Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues

In industrial processing of the avocado (Persea americana Mill.) fruit only the pulp is used, resulting in thousands of tons of seeds as a waste by-product. Chemical and technological characterizations were done on fiber residues produced with one of two fiber extraction methods: Method A, using NaHSO3; and Method B, using NaHSO3, NaC1 and trish-ydroxymethyl-aminomethane. Proximate composition, total, soluble and insoluble dietary fiber, acid and neutral detergent fiber, acid detergent lignin, cellulose and hemicellulose were determined. Also, technological properties were evaluated on fiber residues. The main results were: yield did not differ (p > 0.05) between methods (A: 45.63%; B: 48.11%), but they did differ (p < 0.05) in ash, moisture and nitrogen-free extract. The residues' relatively high proportions of soluble dietary fiber, neutral detergent fiber and hemicellulose allowed them to retain four times their weight in water and six times their weight in oil. The properties of avocado seed fibrous residues make them promising technological ingredients in industrial food systems. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.