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

Author

Listed:
  • Marta Siol

    (Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Anna Sadowska

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

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.

Suggested Citation

  • Marta Siol & Anna Sadowska, 2023. "Chemical Composition, Physicochemical and Bioactive Properties of Avocado ( Persea americana ) Seed and Its Potential Use in Functional Food Design," Agriculture, MDPI, vol. 13(2), pages 1-13, January.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:2:p:316-:d:1049287
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    References listed on IDEAS

    as
    1. Anna Sadowska & Franciszek Świderski & Marta Siol & Dominika Niedziółka & Katarzyna Najman, 2022. "Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)," Agriculture, MDPI, vol. 12(10), pages 1-13, October.
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    Cited by:

    1. Anna Sadowska & Katarzyna Najman & Franciszek Świderski, 2024. "Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves," Agriculture, MDPI, vol. 14(5), pages 1-3, April.
    2. Joanna Szulc & Błażej Błaszak & Anna Wenda-Piesik & Grażyna Gozdecka & Ewa Żary-Sikorska & Małgorzata Bąk & Justyna Bauza-Kaszewska, 2023. "Zero Waste Technology of Soybeans Processing," Sustainability, MDPI, vol. 15(20), pages 1-14, October.

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