Accepted Manuscript

Title: Some physicochemical and rheological properties of

starch isolated from avocado seeds

Author: Luis Chel-Guerrero Enrique Barbosa-Martı́n

Agustino Martı́nez-Antonio Edith González-Mondragón
David Betancur-Ancona

PII: S0141-8130(16)30054-X
DOI: http://dx.doi.org/doi:10.1016/j.ijbiomac.2016.01.052
Reference: BIOMAC 5742

To appear in: International Journal of Biological Macromolecules

Received date: 27-5-2015

Revised date: 19-12-2015
Accepted date: 15-1-2016

Please cite this article as: Luis Chel-Guerrero, Enrique Barbosa-Martín,

Agustino Martínez-Antonio, Edith González-Mondragón, David Betancur-
Ancona, Some physicochemical and rheological properties of starch isolated
from avocado seeds, International Journal of Biological Macromolecules
http://dx.doi.org/10.1016/j.ijbiomac.2016.01.052

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Some physicochemical and rheological properties of starch isolated from

avocado seeds.

(Running title: Physicochemical and rheological properties of avocado seed starch)

Luis Chel-Guerreroa, Enrique Barbosa-Martína, Agustino Martínez-Antoniob, Edith

González-Mondragónc, David Betancur-Ancona a*

aFacultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km.

33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán,

México. Tel. +52 9999460956, Fax. +52 9999460994

bDepartamento de Ingeniería Genética. Centro de Investigación y de Estudios Avanzados

del Instituto Politécnico Nacional. Unidad Irapuato. Libramiento Norte Carretera Irapuato-

León Km. 9.6, 36821 Irapuato, Guanajuato, México.

cUniversidad Tecnológica de la Mixteca, Carretera a Acatlima Km. 2.5, 69000 Huajuapan

de León, Oaxaca, México.

* Corresponding author: David Betancur Ancona, E-mail: bancona@uady.mx

1
Highlights
 The avocado seed (Persea americana Mill.) starch was isolated using two

different extraction solvents

 Functional and rheological properties of Avocado starch were evaluated

 Avocado seed starch has potential application in food systems as a

thickening and gelling agent better than maize starch.

2
ABSTRACT

Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit

processing. Starch from avocado seed is a potential alternative starch source. Two

different extraction solvents were used to isolate starch from avocado seeds, functional

and rheological characteristics measured for these starches, and comparisons made to

maize starch. Avocado seed powder was suspended in a solution containing 2 mM Tris,

7.5 mM NaCl and 80 mM NaHSO3 (solvent A) or sodium bisulphite solution (1500 ppm

SO2, solvent B). Solvent type had no influence (p>0.05) on starch properties. Amylose

content was 15-16%. Gelatinization temperature range was 56-74 °C, peak temperature

was 65.7 °C, and transition enthalpy was 11.4-11.6 J/g. At 90 °C, solubility was 19-20%,

swelling power 28-30 g water/g starch, and water absorption capacity was 22-24 g water/g

starch. Pasting properties were initial temperature 72 °C; maximum viscosity 380-390 BU;

breakdown -2 BU; consistency 200 BU; and setback 198 BU. Avocado seed starch

dispersions (5% w/v) were characterized as viscoelastic systems, with G'>G''. Avocado

seed starch has potential applications as a thickening and gelling agent in food systems,

as a vehicle in pharmaceutical systems and an ingredient in biodegredable polymers for

food packaging.

Keywords: Avocado starch, physicochemical properties, rheological characteristics.

3
1. INTRODUCTION

Native to Mexico and Central America, the avocado tree (Persea americana Mill) belongs

to the Lauraceae family. Its commercially valuable fruit has high monounsaturated oil-

content. Easily adaptable to many tropical regions, it is currently distributed throughout the

tropics and some areas in the subtropics. Commercial production centers mainly in

Mexico, California, Chile, Israel, Australia and South Africa. Mexico is the largest

worldwide avocado producer, with 3.4 million tons annual production; in 2009 it accounted

for 32% of global avocado production [1]. Avocado fruit have a dark olive-green peel and

thick pale yellow-green pulp rich in oils and prized for its sensory attributes [2].

