2008 Volume 55 Issue 3 Pages 95-101
Major components of avocado and their functionalities were investigated. The avocado sample used contained 5.23±0.53g of water-soluble dietary fiber and 11.3±0.71g of water-insoluble dietary fiber per 100g edible portion on a dry-matter basis. Water-insoluble dietary fiber contained hemicellulose>cellulose>pectin, in order of content, and was characterized by settling volumes in water and a high ability to adsorb food colors such as Rose Bengal. Water-soluble dietary fiber had a high ability to adsorb iron. The antioxidant activity of avocado was found in peel>seed>pulp, in order of intensity. The peel contained considerably higher amounts of polyphenols than other parts. GC-MS analysis revealed the presence of catechin, epicatechin, chlorogenic acids and other polyphenols, particularly in the peel, that could be involved in antioxidation. Avocado peel is expected to become a new functional food material with health benefits.
