Effect of Maturity State of Avocado (Persea americana Mill. cv. Hass) on Seed Characteristics

Yepes Diana ； Márquez Carlos ； Cadena Edith

《Advance Journal of Food Science and Technology》 16卷S期 (2018/11) Pp. 301-306

https://doi.org/10.19026/ajfst.16.5971

摘要

The ripe and overripe avocado seeds were evaluated in order to determine the maturity stage influence on the proximal composition. Lignocellulosic compounds, lipid profile, total phenols content, condensed tannins as well as antioxidant capacity by ABTS and DPPH were measured. The starch content of ripe and overripe avocado seeds was 63.70 and 58.7%; protein 3.1 and 2.9%, 14.72 and 16.36% for cellulose, respectively. The hemicellulose content was higher in ripe seeds (49.75%) than in overripe seeds (34.15%). The unsaturated lipids content, corresponding to linoleic acid and oleic acid in the seed oil was higher in the ripe fruit, while the overripe seeds showed higher linolenic acid concentration. The main fatty acid was oleic with 49% in the ripe seeds and concerning total unsaturated lipids. Total phenols were 43.04 and 41.02 mg GAE/g, while the condensed tannins were 146.45 and 148.47 mg catechin/g for the ripe and overripe fruit seeds, respectively. Therefore, the antioxidant capacity and essential acids concentration were higher in the ripe seeds than in the overripe seeds, while the condensed tannins content had no statistical difference.

關鍵字

Agro-industrial residue ； antioxidant capacity ； phenolic compounds ； proximal composition