Avocado by-products: Nutritional and functional properties
Abstract
Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America; avocado is gaining increasing worldwide acceptance and has received extensive marketing and a wide distribution due to its relevant nutritional benefits for human health. Mexico harvests more than 30% of avocados worldwide, representing the main producer and exporter of avocado, which has become a crop of high interest and has great economic impact on Mexico.In this paper, we describe relevant information on the production, composition and application of avocado, with an emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing waste for nutritional and environmental purposes. The entire avocado is rich in biocompounds (pulp, seed and peel) and has many health benefits, such as antimicrobial, antioxidant and anticancer activities, as well as dermatological uses and others. In this paper, we demonstrate the current panorama of production, exportation and uses of avocado in Mexico.Several food grade ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a high functional power. Studies should continue to identify the profiles and phytochemicals available to the business sector, which can also be implemented to valorize the nutritional and functional potential of avocado seeds and peels.
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Avocado residues contain mainly carbohydrates, such as fibres, hemicellulose, and starch, and have a great antioxidant capacity due to the high content of polyphenols.
“These residues contain mainly carbohydrates, such as fibres, hemicellulose, and starch, and have a great antioxidant capacity due to the high content of polyphenols”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [118]
Fatty alcohols extracted from the seed and pulp of avocados have photo-protective properties against UV induced damage in skin cells.
“Moreover, fatty alcohols extracted from the seed and pulp of avocados have photo-protective properties against UV induced damage in skin cells [118].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [118]
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- Authors
- Araújo, R. G., Rodriguez-Jasso, R. M., Ruiz, H. A., Pintado, M. M. E., & Aguilar, C. N.
- Affiliations
- Universidad Autónoma de Coahuila (MX)
- Corresponding author
- Aguilar, Cristóbal Noé
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2018-10
- Volume
- 80
- Pages
- 51-60
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2887379005
- Cited by
- 305
- References
- 71
- Citations by year
- 2026: 31 · 2025: 35 · 2024: 44 · 2023: 60 · 2022: 47 · 2021: 41 · 2020: 32 · 2019: 12 · 2018: 1
- FWCI
- 14.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- Funders
- National Council of Science and Technology of Mexico
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Nursing › Nutrition and Dietetics › Nuts composition and effects
- Keywords
- avocado, food waste valorization, avocado seed, avocado peel, avocado pulp, functional food ingredients, nutritional properties, antioxidant activity, antimicrobial activity, anticancer activity, dermatological use
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