Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

• Published in: Food chemistry 2020-07, Vol.317, p.126384-126384, Article 126384
• Main Authors: Filannino, Pasquale, Tlais, Ali Z.A., Morozova, Ksenia, Cavoski, Ivana, Scampicchio, Matteo, Gobbetti, Marco, Di Cagno, Raffaella
• Format: Article
• Language: English
• Subjects: Avocado fruit; Fatty acids; Hydroxy fatty acids; Lactic fermentation; Linoleic acid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126384

•Fermentation strongly increased the antioxidant activity of avocado puree (AP)•Water and hexane soluble extracts showed the highest antioxidant activity.•Fermentation modified the profile of bioactive compounds of AP.•Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17.•Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP. This study investigated the capability of selected autochthonous lactic acid bacteria to enrich the portfolio of bioactive compounds of avocado fruit (Persea americana Mill.), with the perspective of producing dietary supplements or pharmaceutical preparations. Fermented avocado puree resulted in high levels of total free amino acids. Fermentation also led to a marked increase of antioxidant activity, with the highest levels found in water and hexane soluble extracts. Bio-converted phenolic compounds and fatty acids derivatives resulting from bacterial metabolism were likely responsible for the increased antioxidant activity. Fermentation caused the fortification of avocado puree with some hydroxy fatty acids, which deserved marked attention due to their health-promoting activities. Oleic and linoleic acids were highly metabolized by Lactobacillus plantarum AVEF17, leading to high levels of mono, di-, and tri-hydroxy-octadecenoic acids.