Avocado - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 431

from the pulp and oil production and represent about 14%
of the fruit weight in the 'Hass' variety. Avocado seed has
a different composition than the pulp oil. Since production
of avocado has increased in recent years along with higher
demand for oil and guacamole, the total amount of avocado
processing waste will continue to grow as well.
Considering the example of Mexico, a leading avocado
producer, the 2008 avocado production was 1.12 MMT,
and the approximate amount of waste residue was 19,680
metric tons based on 5% fruit utilized for processing. This
high amount of waste presents an opportunity to develop
value-added products for diverse applications. Table 23.5
summarizes some studies on the utilization of avocado pro-
cessing waste for value-added products.
Soong and Barlow (2004) studied the total antioxidant
capacity and phenol content of edible portions and vari-
ous seeds including avocado, mango, and tamarind. Re-
sults showed that seeds had a much higher antioxidant ac-
tivity and phenol content than the edible portions, which
may be enhanced by heating up to 160 ◦ C. Crude extracts
of Mexican plants were screened for trypanocidal activity
against Trypanosoma cruzi, which is the etiological agent
for Chagas' disease, one of the most serious protozoan dis-
eases in Latin America. The methanol extract of seeds of
avocado showed moderate activity against epimastigotes
(Fumimoko et al., 2005).
Adeyemi et al. (2002) reported that the aqueous extract
of avocado leaves produced a dose-dependent inhibition of
pain in mice. The extract also produced an inhibition of
carrageenan induced rat paw edema. The results obtained
indicate that the extract possesses analgesic and anti-
inflammatory effects.
Another study by Mbang et al. (2005) showed that the
avocado leaf extract produced significant vasorelaxation on
isolated thoracic rat aorta. The extract also reduced vaso-
constriction, probably by inhibiting calcium influx through
calcium channels.
In vitro studies were carried out by Fawzi et al. (2009) to
evaluate the antifungal activity of leaves. The plant extracts
can be used as natural fungicides to control pathogenic
fungi, thus reducing dependence on synthetic fungicides.
These studies demonstrate that avocado leaves are a source
of specific phytochemicals, which may be potentially used
as therapeutics.
Concerning the use of avocado seeds, Olaeta et al. (2007)
developed a product mixing avocado seed powder with corn
that can be used for producing extruded snacks; the final
product showed low levels of trypsin inhibitors. Avocado
seeds can also be sources of phytotherapeutic agents, as they
have been used traditionally to treat mycoses and parasitic

Box 23.1. Avocado industry guidelines
Keep equipment or machinery that comes in contact
with fresh produce as clean as practicable
Clean packing areas at the end of each day
Maintain the cooling system to ensure proper
functioning of the equipment
Monitor and maintain facilities regularly
Block access of pests into enclosed facilities
Consider use of a pest control log
Promote good hygienic practices
Provide clean, properly supplied and convenient
restrooms for costumer use
Promote good handling and processing practices
Inspect trucks for cleanliness, odors, obvious dirt or
debris before loading
Keep vehicles clean to help reduce the risk of
microbial contamination or cross-contamination
Maintain proper storage temperatures to help ensure
both quality and safety
The following of these and other specific
procedures conforming to international regulatory
requirements, will assure the food safety of avocado
processed products

Source: California Avocados (1999).

production chain, identifying sources of contamination,
quality testing, processing and wash water, sanitizers, and
cooling operations; (2) manure and biosolids management,
including the control of microbial hazard, reducing
pathogens by composting, and treatments to reduce micro-
bial hazards in manure and animal feces; (3) sanitation and
hygiene procedures that correspond to the control of po-
tential hazards, toilet facilities, and sewage disposal; it also
describes the equipment maintenance, packing facility, and
pest control; and (4) transportation between the grove and
the cooler, packinghouse, processing facility, and distribu-
tion and retail centers. The California Avocado Industry
Guidelines for producers and processors are presented in
Box 23.1, which rely in particular on US Food and Drug
Administration work.

By-product utilization
Though avocado is not processed on a scale to some other
fruits (e.g., pineapple, mango, banana), its processing re-
sults in fairly high amount of residue, typically about one-
third of the fruit processed. The waste residue mainly con-
sists of peels and seeds. Avocado seeds are a waste product