Chemical Composition, Physicochemical and Bioactive Properties of Avocado (Persea americana) Seed and Its Potential Use in Functional Food Design

Abstract

The appropriate use of avocado seed waste after industrial processing could reduce the problem of overconsumption and food waste in accordance with the “zero waste” concept. The presented study evaluates the physicochemical and bioactive properties of avocado seed and its possible use in functional food design, for example, cereal snacks in the form of cookies. The profile of polyphenol and lutein content was determined by chromatographic methodology, and the phenolic compounds content and antioxidant properties of the avocado seed powder were determined using spectrophotometric methods. The chemical composition (content of protein, carbohydrates, fiber, fat) and physicochemical properties, i.e., water activity, water holding capacity, and solubility in water of avocado seed powder, were examined. According to the fiber content (21.6 g/100 g) and bioactive compounds present in the avocado seed powder (content of phenolic 62.1 mg GAE/1 g, antioxidant potential (122.4 mmol Trolox/100 g), and low solubility in water (16.2%), it could be considered a valuable additive to cereal snacks. Our designed cereal products with various amounts of added avocado seed powder (6%, 12%, and 18%) showed that 6% added powder promoted an almost five-fold increase in the polyphenol content and four-fold higher antioxidant potential of the snacks compared to the control samples. In addition, the lowest level addition of avocado seed powder increased the dietary fiber content of the product to 4%; hence, they adhered to the nutrition claim of “source of fiber” in accordance with Regulation (EC) No. 1924/2006.

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

“…The moisture content of the avocado seed (Table 1) is within that reported by King-Loeza et al (2023), with values from 60.83 to 70.54% for different qualities of Hass avocado; other authors reported lower values from 49.81% (Amado et al, 2019) to 52.68. Regarding protein content, they were higher than that indicated by Saavedra et al (2017) at 2.51%, Amado et al (2019) at 2.84% and Siol and Sadowska (2023) at 3.4%, the crude fat content was close to that reported by Siol and Sadowska (2023) 1) at 80.29 g/100 g DW, which would have fructose (0.9 to 6.1 g/100 g) and glucose (0.7 to 5.1 g/100 g) as its main constituents (Abouelenein et al, 2023). The protein content of grape pomace was lower than that reported by Kohajdová et al (2018) and Abouelenein et al (2023), being 8 and 10.72%, respectively.…”

Fungicidal, Molluscicidal and Phytocidal Activity of Avocado, Persea americana Mill Industrial Wastes

“…Avocado seed residue is a healthy ingredient in the food industry as its chemical composition (content of protein, carbohydrates, fiber, and fat) and physicochemical properties make it a valuable additive to cereal snacks. Its addition at 6% promoted five-fold increase in the polyphenol content and four-fold higher antioxidant potential of the snacks, in addition to increasing the dietary fiber content (Siol and Sadowska, 2023).…”

In Situ Inactivation of Selected Bacillus Strains in Brewer’s Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management

“…They are also aware that the agriculture or food industry sector produces an excess of post-production waste, hence they are more and more open to food produced with the use of post-production raw materials [ 7 ]. Food design with the use of post-production raw materials is currently developing rapidly and concerns both post-production residue plant-origin [ 8 , 9 , 10 ] as well as animal-origin [ 11 , 12 ]. This is in line with the current zero waste or less waste trend [ 13 ].…”