Introduction:

The fruit processing industries generate a large amount of residual biomass that could be reused. Considering the high volume of residues produced by the disposal of avocado seeds and highlighting the high content of bioactive compounds.

Aim:

To evaluate the centesimal composition of avocado seed flour and the antioxidant and antimicrobial properties of its extracts.

Methodology:

The extracts were obtained by macerating the avocado seed flour dehydrated at different temperatures (4,25 and 60 °C) using n-hexane and ethanol as solvents.

Results:

The flour is an excellent source of carbohydrates, with a high content of fibers, proteins and minerals (N, K, Mg and Ca, among others). The extraction temperature has influence in the yield and the content of total phenols, antioxidant and antimicrobial activities of the extracts. The ethanolic extracts obtained at 60 °C showed high yield (18%) and content of total phenolic compounds (~840 mg GAE/g). In addition, ethanol extracts showed high antioxidant activity (IC50= 0.013 mg/mL and 0.018 mg/mL) at lower extraction temperatures, 4 °C and 25 °C, respectively. Hexanoic extract obtained at 4 °C, on the other hand, showed greater antimicrobial activity for the four tested bacteria (L. monocytogenes, S. aureus, S. choleraesuis and E. coli).

Conclusion:

The flour obtained from avocado seeds has a high biological value and can be used as supplements in human food.