Avocado (Persea Americana) Wastes: Chemical Composition, Biological Activities and Industrial Applications

Cheikhyoussef, Natascha; Cheikhyoussef, Ahmad

doi:10.1007/978-3-030-84436-3_30

Cited by 3 publications

(2 citation statements)

References 114 publications

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“…However, avocado by-products hold immense potential for various industrial applications, including the food industry, agroprocessing industry, pharmaceutical industry, cosmetic industry, textile industry, biopolymer industry, etc. [11].…”

Section: Introductionmentioning

confidence: 99%

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

Marović,

Badanjak Sabolović,

Brnčić

et al. 2024

Foods

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The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28–57.93%), followed by palmitic acid (19.90–29.45%) and linoleic acid (8.44–14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.

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Section: Introductionmentioning

confidence: 99%

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

Marović,

Badanjak Sabolović,

Brnčić

et al. 2024

Foods

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show abstract

“…These strategies encourage such as moving toward plant‐based diets and reducing food waste to contribute to mitigate environmental impacts and climate change. Therefore, the reuse of avocado wastes, like avocado peel and seed, as a potential source of value‐added raw material with applications in distinct industrial sectors (as revised by Cheikhyoussef & Cheikhyoussef, 2022) is aligned with these initiatives.…”

Section: Introductionmentioning

confidence: 99%

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Neves,

Pinto,

Pais

et al. 2024

Comp Rev Food Sci Food Safe

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Consumer priorities in healthy diets and lifestyle boosted the demand for nutritious and functional foods as well as plant‐based ingredients. Avocado has become a food trend due to its nutritional and functional values, which in turn is increasing its consumption and production worldwide. Avocado edible portion has a high content of lipids, with the pulp and its oil being rich in monounsaturated fatty acids and essential omega − 3 and omega − 6 polyunsaturated fatty acids (PUFA). These fatty acids are mainly esterified in triacylglycerides, the major lipids in pulp, but also in minor components such as polar lipids (phospholipids and glycolipids). Polar lipids of avocado have been overlooked despite being recently highlighted with functional properties as well. The growth in the industry of avocado products is generating an increased amount of their byproducts, such as seed and peels (nonedible portions), still undervalued. The few studies on avocado byproducts pointed out that they also contain interesting lipids, with seeds particularly rich in polar lipids bearing PUFA, and thus can be reused as a source of add‐value phytochemical. Mass spectrometry‐based lipidomics approaches appear as an essential tool to unveil the complex lipid signature of avocado and its byproducts, contributing to the recognition of value‐added lipids and opening new avenues for their use in novel biotechnological applications. The present review provides an up‐to‐date overview of the lipid signature from avocado pulp, peel, seed, and its oils.

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Challenges in the avocado production chain in Latin America: A descriptive analysis

Taramuel-Taramuel,

Montoya-Restrepo,

Barrios

2024

Agron. Colomb.

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The avocado market has experienced significant growth in recent decades, with Latin America emerging as a key player in production and export. This article provides an overview of the main challenges facing the avocado production chain in the region, examining crucial aspects such as production trends, supply dynamics, evolving demand patterns, and price fluctuations. By addressing these challenges and capitalizing on emerging opportunities, the Latin American avocado industry can enhance its competitiveness, sustainability, and resilience in the global market. This review provides valuable insights and actionable strategies for stakeholders across the avocado production chain, from producers and exporters to policymakers and researchers, offering key working areas for the sustainable development of the avocado industry.

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Avocado (Persea Americana) Wastes: Chemical Composition, Biological Activities and Industrial Applications

Cited by 3 publications

References 114 publications

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Challenges in the avocado production chain in Latin America: A descriptive analysis

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