Hass Avocado (Persea americana Mill) Peel Extract Reveals Antimicrobial and Antioxidant Properties against Verticillium theobromae, Colletotrichum musae, and Aspergillus niger Pathogens Affecting Musa acuminata Colla Species, in Ecuador

The utilization of agroindustrial residues, such as avocado peel, as a source of bioactive compounds with antioxidant properties has garnered significant attention. In this study, we investigated the antioxidant potential using the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) methods, along with the antimicrobial activity of phenolic compounds extracted from Hass avocado peel. These soluble polyphenols were quantified and identified using high-performance liquid chromatography (HPLC). The research focused on their effects against three fungal pathogens, <i>Verticillium theobromae</i>, <i>Colletotrichum musae</i>, and <i>Aspergillus niger</i>, which significantly impact banana crops, an essential agricultural commodity in Ecuador. The results have revealed that the application of 80% ethanol as an organic solvent led to increased soluble polyphenol content compared to 96% ethanol. Extraction time significantly influenced the phenolic content, with the highest values obtained at 90 min. Interestingly, despite substantial mycelial growth observed across all extract concentrations, the antifungal effect varied among the pathogens. Specifically, <i>V. theobromae</i> exhibited the highest sensitivity, while <i>C. musae</i> and <i>A. niger</i> were less affected. These results underscore the importance of considering both antioxidant and antimicrobial properties when evaluating natural extracts for potential applications in plant disease management.