## 4 Bioactive Profile of Avocado By-Product Extracts
Gallic acid, which is a phenolic acid, has been reported to exhibit antioxidant, antidiabetic, anti-inflammatory and antimicrobial activities [64; 65]. Another phenolic acid with antioxidant, anticancer, antidiabetic and anti-inflammatory pharmaceutical properties is protocatechuric acid [66; 67; 68]. The p-Coumaric acid is a polyphenol that also exhibits antioxidant and anti-inflammatory potential [69]. Caffe acid is a potential natural antioxidant, as well as an anticancer and anti-inflammatory agent also found in avocado byproducts [70; 71; 72; 73; 74]. Sinapic and Ferulic acid also exhibit antioxidant and anti-inflammatory activity [75; 76; 77; 78; 79]. Coumarin has shown antibacterial, anticancer, antioxidant, anti-inflammatory, antiproliferative and anticholinergic activities [80; 81; 82; 83]. Procyanidins exhibit anticancer, anti-inflammatory and antidiabetic activities [84; 85]. Lastly, condensed tannins (proanthocyanidins) that include catechin and epicatechin, have shown antioxidant, anti-inflammatory, antidiabetic and anticancer activities [86; 87]. Different flavonoids, like catechin derivates and trans-5-O-caffeoyl-D-quinic acid, have shown potential anti-inflammatory activity, while other polyphenols like quercetin, epicatechin, ruin and chlorogenic acid have been reported as potential antidiabetics, because of their capacity to inhibit glucosidase enzymes [8; 16]. Several studies have considered these characteristics of AP, AS and AL extracts for several applications. In the food industry, for example, [PERSON] et al. studied the possibility of replacing synthetic preservatives in mayonnaise with AP extracts. They observed no changes in the physical and chemical properties of the mayonnaise and the samples with AP extracts showed a more effective inhibition than the controls with ascorbic acid. These results show the potential of AP extracts to replace synthetic antioxidants and antibacterial chemicals in food matrices [88]. [PERSON] et al. studied the inhibitory effects of AP extracts in reducing oxidation of proteins and lipids as well as the formation of harmful products in beef and soy-based burgers. The results demonstrated a greater protective effect in beef burgers with AP extract compared  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Avocado** & **Extraction** & **Directive Compounds** & **Directive Compounds** & **Total Phenolic** & **Total Flavonoid** & **DPFH** & **References** \\ \hline \multirow{8}{*}{Cooking (Water)} & \multirow{4}{*}{This study prepared water and ethanol} & Flavonoids (haempred, quercetin, pymgololid, lutetila-7-glucose, rutin, isarboniment, isarboniment, isarboniment, isarboniment, isarboniment, is avacado (Polium) & 0.092 d & 0.328 h & 601.001 o \\  &  
to the controls. Moreover, the inhibition of heterocyclic aromatic amines and acrylamide was also observed in both beef and soy burgers with AP extract [89]. Further studies by [PERSON] et al. observed a reduction in the oxidation of protein and lipids during gastric digestion in vitro. The authors concluded that the risk factors associated with _H. pylori_ infection were reduced by the inclusion of AP extract in the burgers [90]. [PERSON] et al. studied the potential of pomegranate peel, AP and AS waste extracts as a tool for the biocontrol of pathogenic fungi in plants. The in vitro results showed a 10.21% reduction in the mycelium growth of _Aspergillus niger_ compared to the control in medium agar containing 100% AP [91]. In previous studies, the antioxidant activity and cancer inhibition potential of AS extract were demonstrated with results showing a reduction in the viability of human breast, lung, colon and prostate cancer cells in vitro [28].