Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

  title={Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation},
  author={Francisco Segovia and G{\'a}dor Indra Hidalgo and Juliana Villasante and Xavier Ramis and Mar{\'i}a Pilar Almajano},
  journal={Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry},
Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a… 

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