In-Vitro Antioxidant Activity of Avocado Fruit Oil in Erbil, Kurdistan Region

Tahsin, Amani and Arif Muhammed, Rozhan and Bayrakdarc, Esra and Uthirapathy, Subasini (2023) In-Vitro Antioxidant Activity of Avocado Fruit Oil in Erbil, Kurdistan Region. Eurasian Journal of Science and Engineering, 8 (3).

Text (Research Article) In-Vitro-Antioxidant-Activity-of-Avocado-Fruit-Oil-in-Erbil-Kurdistan-Region.pdf - Published Version Download (890kB)

Abstract

Many human diseases are linked to the accumulation of free radicals. Antioxidants can scavenge free radicals, lessening their impact. As a result, searching for naturally occurring antioxidants in plants is critical. This research aimed to investigate avocado’s antioxidant and free radical scavenging properties (Persea Americana Mill). Several standard methods for determining antioxidant and free radical scavenging activity were applied, including a spectrophotometer. Avocado fruit oil (AFO) has the highest overall antioxidant capacity, followed by Avocado seed oil (ASO). Based on ABTS and hydroxyl radical scavenging activity, IC50 values of 62.99 ug/ml and 50.68 ug/ml, respectively. According to these results, the AFO had a more active radical scavenging system than the ASO. AFO showed the strongest inhibitory activity in the lipid peroxidation inhibition experiment, with an IC50 of 318.8 ug/ml; however, ASO’s lipid peroxidation is 315.2 ug/ml, which is extremely similar to the IC50 of value for AFO. The nitric oxide radical scavenging activity and reduced glutathione assays were also in the AFO>ASO order. A positive correlation (p<0.001) was found between free radical scavenging efficiency and lipid peroxidation inhibition activities. Avocado fruit oil contains natural antioxidants and can serve as a free radical scavenger or inhibitor. As a result, Avocado may be a beneficial oil-based treatment for various illnesses caused by free radicals.

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