Physicochemical Properties of Starch From Avocado Seed (Persea Americana Mill)

Abstract

The extraction and characterization of avocado starch isolated from seeds (Persea americana Mill) were studied. The starch was extracted by steeping, wet grinding and sedimentation process and calculated its yield. Isolated starch was then characterized for chemical composition, morphology and granules size distribution, X-ray diff raction an mid-infrared spectra, swelling powder and solubility, pasting and thermal properties and clarity and syneresis behavior. The starch yield was 42.2%. The results showed starch granules were predominantly ellipsoidal with an average granule size of 17.83 μm. Exhibited B-type X-ray diff raction pattern with 25.7% of crystallinity, and apparent amylose content of 21.5% with similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures were 67.6 and 76.0 °C, respectively, and gelatinization enthalpy was 14.9 J/g. Starch suspensions showed peak viscosity at 4421 cP and high retrogradation tendency, which was evidenced by opaque gels and syneresis.

Physico-chemical, morphological and technological properties of the avocado (Persea americana Mill. cv. Hass) seed starch

“…These characteristics were also observed in tamarind starch by Kaur and Singh (2016) and Lychee kernel starch by Thory and Sandhu (2017). They are also consistent with the results obtained by Builders et al (2010), Santos et al (2016) and Silva et al (2017) on ASS.…”

“…ASS obtained a syneresis of 42.5% after 7 cycles. Builders et al (2010) in their studies found, after 4 cycles, a value of approximately 73% in ASS and Santos et al (2016) obtained 29.1% syneresis after 4 refrigeration cycles. This information indicates that avocado starch would not be suitable for using in chilled foods.…”

“…Lemos et al (2018) reported amylose percentages of 19.7, 20.46, 16.36 and 11.19% in native corn, potato, banana and cassava starches, respectively, lower than the values obtained in the present study. Builders et al (2010) and Santos et al (2016) reported levels of 32.5% and 21.5% respectively for avocado seed native starch amylose. The value suggests that the starch extracted from avocado seed has a high amylose content.…”

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

“…The CONV starch shows a normal behavior with temperature increases (60-90 • C) showing an increase of solubility of 12.8 to 24.3%, WAC of 6.7 to 13.2 g/g and SP of 7.7 to 17.4 g/g. Similar results were presented by dos Santos et al [12], Chel-Guerreo [15] and Silva et al [26] with avocado seed starch obtained by conventional methods. Contrary to the MAE starches have completely different behavior when compared with CONV starch and other authors.…”

Persea Americana Agro-Industrial Waste Biorefinery for Sustainable High-Value-Added Products

“…Starch is a renewable biopolymer material that is entirely biodegradable, easy to handle, and widely available in nature, such as in the avocado [124,125]. Seeds have shown to contain a large amount of starch that can reach over 90%.…”