Avocado production has grown rapidly in recent years and the avocado fruit processing

industry has followed suit. The fruit is used in the food, cosmetics, and pharmaceutical

industries in applications as diverse as ice cream, mayonnaise, and sandwich spreads.

Research has also been done on dehydrating, freezing and canning avocado fruit [3].

Processing avocado fruit results in substantial waste, particularly from discarded seeds,

which represent about 16% of fruit dry weight [4]. These by-products can cause ecological

problems, particularly propogation of pests such as insects and rodents. They also

generate financial losses due to the high cost of transport to disposal areas [5]. Efforts are

ongoing to develop integrated use strategies for avocado fruit.

Avocado seed proximate composition (wet base) is water (51-58%); starch (29%); sugars

(2.21-3.50%) - mainly arabinose (2.04-2.15%); protein (2.38-2.45%); and ash (1.24-1.34%)

[6]. It contains high levels of potassium and antioxidants, and is an excellent dietary fiber

source. Indeed, the seed’s tannins and polyphenolic compounds contents provide it a

higher antioxidant activity than its edible portion, and even higher than common synthetic

antioxidants such as Trolox [4, 6].

Starch is widely used as a functional ingredient in food systems. Its thickening, gelling and

stabilizing properties are essential to imparting viscosity, texture and consistency,

4
properties that make it useful in the manufacture of paper, adhesives and biodegradable

packaging, among other products [7]. Rising demand for starch in food products and the

manufacture of biodegradable materials is notably impacting the supply of natural starch

sources normally used in human diets. Much current starch research focuses on

identifying non-conventional starch sources that pose no competition to starches used in

human diets and that can function as raw materials in industrial processes. Avocado seeds

are a waste byproduct and have high starch content, making them a promising natural,

alternative starch source.

Starch from avocado seeds has received limited research attention, and starch isolation

techniques are still being developed. Khan [8] isolated starch from avocado seeds by

soaking seed slices in a sodium hypochloride solution, grinding the slices, and allowing the

starch to settle out. The resulting avocado starch granules were oval-shaped with a

relatively smooth surface, an average diameter of 5-35 m, a B-type x-ray diffraction

pattern, and were non-ionic and not waxy. Builders et al. [9] isolated starch from avocado

seeds by first finely chopping the seeds, soaking this meal in a 0.075% w/v sodium

metabisulphite solution for 24 h, washing and then filtering the mash. This suspension was

allowed to stand for 12 h for starch granule sedimentation, the supernatant decanted, and

the resulting starch cake washed and air-dried. In another technique, Lacerda et al. [10]

isolated starch from avocado seeds using a sodium metabisulphite solution and then

oxidized the starch in sodium hypochlorite solutions at 0.5, 1.0 and 2.0%. Multiple

analyses showed the treated starch samples to exhibit decreases in gelatinization

enthalpy, average roughness, degree of relative crystallinity and pasting properties.

The present study objective was to identify, describe and compare some functional and

rheological properties of avocado seed starch isolated using two different extraction

methods.

5
2. MATERIALS AND METHODS.

2. 1 Seed powder preparation

Chopped avocado seeds (Persea americana Mill cv. Hass) were spread onto a tray and

placed in an oven at 60 °C until dry. The chopped seeds were turned periodically to ensure

uniform drying. Once dry, the seeds were finely ground (20-mesh screen) using a Retsch®

Ball Mill grinder (Retsch GmbH, Germany) for 10–20 seconds, depending on initial seed

size. The resulting seed powder was stored at 4 °C until use.

