ArticleAntioxidants (Basel, Switzerland)2023
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
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Who cites it
39 citing papers in PubMed.
- Microbiological, antioxidant and metabolomics changes in fermented dairy products supplemented with Matzhu.Food science of animal resources · 2026Article
- Tri-Culture Fermentation of Neem (Plants (Basel, Switzerland) · 2026Article
- Mixed-Culture Fermentation of Coffee Pulp Induces Metabolomic Changes and Enhances Multi-Target Bioactivity Relevant to Androgenetic Alopecia.International journal of molecular sciences · 2026Article
- Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production.Food science & nutrition · 2026Article
- The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree.Foods (Basel, Switzerland) · 2026Article
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- New Insights into Dietary L-Glutamate and L-Aspartate Modulation of Hematology, Immune Responses, and Metabolite Profiles in EnterotoxigenicMetabolites · 2026Article
- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Fermentation-Induced Changes in Phytochemical Composition and Pharmacological Activities ofDrug design, development and therapy · 2026Review
- Effect of Ultrasound on the Microbial Flora and Physicochemical Parameters of Yogurt Added to Native Mexican Plants.Gels (Basel, Switzerland) · 2025Article
- Article
- Optimization of Polyphenol-Rich Extracts from Defatted Avocado Peel and Seed Residues Using Ultrasound-Assisted RSM: Antioxidant Potential and Valorization Prospects.Antioxidants (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Physicochemical properties and physiological activities ofFood science and biotechnology · 2025Article
- Sustainable Bioethanol Production and Phenolic Compounds from Avocado Stone Biomass Based on Microwave Pretreatment.Foods (Basel, Switzerland) · 2025Article
- Detoxification of Grape Pomace Contaminated with Ochratoxin A by Thermal-Pressure Treatment in Combination with Lactic Acid Bacteria Fermentation.Microorganisms · 2025Article
- Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.Food chemistry: X · 2025Article
- Enhancing the nutritional profile of purple sweet potato flour through fermentation withVeterinary world · 2025Article
- Consistency of Phenolic Compounds in Plant Residues Parts: A Review of Primary Sources, Key Compounds, and Extraction Trends.Journal of agricultural and food chemistry · 2025Review
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
The growing global consumption of avocados, associated with contents including bioactive compounds with numerous health-promoting properties, is producing a large amount of agro wastes around the world. Different management approaches are available for the recovery of bioactive compounds from wastes as potential ingredients for use in the production of functional foods and nutraceuticals. Lactic acid fermentation can be used to exploit nutritional potential and add value to agro wastes. In this study, fermentations with lactic acid bacteria were carried out in avocado leaves, and the total phenolic content and the antioxidant activity were determined by DPPH and FRAP assays from hydroalcoholic extracts obtained from fermented avocado leaves. Fifteen new phenolic compounds were identified for the first time in avocado leaves by HPLC-ESI-TOF-MS.
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Registered trials
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