Ultrasound-Assisted Ethanol Extraction and HPLC-MS/MS Characterization of Lipids in Hass Avocado Pulp

A research team made up of members from the University of Aveiro (Portugal), the University of Perugia (Italy) and Molecular Discovery Ltd. (Borehamwood, United Kingdom) explored ultrasound probe-assisted ethanol extraction (UAE) as a sustainable alternative for extracting valuable lipids from Hass Portuguese avocado pulp. Lipid profiles from the pulp of these avocados pulp were characterized using C18 reversed-phase high performance liquid chromatography (a technique that uses a nonpolar stationary phase [the C18 column] and a polar mobile phase to separate compounds based on their hydrophobicity, with more hydrophobic molecules retained longer and eluting later than more polar ones)-tandem mass spectrometry (HPLC-MS/MS), and their biological activities were evaluated. A paper based on this study was published in the Journal of Food Science (1).

Because of the growing awareness of their nutritional value and functional benefits for overall health and well-being, avocados have seen an increase in their popularity (2-4). The regular consumption of avocados has been connected to weight loss support, improvement of cholesterol levels, reductions in inflammation, and antioxidant, anti-tumor, anti-arthritic, and cardioprotective properties (5-7). Avocados are also strongly linked to a lower risk of type-2 diabetes, coronary heart disease and nonalcoholic steatohepatitis (5-9). These benefits are connected to its lipid profile, particularly its abundance in mono- and polyunsaturated fatty acids (MUFA and PUFA), namely oleic acid (OA, MUFA 18:1 n-9), linoleic acid (LA, PUFA 18:2 n-6), and linolenic acid (ALA, PUFA 18:3 n-3). These fatty acids are primarily converted by triacylglycerides (TG), phospholipids (PL) and glycolipids (GL), as recently reviewed in previous research (7).

The authors of the study report that untargeted lipidomics profiling revealed more than 100 lipid species across polar and neutral classes, with triacylglycerides enriched in essential polyunsaturated fatty acids. Ultrasound-assisted ethanol extraction achieved ≈70% lipid purity and yielded a lipid composition comparable to that of the conventional method. Notably, green pulp extract exhibited significant bioactivity, including moderate antioxidant activity and powerful anti-inflammatory effects, inhibiting cyclooxygenase-2 (COX-2) and reducing nitric oxide levels at low concentrations. In the opinion of the team, these findings support the use of ultrasound-assisted ethanol extraction as an efficient and sustainable strategy for obtaining bioactive compounds from avocado pulp, reinforcing its potential incorporation into high-value or even new formulations (1).

The researchers state that the results of their study show an eco-friendly method to extract healthy lipids from Hass avocado pulp using ultrasound-assisted ethanol extraction technique, a technique greener than traditional methods and one which produces extracts with antioxidant and anti-inflammatory benefits. These natural extracts can be used food, cosmetic, and nutraceutical or supplement industries as natural ingredients applications. Future research could further explore the use of this sustainable technique for the extraction of valuable lipids from pulp residues remaining after oil extraction; efforts such as this would promote resource recovery, reduce waste, and contribute to enhanced sustainability (1).

Access other ChromatographyOnline.com articles related to avocados and their health value:
Aroma and Metabolic Profiling of Hass Avocado via HS-SPME-GC-MS
https://www.chromatographyonline.com/view/aroma-and-metabolic-profiling-of-hass-avocado-via-hs-spme-gc-ms

References

1. Neves, B. B.; Pais, R.; Batista, J. et al. Lipidomics-Guided Ultrasound-Assisted Ethanol Extraction of Avocado Pulp and Evaluation of Bioactive Properties. J. Food Sci. 2025, 90 (10), e70550. DOI: 10.1111/1750-3841.70550
2. Neves, B. B.; Pinto, S.; Pais, R. et al. Looking into the Lipid Profile of Avocado and Byproducts: Using Lipidomics to Explore Value-Added Compounds. Compr. Rev. Food Sci. Food Saf. 2024, 23 (3), e13351. DOI: 10.1111/1541-4337.13351
3. Bhuyan, D. J.; Alsherbiny, M. A.; Perera, S. et al. The Odyssey of Bioactive Compounds in Avocado (Persea americana) and Their Health Benefits. Antioxidants (Basel) 2019, 8 (10), 426. DOI: 10.3390/antiox8100426
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6. Waly, D. A., Zeid, A.; E. A. El-Kashoury, E. A. et al. Avocado Fruit Peel and Flesh as Antioxidant and Anti-Inflammatory Agents: A Comparative Phytochemical and In Vitro Study. South African Journal of Botany 2025,179, 334–344. DOI: 10.1016/j.sajb.2025.02.012
7. Neves, B. B.; Pinto, S.; Pais, R. et al. Looking into the Lipid Profile of Avocado and Byproducts: Using Lipidomics to Explore Value-Added Compounds. Compr. Rev. Food Sci. Food Saf. 2024, 23 (3), e13351. DOI: 10.1111/1541-4337.13351
8. Hamouda, A. F.; Sameeh, M. Y.; Shrourou, R. Effect of Avocado (Persea americana), Cabbage (Brassica oleracea) and Ginger (Zingiber officinale) on Rat Liver and Thyroid Injuries Induced by CCl4 (Carbon Tetrachloride). JPP 2016, 4, 108–118. DOI: 10.17265/2328-2150/2016.03.002.
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