A Review on Avocado Seed: Functionality, Composition, Antioxidant and Antimicrobial Properties
Tassew Belete Bahru, Zinabwa Hailu Tadele, Eyasu Gebrie Ajebe
Chemical Science International Journal · pp. 1–10 · Published 23 Jul 2019
10.9734/CSJI/2019/v27i230112Abstract
The seed of avocado is considered as one of the non-edible part of the fruit, which are usually discarded as residues and can cause ecological problems. Exploring the possible dietary and therapeutic potentials of especially such underutilized wastes will in addition reduce the possible environmental waste burden. The objectives of this review article is to alert the functionality, chemical composition, antioxidant and antimicrobial properties of avocado seed for its use as food and justification for its medicinal use. The composition like proximate (protein, fat, ash, moisture, fiber and carbohydreate), minerals (Ca, Zn, K, Na, P, Fe, Cu, Pb and Co), phytochemicals (Flavinoid, Tanine, Saponine, Total phenolics, Antioxidnt capacity, Oxalates, Phytates, Alkaloids) and Vitamins (A, B1, B2, B3, C and E) were reported to be present in the avocado seed in different proportions. Some poisonous phytochemicals are present in fresh seeds of avocado and not in the dry seeds, hence recommended to dry the seeds before processing for consumption. Its biological activities such as antioxidant, antihypertensive, fungicidal, larvicidal, hypolipidemic, amoebicidal and giardicidal activities had reported. Therefore, it can be concluded that, the avocado seed is nutritionally valuable as the other parts of the plant based on the phytochemical and nutrients it constitutes. The consumption of avocado seed is recommendable since it has high nutritional contents that make it enough for possible dietary and ethno-medicinal use.
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