Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product


  • Edgar Iván Jiménez-Ruíz Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, C.P. 63000, Tepic, Nayarit, México
  • Javier Germán Rodríguez-Carpena Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera CompostelaChapalilla km 3.5, C.P. 63700, Compostela, Nayarit, México
  • Gabriela Poleth Hernández-Ortega Programa de Maestría en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela km 9, C.P. 63780, Xalisco, Nayarit, México
  • María Teresa Sumaya-Martínez Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, C.P. 63000, Tepic, Nayarit, México
  • Rosendo Balois-Morales Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, C.P. 63000, Tepic, Nayarit, México
  • Leticia Mónica Sánchez-Herrera Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, C.P. 63000, Tepic, Nayarit, México
  • Viridiana P Peraza-Gómez Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, C.P. 63000, Tepic, Nayarit, México


Palabras clave:

avocado paste, by-product, antioxidant properties, diet, tilapia


Since synthetic antioxidants have been questioned for their potential carcinogenic and teratogenic effects, interest has grown in aquaculture for alternatives of natural antioxidants used in diets. This study analyzed antioxidant properties of a diet for tilapia with the inclusion an avocado by-product (AP) paste. Avocado seed, skin and pulp, despite their proven antioxidant capacity, represent a great amount of waste in Mexico. We included four diets in this study: base diet 0 (BD), 10 (D10), 20 (D20) and 30 % (D30) of AP inclusion, and a commercial diet (CD) for comparison. The antioxidant activity was assessed by free-radical techniques, such as 1,1-diphenyl-2-pricrylhydrazil (DPPH•), 2,2’-azino-bis (3-ethylben zthiazoline-6-sulfonic acid (ABTS•+), iron ion (Fe III) and concentration of total phenolic compounds (TPC). An increasing pattern was observed both in antioxidant activity and TPC as the level of AP inclusion increased. In some determinations, CD showed the highest levels, which were attributed to the synthetic antioxidants added and undeclared in these formulations. Therefore, AP was considered a good option for its inclusion in aquaculture diets because of its antioxidant properties and the added value granted with its use.


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Cómo citar

Jiménez-Ruíz, E. I., Rodríguez-Carpena, J. G., Hernández-Ortega, G. P., Sumaya-Martínez, M. T., Balois-Morales, R., Sánchez-Herrera, L. M., & Peraza-Gómez, V. P. (2019). Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product. Biotecnia, 21(3), 163–169.



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