Avocado by-products: Nutritional and functional properties |
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| Affiliation: | 1. Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280, Saltillo, Coahuila, Mexico;2. CBQF – Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, 4202-401, Portugal;1. Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico;2. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Av. Latinoamericana No. 1101, Col. Revolución, CP. 60500 Uruapan, Michoacán, Mexico;3. Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Guaymas, Carretera al Varadero Nacional Km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico;4. Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico;5. Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de febrero 818 sur, Colonia Centro, C.P. 85000 Ciudad Obregón, Sonora, Mexico;6. Universidad de Colima, Laboratorio de Bioingeniería, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico;1. Department of Chemical Engineering, Federal University of Paraná, CEP 81531-990, Curitiba, PR, Brazil;2. CERENA, DEQ, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal;1. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico;2. Universidad Tecnológica de la Mixteca, Carretera a Acatlima Km. 2.5, 69000 Huajuapan de León, Oaxaca, Mexico;1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal;2. Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n CP, 46022, Valencia, Spain;3. University of Belgrade, Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, Bulevar Despota Stefana 142, 11000, Belgrade, Serbia;4. Institute for Industrial, Radiophysical and Environmental Safety (ISIRYM), Universitat Politècnica de València, Camino de Vera, s/n CP, 46022, Valencia, Spain;1. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico;2. Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Libramiento Norte Carretera Irapuato-León Km. 9.6, 36821 Irapuato, Guanajuato, Mexico;3. Universidad Tecnológica de la Mixteca, Carretera a Acatlima Km. 2.5, 69000 Huajuapan de León, Oaxaca, Mexico |
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| Abstract: | BackgroundAvocado (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.Scope and approachIn 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.Key findings and conclusionsSeveral 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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| Keywords: | Nutritional value Functional properties By-products |
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