Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin.
Food Chem
; 399: 134011, 2023 Jan 15.
Article
in En
| MEDLINE
| ID: mdl-36044826
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).
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Hordeum
/
Persea
/
Amygdalin
Language:
En
Journal:
Food Chem
Year:
2023
Document type:
Article
Affiliation country:
New Zealand