Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications

Sneh Punia Bangar, Kyle Dunno, Sanju Bala Dhull, Anil Kumar Siroha, Sushil Changan, Sajid Maqsood, Alexandru Vasile Rusu

Research output: Contribution to journalReview articlepeer-review

Abstract

The processing industry discards avocado seeds, which increases production and ultimately pollutes the environment. It would be advantageous to handle these waste by-products both economically and environmentally. Avocado seeds are rich in polysaccharides, proteins, lipids, vitamins, minerals, and other bioactive substances. The nutritional and phytochemical composition of avocado seeds has been well studied and discussed. Avocado-seed extracts also have many health-related bioactive properties, such as anti-hyperglycaemic, anticancer, anti-hypercholesterolemia, antioxidant, anti-inflammatory, and anti-neurogenerative effects are clearly demonstrated how these properties can be used to formulate or fortify food. The health-promoting properties of avocado seeds have been studied. These properties are attributed to various phytochemicals, such as acetogenin, catechin, epicatechin, procyanidin B1, estragole, etc. Additionally, items made from valorized avocado seeds that people can consume have been explored. The best applications of valorized by-products have been created for the pharmaceutical, functional food, and nutraceutical sectors while considering quality and safety. More clinical testing and product development research are required to prove the effectiveness of avocado seeds.

Original languageEnglish
Article number100507
JournalFood Chemistry: X
Volume16
DOIs
Publication statusPublished - Dec 30 2022

Keywords

  • Avocado seed
  • Bioactive compounds
  • Health-promoting effects
  • Industrial application
  • Phytochemical

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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