2.2 Starch isolation.

Starch was extracted from the avocado seed powder with two different wet fractionation

techniques. The first technique was based on Khan’s [8] method. Using a Kitchen-Aid®

blender (Benton Harbor, MI, USA), the seed powder was wet-milled in a solution

containing 2 mM Tris (pH 7.0), 7.5 mM NaCl and 80 mM NaHSO3 (solvent A). The

resulting slurry was passed through 80-mesh screens followed by two washings with

solvent A to separate the fibre solids from the starch. The avocado starch residue was

oven-dried at 40 °C for 12 h, and then milled in a Mykros impact mill (Infraestructura

Inteligente, Mexico) until passing through a 0-mesh screen.

In the second technique, starch was isolated following De la Torre et al. [11], modified as

follows. Seed powder was suspended in a sodium bisulphite solution (solvent B, 1500 ppm

SO2) at 1:5 (w/v), and the suspension left to soak under constant agitation for 1 h. It was

then passed through an 80-mesh screen, producing a solid fraction containing fibre and a

liquid fraction containing starch. The liquid fraction was left to precipitate for 4 h, and the

supernatant removed with a siphon. The settled starch fraction was washed three times by

6
re-suspension in distilled water, and then centrifuged at 1100 x g for 12 min (Mistral 3000i,

Sanyo MSE, UK) in the final wash to recover the starch. This was dried at 40 °C for 12 h in

a convection oven, weighed and milled in a Cyclotec mill (Tecator, Sweden) until passing

through a 20-mesh screen. The resulting avocado seed starch powder was stored at room

temperature in a sealed container. Physicochemical and rheological characterization was

done of the isolated starches. All the properties were analyzed in triplicate and compared

to commercial maize (Zea mays) starch (28% amylpose content; Maizena, Unilever Food

Solutions, Mexico).

2.3 Amylose content

Apparent amylose content was estimated after iodine complexation following Morrison and

Laignelet [12].

2.4 Differential scanning calorimetry (DSC).

Starch gelatinization was determined with a DSC-7 (Perkin-Elmer Corp., Norwalk, CT),

using the technique described by Ruales and Nair [13]. The DSC device was calibrated

with indium and the data analysed using the Pyris software program. Two milligrams (d.b.)

of starch were weighed into an aluminium pan and the moisture level adjusted to 70% by

adding de-ionized water. The pan was then hermetically sealed and left to equilibrate for 1

h at room temperature. Samples were scanned at temperatures between 30 and 120 °C at

a heating rate of 10 °C/min. Gelatinization temperature was determined by automatically

calculating onset temperature (To), maximum peak temperature (Tp), final temperature

(Tf), and gelatinization enthalpy (H) from the resulting thermogram.

7
2.5 Solubility, swelling power (SP) and water absorption capacity (WAC).

Solubility, water absorption and swelling power patterns were measured at 60, 70, 80 and

90 C following De la Torre et al. [11]. Briefly, 40 ml of a 1% starch suspension (w/v) was

prepared in a previously tared, 50 ml centrifuge tube. A magnetic agitator was placed in

the tube, and it was kept at a constant temperature (60, 70, 80 or 90 °C) in a water bath for

30 min. The suspension was then centrifuged at 2120 g for 15 min, the supernatant

decanted and the swollen granules weighed. From the supernatant, 10 ml were dried in an

air convection oven (Imperial V) at 120 °C for 4 h in a crucible to constant weight.

Percentage solubility and swelling power were calculated using the following formulas:

dry weight at 120ºC (g)

% Solubility = x 400
Weight of sample (g)

weight of swollen granules (g)

Swelling power = x 100
(sample weight (g) x (100 - % solubility)

Water absorption capacity was measured using the same conditions as above, but was

expressed as weight of the gel formed per sample, divided by treated sample weight.

2.6 Pasting properties.

Pasting properties were evaluated following the method of Wiesenborn et al. [14], using a

viscoamylograph (Brabender PT-100, Germany). Briefly, 400 ml of 6% (d.b.) starch

suspension were heated to 95 °C at a rate of 1.5 °C/min, held at this temperature for 15

min, cooled to 50 °C at the same rate, held at this second temperature for another 15 min,

8
and finally cooled to 30 °C at the same rate. Maximum viscosity, consistency, breakdown

and setback were calculated in Brabender Units (BU) from the resulting amylograms.

