Extraction and characterization of the starch present in the avocado seed (Persea americana mill) for future applications
S.H.F. Martins, Karen Valverde Pontes, Rosana Lopes Fialho, Farayde Matta Fakhouri
Abstract
Agro-industrial waste causes environmental impacts, and the use of new technologies and materials emerge as minimization alternatives. This work aimed to extract and characterize starch from avocado seeds for future applications. The grains were removed, the starch extracted with a yield of (19.54%), moisture (41.35%), ash (0.33%), titratable acidity (4.64%), lipids (1.68%), proteins (1.60%) and carbohydrates (55.07%). The water activity was 0.986 g/g, the water absorption index 0.333 g/g, the oil absorption capacity 0.691 g/g, and the water solubility 0.888%. The transmittance was 14.30%. The most significant water release in the third freeze cycle. The extracted starch has a high amylose content (39.56%). Thermogravimetric analysis showed stability up to 366 °C, and the granule had an oval shape and smooth surface. With regard to pasting properties of the starches, RVA shows an initial temperature of 88.5 °C and a viscosity of 2880.5 cP at setback. The results suggest that the starch extracted from the avocado seeds provides opportunities for further application of this material to prepare edible and/or biodegradable films.