Cytotoxicity Evaluation and Antioxidant Activity of a Novel Drink Based on Roasted Avocado Seed Powder

The avocado seed is an underused waste resulting from the processing of pulp. Polyphenols, fibers, and carotenoids are present in the seed, which also exhibits prophylactic, fungicidal, and larvicidal effects. Developing food products with avocado seed as an ingredient or spice is highly desired for nutritional, environmental, and economic reasons. The present study proposed its valorization in a hot drink, similar to already existing coffee alternatives, obtained by infusing the roasted and grinded avocado seed. The proximate composition of the raw or conditioned avocado seed and that of the novel drink were determined. The total phenolic content was assessed using the Folin-Ciocalteu method. The total carotenoids were extracted and assessed spectrophotometrically. Starch determination was performed by the Ewers Polarimetric method. The highest content of polyphenols, 772.90 mg GAE/100 g, was determined in the crude seed, while in the drink was as low as 17.55 mg GAE/100 g. However, the proposed drink demonstrated high antioxidant capacity, evaluated through the DPPH method. This might be due to the high content of the total carotenoid compounds determined in the roasted seed (6534.48 mu g/100 g). The proposed drink demonstrated high antiproliferative activity on Hs27 and DLD-1 cell lines.

Automated summary

The avocado seed, an underused waste from pulp processing, is rich in polyphenols, fibers, and carotenoids, and shows prophylactic, fungicidal, and larvicidal effects. This study proposes the valorization of avocado seed in a hot drink, similar to existing coffee alternatives. The drink exhibits low polyphenol content but high antioxidant capacity. Additionally, the drink demonstrates strong antiproliferative activity on cell lines.