2.7 Rheological profile

Avocado starch dispersions with 10% (w/v) total solids were used to determine the

viscoelastic properties in an AR 2000 rheometer (TA Instruments, New Castle, DE).

Oscillatory tests were run in triplicate. A cone and plate geometry was used with 60 mm

diameter, 4° angle and a water-filled solvent trap. Before measurement, samples were

homogenized by stirring at 30/s for 2 min at room temperature, and left to stabilize for 50 s.

A vapour trap was attached to the geometry. Initial sample temperature was set at 25 °C,

and the starches pasted or gelled in situ by applying either heating or cooling at a constant

rate of 2.5 °C/min. The linear viscoelastic region (LVR) was identified by running strain

amplitude sweeps (1 Hz) from 0.1 to 10% at 95 °C and then at 25 °C for heating-cooling

kinetics (i.e., initial stage I, measured at 95 °C and final stage F, measured at 25 °C).

Frequency sweeps (0.1 to 20 Hz) were then run at the same temperatures, but with a

constant strain for the avocado starch and the corn starch (control). Storage (elastic)

modulus (G'), loss (viscous) modulus (G'') and loss tangent (Tan δ = G''/G') were

evaluated for each test, and all tests run in triplicate. Based on the amplitude sweep tests,

dynamic viscosity versus strain data were analyzed with the equipment software [15].

2.8 Statistical analysis

Statistical analyses were done to calculate data central tendency and deviation. An

ANOVA and a Duncan test (5% significance level) were applied to identify differences

between means. All statistical analyses were run using the Statgraphics plus 5.1 package

(Statpoint Technologies Inc., WA, USA).

9
3. RESULTS AND DISCUSSION

The native starches isolated from the avocado seeds appeared as a light brown powder

with a characteristic odor and a smooth texture. Seed starch yield by weight was 19.66 ±

0.58% with solvent A, and 20.13 ± 0.42% with solvent B. This value is similar to the 20.5%

yield reported for avocado starch produced using chopped kernel and soaking in a 0.075%

w/v sodium metabisulphite solution for 24 h [9].

3.1 Amylose content

Starch amylose content was 14.94  0.03% with solvent A, and 15.78  0.02% with solvent

B. These contents are less than half the 32.5% reported by Builders et al. [9]. Analytical

method may have influenced this difference since, when fully gelatinized, the native

avocado starch produced in the present study was an opaque light-brown paste whereas

other native starches form colorless translucent pastes. Paste color can interfere in the

interaction between amylose and the iodine-potassium iodide complex. It is therefore

crucial that the starch complex reach maximum stability.

Amylopectin content - estimated by subtracting amylose content from total starch - was

85.06  0.02% with solvent A, and 84.22  0.11% with solvent B. The avocado seed starch

amylose contents observed in the present study were lower than the 28.3% reported for

maize starch, and the amylopectin contents were correspondingly higher than the 71.7% in

maize starch [16]. Amylose and amylopectin contents will affect avocado seed starch

functional properties and consequently determine in which food systems it can be used to

improve product characteristics and appearance.

3.2 Differential scanning calorimetry (DSC)

Extraction solvent (A or B) had no effect (p>0.05) on avocado seed starch gelatinization

parameters. The avocado starches had high gelatinization temperatures (Table 1), with an

10
onset granule gelatinization temperature of To = 56 °C, a peak temperature of Tp = 65.7

°C, and a final temperature of Tf = 74 °C. All these temperatures are similar to those of

maize starch (To = 62, Tp = 66 and Tf = 73 °C) and cassava starch (To = 57.6, Tp = 65.2

and Tf = 75.4 °C) [13]. The higher gelatinization temperature range of the avocado starch

compared to other starches suggests a higher degree of association between molecular

components (mainly amylose). Use of DSC confirmed the gelatinization values (62-75 °C)

reported by Kahn [8] for avocado starch, even though this previous data was generated

with a Kofler microhot stage on a Zeiss polarized microscope.

