Bio-activities and Application of Avocado Seed Powder in Soft Biscuits
Main Article Content
Abstract
Avocado is a very popular plant, widely used in Vietnam and around the world. Its fruit contains a lot of nutrients beneficial for health. During the processing avocado, the seed (accounting for 13 to 24% of the total avocado fruit weight) is often discarded as agricultural waste that requires further processing. However, avocado seeds are also known to contain bioactive compounds such as procyanidins, phenolics, fatty acids, amino acids, and weak acids which exhibit antioxidant, antibacterial, hypoglycemic, anti-diabetic, and anti-hypertensive properties. These compounds were applied in various pharmaceutical, biotechnological, chemical, and food industries. This study evaluated the antibacterial ability of avocado seed extracts on Helicobacter pylori HP09 and Bacillus spp., showing the high antibacterial activity of ethyl acetate extract. Avocado seed powder has been studied as a way to partially replace wheat flour in making soft biscuits. The supplement ratio of avocado seed powder was 10% of the total wheat flour weight. The other ingredients also include eggs, sugar, oil, vanilla, wheat flour, cocoa powder. The cookies were baked at 160 °C for 15 minutes. The results showed that incorporating avocado seed powder into soft cookies maintained their nutritional value, flavor, and appeal, while also providing health benefits.
Keywords:
Avocado seed powder, Bacillus spp., bioactive, Helicobacter pylori, soft cookie.
References
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[24] N. C. Ejiofor, I. E. Ezeagu, M. B. Ayoola, E. A. Umera, Determination of the Chemical Composition of Avocado (Persea americana) Seed, Advances in Food Technology and Nutritional Sciences, Vol. 2, 2018, pp. 51-55.
[2] A. F. Vinha, C. Sousa, M. O. Soares, S. Barreira, Avocado and its By-products: Natural Sources Nutrients, Phytochemical Compounds and Functional Properties, in Mastanjevic, Current Research in Agricultural and Food Science, Vol. 1, Chapter 9, 2020.
[3] J. G. Rodríguez, D. Morcuende, M. J. Andrade, P. Kylli, M. Estévez, Avocado (Persea americana Mill.) phenolics, in vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties, Journal of Agricultural and Food Chemistry, Vol. 59, No. 10, 2011, pp. 5625-5635.
[4] X. Liu, J. Sievert, L. M. Arpaia, M. A. Madore, Postulated Physiological Roles of the Seven-carbon Sugars, Mannoheptulose, and Perseitol in Avocado, Journal of the American Society for Horticultural Science, Vol. 127, No. 1, 2002, pp. 108-114.
[5] C. E. R. López., C. H. Brenes, R. I. D. Garza, A Targeted Metabolomics Approach to Characterize Acetogenin Profiles in Avocado Fruit (Persea americana Mill.), Advances, Vol. 5, No. 128, 2015, pp. 106019-106029.
[6] D. Dabas, R. J. Elias, G. R. Ziegler, J. D. Lambert, In vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract, International Journal of Food Science, Vol. 1, 2019, pp. 6509421.
[7] U. E. Uchenna, A. B. Shori, A. S. Baba, Inclusion of Avocado (Persea americana) Seeds in the Diet to Improve Carbohydrate and Lipid Metabolism in Rats, Revista Argentina de Endocrinología Y Metabolism, Vol. 54, No. 3, 2017, pp. 140-148.
[8] D. Mereles, W. Hunstein, Epigallocatechin-3-gallate (EGCG) for Clinical Trials: More Pitfalls than Promises? International Journal Molecular Sciences, Vol. 12, 2011, pp. 5592-5603.
[9] M. A. Tremocoldi, P. L. Rosalen, M. Franchin, R. Daiuto, J. Augusto, P. Massarioli et al., Exploration of Avocado By-products as Natural Sources of Bioactive Compounds, PLoS ONE, Vol. 13, No. 2, 2018, pp. 1-12.
[10] W. Wang, T. R. Bostic, L. Gu, Antioxidant Capacities, Procyanidins and Pigments in Avocados of Different Strains and Cultivars, Food Chemistry, Vol. 122, No. 4, 2010, pp. 1193-1198.
