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Purpose <p>To validate the use of avocado (<i>Persea americana</i> Mill. of the Lauraceae family) byproducts derived from their industrial processing (avocado paste, AP), as a source of health-promoting phenolic compounds that enrich the phenolic profile of corn chips meant for human consumption.</p> Methods <p>AP was obtained from a processing plant in Mexico, and high-performance liquid chromatography coupled to mass spectrometry (HPLC–ESI–MS/MS) was used to characterize its phenolic profile. Corn chips were then prepared, which contained 2, 6, or 10% AP, and their phenolic profile was analyzed and compared to an un-supplemented control chip.</p> Results <p>Seventeen individual polyphenolic compounds were found in AP, which belong to seven chemical families: flavonols, phenolic acids, flavones, flavanones, lignans, phenolic aldehydes, and anthocyanins. Pinoresinol, quercetin-3-<i>O</i>-glucoside, hesperidin, and quercetin-3-<i>O</i>-glucuronide had the highest concentrations in AP (1600–600&#xa0;mg/100&#xa0;g). When supplementing corn chips with the highest percentage of AP (10%), significant increases in eight specific molecules were found, namely, ferulic acid, quercetin-3-<i>O</i>-glucoside, quercetin-3-<i>O</i>-glucuronide, quercetin-3-<i>O</i>-glucopyranoside, quercetin-3-<i>O</i>-galactoside, luteolin, eriocitrin, and apigenin.</p> Conclusion <p>The data suggests that avocado byproducts can enrich the nutritional value of corn chips, potentially supporting its use as a sustainable source of health-promoting polyphenolic compounds. Further studies are required to determine their effects on human consumers.</p> Graphical Abstract <p></p>

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Corn Chips Supplemented with Freeze-Dried Avocado Paste Byproduct, as a Rich and Sustainable Source of Polyphenolic Compounds

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • B. Shain Zuñiga-Martínez,
  • J. Abraham Domínguez-Avila,
  • Norma Julieta Salazar-López,
  • Rosario Maribel Robles-Sánchez,
  • J. Fernando Ayala-Zavala,
  • Manuel Viuda-Martos,
  • Mónica A. Villegas-Ochoa,
  • Gustavo A. González-Aguilar

摘要

Purpose

To validate the use of avocado (Persea americana Mill. of the Lauraceae family) byproducts derived from their industrial processing (avocado paste, AP), as a source of health-promoting phenolic compounds that enrich the phenolic profile of corn chips meant for human consumption.

Methods

AP was obtained from a processing plant in Mexico, and high-performance liquid chromatography coupled to mass spectrometry (HPLC–ESI–MS/MS) was used to characterize its phenolic profile. Corn chips were then prepared, which contained 2, 6, or 10% AP, and their phenolic profile was analyzed and compared to an un-supplemented control chip.

Results

Seventeen individual polyphenolic compounds were found in AP, which belong to seven chemical families: flavonols, phenolic acids, flavones, flavanones, lignans, phenolic aldehydes, and anthocyanins. Pinoresinol, quercetin-3-O-glucoside, hesperidin, and quercetin-3-O-glucuronide had the highest concentrations in AP (1600–600 mg/100 g). When supplementing corn chips with the highest percentage of AP (10%), significant increases in eight specific molecules were found, namely, ferulic acid, quercetin-3-O-glucoside, quercetin-3-O-glucuronide, quercetin-3-O-glucopyranoside, quercetin-3-O-galactoside, luteolin, eriocitrin, and apigenin.

Conclusion

The data suggests that avocado byproducts can enrich the nutritional value of corn chips, potentially supporting its use as a sustainable source of health-promoting polyphenolic compounds. Further studies are required to determine their effects on human consumers.

Graphical Abstract