Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin. (15th January 2023)

• Record Type: Journal Article
• Authors: Permal, Rahul; Chia, Tim; Arena, Giada; Fleming, Cassandra; Chen, Jack; Chen, Tony; Chang, Wee Leong; Seale, Brent; Hamid, Nazimah; Kam, Rothman
• Is Part Of: Food chemistry. Volume 399(2023)
• Publication Date: 2023-01-15
• Subjects: Avocado seed valorisation -- Friction cooker -- Toxins in avocado seed -- Persin extraction -- Waste valorisation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134011
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Avocado seeds can be extruded into a porous puffed snack using a friction cooker. The concentration of amygdalin is negligible in avocado seeds. The level of persin in avocado seeds decreases after friction cooking. Sufficient antioxidant activity was maintained to enable use as a functional food. Abstract: Avocado seeds account for 13% of the waste from industrial production of cold-pressed avocado oil (CPAO). Therefore, the aim of this study was to valorise avocado seeds by converting it into an extruded snack product using a friction cooker and comparing their textural and physical characteristics to extruded brown rice and malted barley ready to eat (RTE) snacks. Concentration of toxins; amygdalin and persin were compared in extruded avocado seed and fresh avocado seeds. Avocado seed extrudates were significantly lower in lateral expansion, apparent density, porosity, hardness, and crispiness compared to brown rice extrudates. Antioxidant capacity and total phenolic content (TPC) was highest in freeze-dried avocado seeds. Antioxidant capacity and TPC of avocado seed extrudates were significantly higher than brown rice and malted barley. The concentrations of both amygdalin and persin in the RTE avocado seed snack were present at non-toxic levels (2.6 × 10 −6 mg/g and 0.68 mg/g respectively).