Open AccessPhytochemicals properties of avocado seed: A review
Author(s) -
Hendrix Yulis Setyawan,
S. Sukardi,
C A Puriwangi
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/733/1/012090
Subject(s) - phytochemical , persea , chlorogenic acid , ferulic acid , caffeic acid , chemistry , glycoside , botany , organic chemistry , food science , biology , antioxidant
Persea americana Mill. seed or avocado seed contains phytochemical components such as flavonoids, tannins, saponins, phenolic, and alkaloid. The phenolic compounds of avocado seed are mainly catechin, hydroxybenzoic acid, caffeic acid, chlorogenic acid, coumaric acid, ferulic acid, and triterpenoid glycosides. This review also discusses various extraction methods using an organic solvent, inorganic solvent, and a mixture of solvents. The analysis methods to measure the chemical properties of extracted phytochemicals from avocado seed are discussed. The functional properties of the phytochemicals obtained from the seed are presented.