Lacerda et al. reported generally higher gelatinization temperature values (To = 73.77, Tp

= 78.43 and Tf = 81.27 °C) than observed in the present study [10]. These high

temperatures occurred in starch isolated using a sodium metabisulphite solution, and with

a higher amylose content (32.5%) than the 15-16% observed in the present study. This

may account for the differences in amylose content in the present data.

Starches are characterized by their crystalline and amorphous portions. The crystalline

portion causes melting peaks to appear in a starch’s thermogram. Starch granules’

crystalline content is related to their amylose content while their amorphous content is

related to their amylopectin content. Starches with high amylose content have a higher

crystalline domain and characteristically higher melting and gelatinization temperatures as

more energy is needed to initiate dislocation or breaking of the well-ordered, firmly-bonded

glycosidic bonds [17, 18]. The higher amount of heat required to attain melting in the

avocado starch was probably due to its comparatively higher amylose content.

The high gelatinization temperatures for avocado starch coincide with the higher energy

required to gelatinize the avocado starches. Gelatinization enthalpy (H) was 11.4-11.6

J/g for the avocado starch, notably higher than H values for maize starch (10.18 J/g),

potato starch (4.6 J/g), cassava starch (4.8 J/g), cocoyam starch (4.0 J/g) and arrowroot

starch (4.4 J/g) [19]. The higher melting temperature of avocado starch compared to maize

11
starch suggests it has greater crystallinity within the range evaluated by DSC. Differences

in enthalpy values between the avocado and maize starches may also be due to their

having different crystalline structures.

X-ray diffraction (XRD) patterns for avocado starch are reported to be B-type [8] while

those of maize starch are A-type [7]. Starch XRD patterns characterize crystal packing in

native starch granules. Based on these patterns and their characteristics, starches

exhibiting a semi-crystalline structure have different polymorphic forms that are classified

into three types: A (rhomboid crystal); B (hexagonal crystal); and C (both rhomboid and

hexagonal crystals) [20]. Hexagonal crystals have more compact structures, which require

more energy to melt because their glycosidic bonds are less exposed than in rhomboidal

crystals. Hexagonal crystals are also very stable and have a fusion temperature of

approximately 150 °C [21].

3.3 Solubility, swelling power (SP) and water absorption capacity (WAC).

Water absorption capacity (WAC), swelling power (SP) and solubility correlated directly to

increases in temperature. When an aqueous suspension of starch granules is heated,

these structures hydrate, causing swelling. The avocado seed starch water absorption and

swelling power patterns (Figure 1) show that its granules did not swell appreciably at

temperatures below 70 °C. A slight increase in swelling was observed between 70 and 80

°C, and swelling increased notably from 80 to 90 °C. This continuous rise in swelling is

caused by rupture of intermolecular bridges in amorphous zones as temperature gradually

increases, allowing progressive and irreversible water absorption. Starch granules’

molecular organization is gradually and irreversibly destroyed during gelatinization,

causing loss of birefringence and granule crystallinity, and extensive water absorption

leading to swelling and increased volume. Some molecules solubilize, especially amylose,

which diffuses towards water [22].

12
No differences (p>0.05) were observed in water absorption and swelling power values

between solvents A and B. In the avocado starches, both these properties rapidly

increased above 80 °C. In contrast, maize starch begins to swell and absorb water at

temperatures as low as 60 °C. Avocado seed and maize starches have similar granule

sizes (avocado starch, 5-35μ; maize starch, 1-25 μ) [8], so this difference between the

starches is probably due to differing amylose and amylopectin molecule organization

patterns within their crystal structures.

Solubility in all the starches increased in response to higher temperature. However, at 90

°C the maize starch exhibited lower solubility values (15.8%) than the avocado starches

(19.7-20.6%) (Fig. 1). The greater rate of change in solubility in the avocado seed starches

was caused by amylose exudation from swollen starch granules. The higher solubility of

the avocado seed starches may also be explained by structural differences (e.g. chain

length distributions) compared to maize starch [7]. High starch solubility can provide good

aqueous dispersion in food systems, as well as higher water absorption and retention.

