AVOCADO HASS (PERSEA AMERICANA MILL) PEEL EXTRACT (APE) HAS THE POTENTIAL AS A NATURAL INGREDIENT TO SUBSTITUTE FOR CHEMICAL PRESERVATIVES. THE OBJECTIVES OF THIS STUDY WERE TO ASSESS THE PHYTOCHEMICAL COMPOSITION BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY?QUADRUPOLE TIME-OF-FLIGHT MASS/MASS SPECTROMETRY (HPLC-QTOF-MS/MS), TOTAL PHENOLIC CONTENT (TPC), PROANTHOCYANIDIN (PAC) CONTENT, AND ANTIOXIDANT ACTIVITY OF THE APE, THE ORGANIC FRACTION (OF), THE AQUEOUS FRACTION (AF), AND THE ACID-MICROWAVE HYDROLYZED APE (HAPE), ON THE ANTIBACTERIAL ACTIVITY (ABA). THE RESULTS INDICATED THAT APE AND OF CONTAINED (P ? 0.05) A HIGHER PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY THAN AF AND HAPE. THE ABA SPECIFIED THAT PSEUDOMONAS AERUGINOSA AND BACILLUS CEREUS WERE INHIBITED BY ALL THE EXTRACTS (MINIMAL INHIBITORY CONCENTRATION?MIC ? 500 ?G/ML), STAPHYLOCOCCUS AUREUS WAS ONLY SIGNIFICANTLY INHIBITED BY APE (?750 ?G/ML), THE SAME MIC WAS OBSERVED FOR THE OF ON SALMONELLA SPP. AND LISTERIA MONOCYTOGENES. THE HAPE INCREASED THE INHIBITORY EFFICIENCY UP TO 25% ON ESCHERICHIA COLI AND SALMONELLA SPP. (MIC ? 750 ?G/ML), AND 83.34% ON L. MONOCYTOGENES (MIC ? 125 ?G/ML) COMPARED TO APE (MIC ? 750 ?G/ML). ALSO, HAPE INHIBITED THE BIOFILM FORMATION AT THE LOWEST CONCENTRATION (125 ?G/ML); MEANWHILE, THE BIOFILM DISRUPTION SHOWED TO BE CONCENTRATION-TIME-DEPENDENT (P ? 0.05) COMPARED TO AMOXICILLIN. IN CONCLUSION, THE FRACTIONATION AND HYDROLYZATION OF APE IMPROVED THE ABA; THUS, THOSE STRATEGIES ARE USEFUL TO DESIGN NEW ANTIMICROBIAL COMPOUNDS.

IN THIS STUDY, THE BENEFITS OF USING AVOCADO PEEL EXTRACT (APE), RICH IN PHENOLIC COMPOUNDS, TO REDUCE THE OXIDATION AND FORMATION OF HARMFUL COMPOUNDS RESULTING FROM COOKING, WERE INVESTIGATED. BEEF AND SOY-BASED BURGERS WITH THE ADDITION OF APE (0.5% AND 1%) WERE STUDIED AFTER PAN FRYING CONCERNING PROXIMATE AND PHYSICOCHEMICAL CHARACTERISTICS, INHIBITION OF PROTEIN AND LIPID OXIDATION PRODUCTS (THIOBARBITURIC ACID REACTIVE SUBSTANCES [TBARS], HEXANAL, AND CARBONYLS), HETEROCYCLIC AROMATIC AMINES (HAS) AND ACRYLAMIDE FORMATION. SENSORY ANALYSIS WAS ADDITIONALLY PERFORMED. APE-AFFECTED PROXIMATE COMPOSITION, PROTEIN, FAT, AND ASH CONTENTS (%) WERE FOUND TO BE MARKEDLY HIGHER IN APE-INCORPORATED BURGERS (~28.32 ± 0.29, ~14.00 ± 0.01, AND ~1.57 ± 0.05, RESPECTIVELY), COMPARED WITH THE CONTROLS (~26.55 ± 0.51, ~12.77 ± 0.32, AND ~1.48 ± 0.16, RESPECTIVELY). LOWER CONCENTRATIONS OF TBARS, HEXANAL, AND CARBONYLS WERE OBSERVED IN APE-TREATED BURGERS ON DAYS 1 AND 10, POST-COOKING, COMPARED TO CONTROLS. OVERALL, IT WAS FOUND THAT APE HAD A GREATER PROTECTIVE EFFECT THAN THE POSITIVE CONTROL (SODIUM ASCORBATE INCORPORATED) IN BEEF BURGERS. IN SOY BURGERS, THE POSITIVE CONTROL DEMONSTRATED PRO-OXIDANT ACTIVITY. THE ADDITION OF 0.5% APE WAS FOUND TO INHIBIT HAS AND ACRYLAMIDE FORMATION IN BEEF AND SOY BURGERS. ALTHOUGH THE ADDITION OF APE AFFECTED THE COLOR OF BOTH MEAT AND SOY BURGERS, IT DID NOT IMPACT CONSUMER PREFERENCE. IT WAS THEREFORE CONCLUDED THAT APE EXTRACT MIGHT BE A SUITABLE CLEAN-LABEL ALTERNATIVE TO SYNTHETIC ANTIOXIDANTS, AND THAT IT CAN PROTECT AND INCREASE THE NUTRITIONAL VALUE OF MEAT AND MEAT-FREE BURGERS.