Chemical and technological properties of avocado ( Persea americana Mill.) seed fibrous residues

Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions

“…Additionally, the fibre fraction yielded 75.26% which was higher than the values obtained by Barbosa–Martín et al . () (≈47%). Such differences could be related with the processing conditions of the materials, since in this work we blended the fresh seeds, suppressing the drying step before the separation of its components.…”

“…With the aim to understand the feasibility of our process, the extraction yield of the flour, as well as their fractions were calculated (Table S1). The flour from avocado seeds yielded 46.28% (dry base) that was significantly higher than other studies using a similar approach (Barbosa–Martín et al ., ; Lubis et al ., ). The starch fraction yielded 27.28% which was online with previous studies (Kahn, ).…”

“…The chemical composition of the avocado seed flour is shown in Table S2, the protein content was 6.7% which was slightly lower in amount than previous studies (Mahawan et al ., ). The lipid content of flour was 2.71%, as well as low ash content, which is online with previous reports (Barbosa–Martín et al ., ). Both isolated starch and fibre fractions showed significant differences in the analysed parameters, the starch fraction showed 89.97% of carbohydrates, with small amounts of protein (1.33%) and lipids (1.16%), which other studies have found to affect their physicochemical and functional properties (Chávez‐Murillo et al ., ).…”

“…The avocado fruit ( Persea americana ), native to Central America, has a dark and rough green crust, that covers a yellowish‐green pulp rich in oils and appreciated for its sensory and nutritional characteristics. There are approximately 400 varieties of this fruit, being the ‘Hass’ the most popular in the international market, followed by the ‘fuerte’ and ‘criolla’ varieties (Barbosa–Martín et al ., ). Mexico contributes with 32% of the global production; placing it as one of the world's leading exporters.…”

“…The avocado fruit is marketed all over the world and it is often transformed into value‐added products such as guacamole, purée, oils and other derivatives (Maldonado–Zamora et al ., ). These products use only the pulp, leaving aside approximately 148 000 tons of seeds, considered as a by‐product with no other food uses; hence, being discarded, causing contamination (Barbosa–Martín et al ., ). For this reason, diverse research has been conducted focusing on their carbohydrates fraction, which compromises more than 80% of the seeds.…”