3.4 Pasting properties.

Pasting refers to changes in starch in response to heating after gelatinization has

occurred, including swelling, polysaccharide leaching from starch granules and increased

viscosity [23]. No differences (p>0.05%) in pasting properties were identified due to use of

solvents A or B, but the avocado seed starches did differ (p<0.05%) from maize starch in

most of the pasting parameters (Table 2). The Brabender viscosity curves showed no

pronounced pasting peak for the avocado seed starches (Fig. 2). Pasting peaks have been

widely reported in starches from legumes such as garbanzos, peas, cowpea and lima

bean [24], as well as breadnut [7]. Viscosity increases with heating in the presence of

excess water, a phenomenon caused by further swelling of starch granules in response to

heat and moisture transfer.

13
In the avocado seed starches, maximum viscosity (380-390 BU) was reached at 95 °C,

while in maize starch maximum viscosity (252 UB) was reached at 92 °C. Heating of the

avocado seed starches at 95 °C for 15 min led to slight increases in viscosity. As they

were cooled to 50 °C, viscosity increased notably and continued to increase slightly when

kept at this temperature for a further 15 min. All the maize starch viscosities were lower

than those of the avocado seed starches. Increased viscocity during cooling results from

molecular re-association. In this process, released amylose forms three-dimensional

networks known as entanglements as it interacts with water molecules via hydrogen bonds

[25]. Breakdown values were negative (-2 BU) for the avocado seed starches indicating

that their viscosity decreases very slightly during processing stages. The maize starch had

a positive value (15 BU)(Table 2). The difference between the starches suggests that

maize starch was less resistant to heat and mechanical shear, and therefore more

susceptible to loss of viscosity upon holding and shearing. The avocado seed starches

also had lower consistency (200 BU) and setback (198 BU) values than the maize starch

(286 and 301 BU, respectively), meaning the avocado seed starches were more stable in

heating and cooling processes. It also suggests they have high paste stability in

mechanical processes, as occurs with sweet potato starches [26].

3.5 Rheological Profile

Starch linear viscoelastic region (LVR) was shown in the heating (Fig. 3a) and cooling (Fig.

3b) phases. Starch G' and G" profiles were constant within the range of 0.1 to slightly

above 1%, suggesting linear viscoelastic behaviour. This indicates that the material

maintained its structure. In the frequency sweeps at high temperature (Fig. 4a) and at

room temperature (Fig. 4b), the linear viscoelastic behaviour was not observed at low

frequencies (<0.3) for G''. The higher G' value gel systems generally exhibited no

entanglement effects, with G' and G'' being almost parallel. When G'>G'', the gel systems

14
were largely frequency insensitive, depending on biopolymer concentration and its nature.

In essentially random coil systems, entanglement networks are formed by the simple

topological interaction of polymer chains, rather than by cross-linking, when biopolymer

concentrations are higher than total occupancy concentration [27]. This is probably due to

the higher degree of association in molecular components as shown in the higher

gelatinization temperature range of the avocado seed starches compared to other starch

sources (Table 1). In the present data, the avocado seed starch systems oscillated

between weak and strong gels. Based on polymeric classification [28,29], their tan δ

values oscillated from 0.108 to 0.177 (solvent A) and 0.109 to 0.184 (solvent B) during the

heating phase, and from 0.063 to 0.094 (solvent A) and 0.066 to 0.093 (solvent B) in the

cooling phase. These values contrast with the starch maize tan δ values: 0.08 to 0.1 in

heating phase; 0.05 to 0.12 in cooling phase. Solvent type had no observable effect since

the heating and cooling phase tan δ values were very close, no matter the solvent used.

However, temperature had a clear effect since the tan δ values were lowest in the cooling

phase.