[11] J. J. G. Leite, E. H. S. Brito, R. A. Cordeiro, R. S. N Brilhante, J. J. C Sidrim, L. M Bertini et al., Chemical Composition, Toxicity and Larvicidal and Antifungal Activities of Persea americana (avocado) Seed Extracts, Revista da Sociedade Brasileira de Medicina Tropical, Vol. 42, 2009, pp. 110-113.
[12] S. Idris, G. Ndukwe, C. Gimba, Preliminary Phytochemical Screening and Antimicrobial Activity of Seed Extracts of Persea americana (avocado pear), Bayero Journal of Pure and Applied Sciences, Vol. 2, No. 1, 2009, pp. 173-176.
[13] F. Chavez, M. Aranda, A. Garcia, E. Pastene, Antioxidant Polyphenols Extracted from Avocado Epicarp (Persea Americana Var. Hass) Inhibit Helicobacter Pylori Urease, Boletin Latinoam, Y Del Caribe Plantas Med. Y Aromáticas, Vol. 10, No. 3, 2011, pp. 265-280.
[14] M. A. Mahawan, M. F. N.Tenorio, J. A. Gomez, R. A. Bronce, Characterization of Flour from Avocado Seed Kernel, Vol. 3, No. 4, 2015, pp. 34 - 40.
[15] M. Z. Terati, M. Puspitasari, R. N. Hasri, T. Wahyuni, The Substitution of Avocado Seed Flour to Rice Flour in the Manufacture of Traditional Palembang Food Gandus Cake, Atlantis Press, 2021.
[16] T. T. L. Nguyen et al., Research on the Chemical Composition of Meat and Seeds of Green Wax Avocado in Nghe An, Nghe An Science and Technology Specialties, Vol. 2, 2022, pp. 6-11 (in Vietnamese).
[17] K. P. Nguyen, Method for Isolating Organic Compounds, VNU National University of Ho Chi Minh Publisher, 2007, pp. 527 (in Vietnamses).
[18] T. T. T Do, T. V. Pham, H. T. Nguyen, V. H. Pham, T. T. H. Nguyen, T. L. H. Pham, B. Y. Pham, Evaluation of Inhibitory Effects of Vietnamese Medicinal Plant Extracts on Helicobacter pylori, Journal of Science Technology Vietnam, Vol. 60, No. 7, 2018, pp. 23-27.
[19] T. K. C. Nguyen, T. H. Tran, T. T. H. Pham, V. C. Pham, Isolation of Antagonistic Microorganism against some Plant Fungal Pathogens and Evaluation of Their Activity in vitro and in vivo. Journal of Science and Technology, VAST, Vol. 52, No. 4, 2014, pp. 419-430.
[20] K. Kupnik, M. Primožič, V. Kokol, Z. Knez, M. Leitgeb, Enzymatic, Antioxidant, and Antimicrobial Activities of Bioactive Compounds from Avocado (Persea americana L.) Seeds, Plants, Vol. 12, No. 5, 2023, pp. 1201.
[21] B. R. Athaydes, C. Tosta, R. Z. Carminati, R. M. Kuster, R. R. Kitagawa, R. D. C. Gonçalves, Avocado (Persea americana Mill.) Seeds Compounds Affect Helicobacter pylori Infection and Gastric Adenocarcinoma Cells Growth, Journal of Functional Foods, Vol. 99, 2022, pp. 105352.
[22] E. Torres, A. García, M. Aranda, V. Saéz, F. Zúñiga, Julio, Alarcón, M. Avello, E. Pastene, One Step Purification of Two Semi-synthetic Epicatechin Adducts Prepared from Avocado Peels Procyanidins by Centrifugal Partition Chromatography and Rvaluation of Their Anti-inflammatory Effects on Adenocarrcinoma Gastric Cells Infected with Helicobacter pylori, Journal Chilean Chemical Society, Vol. 63, No. 4, 2018.
[23] P. Jimenez, P. Garcia, V. Quitral, K. Vasquez, C. P. Ruiz, M. R. Farias, D. F. G. Diaz, P. Robert, C. Encina, J. S. Covasich, Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits, Food Reviews International, 2020, https://doi.org/10.1080/87559129.2020.1717520.
[24] N. C. Ejiofor, I. E. Ezeagu, M. B. Ayoola, E. A. Umera, Determination of the Chemical Composition of Avocado (Persea americana) Seed, Advances in Food Technology and Nutritional Sciences, Vol. 2, 2018, pp. 51-55.