Phytochemical Profiling, Antioxidant Capacity, and In Vitro α-Amylase/β-Glucosidase Inhibitory Activity of Different Avocado Tissues Under Methanolic and CO2-Assisted Aqueous Extraction

The study evaluated the phenolic profile, antioxidant capacity, and in vitro α-amylase and fungal β-glucosidase inhibitory activity of avocado fruit pulp, peel, cotyledon, and seed coat (testa) extracts obtained using methanol and a CO2-assisted aqueous extraction method. Total phenolic content (TPC) and total flavonoid content (TFC) were determined spectrophotometrically; antioxidant activity was assessed by DPPH, CUPRAC, and TEAC assays; and individual phenolic compounds were quantified by a validated HPLC-UV method. Enzyme inhibitory activity against α-amylase and β-glucosidase was measured in vitro, and IC50 values were calculated and compared with acarbose as a reference standard. Methanolic extracts generally showed higher TPC, TFC, and higher concentrations of several HPLC-quantified phenolics per gram of extract than the CO2-water extracts. All extracts inhibited both α-amylase and β-glucosidase, yielding IC50 values in the low mg/mL range. Inhibitory potency was highest in the seed coat extract in both assays, while the ordering of peel and cotyledon differed slightly depending on the enzyme considered. Avocado peel and seed coat, particularly in methanolic extracts, showed relatively high phenolic content, antioxidant capacity, and mild in vitro enzyme inhibition; however, these findings reflect glycosidase screening only and require further validation in cell-based and in vivo metabolic models.