Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute
Avocados (Persea americana Mill.) are recognized for their nutritional qualities, and their seeds also offer considerable health benefits. This study investigates the feasibility of using avocado seed oil as a substitute for soybean oil in mayonnaise production, thereby enhancing the value of agricu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000058 |
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| author | Siriluck Surin Paponpat Pattarathitiwat Suphat Phongthai Natthawuddhi Donlao Passakorn Kingwascharapong Ekasit Onsaard Sungkwon Park Wanli Zhang Utthapon Issara |
| author_facet | Siriluck Surin Paponpat Pattarathitiwat Suphat Phongthai Natthawuddhi Donlao Passakorn Kingwascharapong Ekasit Onsaard Sungkwon Park Wanli Zhang Utthapon Issara |
| author_sort | Siriluck Surin |
| collection | DOAJ |
| description | Avocados (Persea americana Mill.) are recognized for their nutritional qualities, and their seeds also offer considerable health benefits. This study investigates the feasibility of using avocado seed oil as a substitute for soybean oil in mayonnaise production, thereby enhancing the value of agricultural waste. Avocado seeds, obtained from processing waste, were subjected to oil extraction to evaluate product quality and chemical properties. The extracted oil was analyzed for color, viscosity, and antioxidant characteristics. Mayonnaise formulations were prepared by substituting soybean oil with extracted avocado seed oil at proportions of 0 %, 25 %, 50 %, 75 %, and 100 % (w/w), and the quality of these formulations was evaluated. The results showed that the extracted oil exhibited antioxidant properties, with color parameters L*, a*, and b* recorded as 19.02 ± 1.22, 67.31 ± 10.05, and 3.77 ± 0.89, respectively, and a viscosity of 703.16 ± 15.88 cP. The mayonnaise contained essential free fatty acids such as oleic acid and linoleic acid. Sensory testing revealed that mayonnaise formulations with 25 % to 50 % substitution of avocado seed oil received the highest consumer preference scores compared to the control and other variants. These findings suggest that avocado seed oil not only provides health benefits but also serves as a valuable ingredient in food formulations, contributing to sustainability in food processing. |
| format | Article |
| id | doaj-art-856370fb9df3448fb8cb61dde9bf5c0f |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-856370fb9df3448fb8cb61dde9bf5c0f2025-01-09T06:15:01ZengElsevierApplied Food Research2772-50222025-06-0151100695Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attributeSiriluck Surin0Paponpat Pattarathitiwat1Suphat Phongthai2Natthawuddhi Donlao3Passakorn Kingwascharapong4Ekasit Onsaard5Sungkwon Park6Wanli Zhang7Utthapon Issara8Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, ThailandDepartment of Food and Nutrition, Faculty of Home Economics Technology Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, ThailandDivision of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandUnit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, ThailandDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, ThailandIndigenous Food Research and Industrial Development Center, Ubon Ratchathani University, Ubon Ratchathani 34190, Thailand; Faculty of Agriculture, Ubon Ratchathani University, Ubon Ratchathani 34190, ThailandDepartment of Food Science and Biotechnology, Sejong University, College of Life Science, Seoul 05006, South KoreaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaDivision of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand; Corresponding author.Avocados (Persea americana Mill.) are recognized for their nutritional qualities, and their seeds also offer considerable health benefits. This study investigates the feasibility of using avocado seed oil as a substitute for soybean oil in mayonnaise production, thereby enhancing the value of agricultural waste. Avocado seeds, obtained from processing waste, were subjected to oil extraction to evaluate product quality and chemical properties. The extracted oil was analyzed for color, viscosity, and antioxidant characteristics. Mayonnaise formulations were prepared by substituting soybean oil with extracted avocado seed oil at proportions of 0 %, 25 %, 50 %, 75 %, and 100 % (w/w), and the quality of these formulations was evaluated. The results showed that the extracted oil exhibited antioxidant properties, with color parameters L*, a*, and b* recorded as 19.02 ± 1.22, 67.31 ± 10.05, and 3.77 ± 0.89, respectively, and a viscosity of 703.16 ± 15.88 cP. The mayonnaise contained essential free fatty acids such as oleic acid and linoleic acid. Sensory testing revealed that mayonnaise formulations with 25 % to 50 % substitution of avocado seed oil received the highest consumer preference scores compared to the control and other variants. These findings suggest that avocado seed oil not only provides health benefits but also serves as a valuable ingredient in food formulations, contributing to sustainability in food processing.http://www.sciencedirect.com/science/article/pii/S2772502225000058Avocado seedsOil extractionMayonnaise productionAntioxidant propertiesAgricultural waste valorization |
| spellingShingle | Siriluck Surin Paponpat Pattarathitiwat Suphat Phongthai Natthawuddhi Donlao Passakorn Kingwascharapong Ekasit Onsaard Sungkwon Park Wanli Zhang Utthapon Issara Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute Applied Food Research Avocado seeds Oil extraction Mayonnaise production Antioxidant properties Agricultural waste valorization |
| title | Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute |
| title_full | Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute |
| title_fullStr | Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute |
| title_full_unstemmed | Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute |
| title_short | Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute |
| title_sort | valorization of avocado seeds persea americana mill an alternative oil source for mayonnaise prototype production and its natural quality attribute |
| topic | Avocado seeds Oil extraction Mayonnaise production Antioxidant properties Agricultural waste valorization |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000058 |
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