Virucidal and Antiviral Polyhydroxylated Fatty Alcohols in Avocado Fruit Pulp (persea Americana) of Booth 7 Cultivar

Avocado fruit pulp (Persea americana) of the Booth 7 cultivar was explored for its bioactive compounds. Polyhydroxylated fatty alcohols, also known as polyols or acetogenins, were obtained after chromatographic separation of a crude pulp extract of P. americana. Five polyols 1-5, including known ones, avocadyne (1), avocadene (2), avocadenol D (4), and avoenin (5), together with a new natural product, namely, avocadinin (3), were isolated from avocado fruit pulp. Some polyhydroxylated fatty alcohols exhibited virucidal and antiviral activities. Avocadinin (3), avocadenol D (4), and avoenin (5) exhibited virucidal activity against a severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) surrogate, with EC50 values of 2.30, 2.69, and 1.69 mu M, respectively. For antiviral activity, avocadenol D (4) displayed the activity with an EC50 value of 5.82 mu M, while avocadinin (3) and avoenin (5) exhibited less antiviral activity with respective EC50 values of 11.99 and 14.32 mu M.