Table 1.
Nutritional composition of avocado seeds.
| Group | Composition | References | |
|---|---|---|---|
| Proximate analysis | |||
| Moisture Content | 13.09 % | Egbuonu et al., 2018 | |
| Dry Matter | 86.91 % | ||
| Crude Fibre | 2.87 % | ||
| Ash | 3.82 % | ||
| Sugar components (mg/g of DW) | |||
| Hexose | 1.9 | Tesfay et al., 2012, Liu et al., 2002 | |
| Glucose | 5.62 | ||
| Fructose | 12.93 | ||
| Sucrose | 7.86–18.5 | ||
| d-Mannuheptulose | 10.51–63.8 | ||
| Perseitol | 12.54–88.3 | ||
| Carbohydrate (%) | 64.9 | ||
| Protein | % | ||
| Crude protein content (AOAC, 1990 method) | 2.64 | Egbuonu et al., 2018 | |
| Protein content | 23 | Ifesan & Olorunsola, 2015 | |
| Protein content | 17.94 | Arukwe et al., 2012 | |
| Protein content | 7.75 | Macey et al., 2015 | |
| Protein content | 15.55 | Ejiofor et al., 2018 | |
| Lipid’s profile | |||
| Long-chain fatty acids | (μg/g) | ||
| Tetracosanoic acid | 4.29 | Báez-Magaña et al., 2019 | |
| Nervonic acid | 2.88 | ||
| Behenic acid | 3.63 | ||
| Erucic acid | 2.44 | ||
| Arachidic acid | 2.39 | ||
| Stearic acid | 5.06 | ||
| Oleic acid | 5.32 | ||
| Linoleic acid | 4.06 | ||
| Palmitic acid | 7.1 | ||
| Myristic acid | 2.49 | ||
| Fatty acid derivatives (aliphatic acetogenins) | |||
| Avocatins | 32.28 | Báez-Magaña et al., 2019 | |
| Polyhydroxy fatty acids | 24.26 | ||
| Pahuatins | 4.26 | ||
| Persins | 10.12 | ||
| Minerals | mg/100 g | ||
| Calcium | 0.82 | Ifesan & Olorunsola, 2015 | |
| Potassium | 4.16 | ||
| Phophorus | 0.09 | ||
| Zinc | 0.18 | ||
| Sodium | 1.41 | ||
| Iron | 0.31 | Arukwe et al., 2012 | |
| Copper | 0.98 | ||
| Vitamins | mg/100 g | ||
| Vitamin A | 10 | Seed et al., 2017 | |
| Thiamin | 0.33 | ||
| Riboflavin | 0.29 | ||
| Niacin | 0.06 | ||
| Ascorbic acid | 97.8 | ||
| Vitamin E | 0.12 | ||