‘Ataulfo’ mango fruit during ripening, and promoting health benefits to consumers.     

Isolation,characterization and antioxidant capacity assessment of the bioactive compounds derived from Hypoxis rooperi corm extract (African potato)

The rhizome of the plant Hypoxis rooperi (“African potato”) is known for its traditional and ethnomedical uses in the treatment of benign prostatic hyperplasia and other diseases. We have characterized an extract derived from H. rooperi, isolated its major bioactive compound, hypoxoside, and obtained its aglycone, rooperol, by enzymatic digestion. Absorption, fluorescence emission and bidimensional NMR complete spectral data of these compounds were obtained. The antioxidant capacity of both compounds was fully analyzed through the thiobarbituric acid reactive substances (TBARS) and Trolox equivalent antioxidant capacity (TEAC) assays, and it was compared to catechins and olive biophenolics. Both compounds showed a strong antioxidant capacity, although rooperol exhibited a higher antioxidant activity against lipid peroxidation which correlated to its strong affinity for phospholipid membranes as derived from its extremely high lipid/water partition coefficient (K_p = 3.4 × 10⁴). The study of the lipophilic (EtOH) and hydrophilic (water) TEAC values revealed that more hydrophobic compounds, had greater lipophilic TEAC values than hydrophilic ones, probably indicating that lipophilic TEAC assay may be more reliable for these compounds. The H. rooperi extract also showed higher antioxidant efficacy compared to other strong antioxidant herbal extracts, such as olive leaf or green tea. Moreover, neither evidence of acute oral toxicity nor adverse effects were observed when the H. rooperi commercial extract containing 45% hypoxoside was used at a dosage of 2000 mg/kg. The results obtained in this work may contribute to understanding the biological activity described for these dicatechols and the African potato extract for food and cosmetic applications.     

Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage

The changes in total phenol content and antioxidant capacity were monitored in six industrial dark fruit juices during 29-day refrigerated storage. The initial total phenol values ranged from 1302.1 mg/L GAE (strawberry) to 1919.8 mg/L GAE (black currant) with a mean of 1573.3 mg/L GAE. All juices exhibited fluctuations in TP values with a marked increase after 48 hours in refrigerated storage, and a greater overall TP content in 5/6 studied juices after 29 days. Antioxidant capacity was evaluated using the DPPH radical scavenging assay and cyclic voltammetry (CV) and expressed as Trolox equivalent antioxidant capacity (TEAC). Black currant juice exhibited the highest TEAC values according to both CV (2.42 mM Trolox) and the DPPH assay (5.68 mM Trolox), while cranberry juice antioxidants exhibited the greatest storage stability and the smallest antioxidant capacity decrease on day 29, 20% (CV) and 15% (DPPH assay). At the end of 29-day storage 5/6 juices exhibited a significant loss in antiradical activity and all 6 juices exhibited a significant loss in TEAC derived from CV measurements. Significant linear correlation was observed between the results of CV measurements and the DPPH antiradical activity (r² = 0.62).     

Avocado oil: Production and market demand,bioactive components,implications in health,and tendencies and potential uses

Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.     

Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening

The phenolic profile and quantitative composition of blueberries as well as the corresponding antioxidant activity of blueberries is well documented. Unfortunately, little is reported on the development of phenolic compounds and antioxidant activity during fruit maturation and ripening. In the present study, the total phenolic content and main phenolic compounds of four highbush blueberry cultivars (Vaccinium corymbosum L.) were analyzed at five stages of maturation and ripening. Antioxidant activity was screened with electron spin resonance spectrometry and trolox equivalent antioxidant capacity (TEAC) assay. An adequate picture of phenolic compounds developed during maturation and ripening was determined using HPLC-DAD. Anthocyanins of all varieties increased during successive harvest stages; meanwhile flavonols and hydroxycinnamic acids decreased from unripe green to ripe blue stage of berry ripening. Blueberry antioxidant activity, as well as total phenolic content tended to decrease during ripening.     

Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening

Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC–ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.     

Antioxidant capacities,procyanidins and pigments in avocados of different strains and cultivars

Avocado (Persea americana) is an important tropical fruit, but little is known about their antioxidant capacities and phytochemical composition. The objective of this research was to determine antioxidant capacities, total phenolic content and identify and quantify major antioxidant compounds in avocados of different strains and cultivars. Ripe Florida avocados from seven cultivars (Slimcado, Booth 7, Booth 8, Choquette, Loretta, Simmonds, and Tonnage) of West Indian or Guatemalan strains were separated into seeds, peels and pulp, and freeze dried. Hass avocado of Mexican strain was chosen for comparison. Samples were extracted with acetone/water/acetic acid solvent and analysed using the Folin–Ciocalteu assay for total phenolic content. Antioxidant capacities were determined by oxygen radical absorbance capacity (ORAC) and DPPH assays. Procyanidins were identified and quantified using HPLC-MSⁿ. Antioxidant pigments (chlorophylls and carotenoids) were estimated spectrophotometrically. For all varieties, seeds contained the highest antioxidant capacities, phenolic content, and procyanidins, whereas the pulp had the lowest. Procyanidins, including catechin, epicatechin, A- and B-type dimers, A- and B-type trimers, tetramers, pentamers and hexamers, were identified in peels and seeds using normal-phase HPLC–ESI-MSⁿ. Antioxidant capacities, phenolic contents and procyanidins in avocados were highly correlated, suggesting that procyanidins were the major phenolic compounds that contributed to antioxidant capacities. Carotenoids and chlorophylls were found to be concentrated in avocado peels but did not correlate with antioxidant capacities. This study suggested that avocado seeds and peels, industrial wastes of avocado processing, can be exploited as source of antioxidants.