This behaviour can be explained by a reduction in kinetic energy that allows interaction

between polymer chains. The elastic modulus increases in response to gel structure

reinforcement during cooling caused by enhanced reactions between the amylose and

amylopectin molecules, producing double-helix aggregations noticeable at higher

frequencies. The solvent and polymer entanglements then begin to contribute to material

response, raising both the elastic and viscous moduli to higher levels. Similar tan δ values

(0.1 to 0.6 at 95 °C) in comparable starch dispersions have been reported in several

tubers and root vegetables [15]. These values clearly indicate materials with an

amorphous structure. Lower values (0.07 to 0.55 at 25 °C) indicate reformation of some

crystalline structure during cooling [30, 31], much the same as occured in the avocado

seed starches. The avocado seed starch pasting and rheological results suggest its

15
elasticity could provide a smooth texture, remaining soft and flexible at low temperatures. It

would also retain its thickening power at high temperatures, and maintain high shear

values in heating and cooling processes.

4. Conclusions

Avocado (Persea americana) seeds consistute an un-conventional starch source. Avocado

seed starch functional and rheological properties suggest it could have many possible

applications as an ingredient in food systems and other industrial applications. Use of two

different solvents (one containing Tris, NaCl and NaHSO3; the other only sodium

bisulphite) in starch isolation had no influence on starch yield or properties. The isolated

starches had functional properties similar to those of commercial maize starch. The

avocado seed starch had a slightly lower gelatinization temperature (65.7 °C) than maize

starch (66.32 °C) despite their differing amylose contents. Testing of pasting and

rheological properties at a 5% (w/v) total solids level showed the avocado seed starches to

have enhanced structure at room temperature (25 °C). They remained useful at higher

temperatures (95 °C), with G' values between 850 and 1000 Pa. Avocado seed starch has

potential applications in products such as baby food, sauces, bread products, jellies,

candies and sausages. Other possible uses are as a vehicle in pharmaceutical products,

and in biodegradable polymers for food packaging.

16
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268-281.
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[27] D.R. Picoud, S.B. Ross-Murphy. The Scientific World J. 3 (2003) 105–121.
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 30

Water absorption (g water/g

25
20

starch)
15
10
5
0
60 70 80 90
Temperature (°C)
Avocado (solvent A) Avocado (solvent B)

40
Swelling power (g water/g

30
starch)

20

10

0
60 70 80 90
Temperature (°C)
Avocado (solvent A) Avocado (solvent B)

25
Solubility (%)

20
15
10
5
0
60 70 80 90
Temperature (°C)
Avocado (solvent A) Avocado (solvent B)
Maize

Figure 1. Water absorption, swelling power and solubility (%) patterns of avocado and maize
starches.

19
 Temperature (°C)

30 60 95 95 50 50 30
700
Viscosity (Brabender units)

600
500
400
300
200
100
0
30 95 95 50 50

Time (min)
Avocado (solvent A) Avocado (solvent B) Maize

Figure 2. Viscoamylogram of avocado and maize starches.

20
 (a)

(b)

Figure 3. Strain amplitude sweep of avocado starch dispersions with 5% (w/v) of total solids, under
two treatments. (a) Initial state: test at 95 ºC, (b) Final state: test at 25 ºC.

21
 (a)

Figure 4. Frequency sweep of avocado and maize starches dispersions with 5% (w/v) of total
solids, under two treatments. (a) Initial state: test at 95 ºC, (b) Final state: test at 25 ºC.

22
Table 1. Differential scanning calorimetry values of avocado and maize starches

compared with potato and cassava starches

To Tp Tf ΔH

Starch (°C) (°C) (°C) (j/g)

Avocado 56.15a 65.79a 74.15a 11.60a

(Solvent A)

Avocado 56.45a 65.73a 73.91a 11.39a

(Solvent B)

Maize 62.19b 66.32b 72.91b 10.18b

Potato1 60 69 80 4.46

Cassava2 57.6 65.2 75.4 9.61

a-b
Different letter superscripts in the same column indicate statistical difference (p<0.05)
1
Pérez et al. [19]
2
De la Torre et al. [13]

23
Table 2. Pasting properties of avocado seed and maize starches

Avocado Starch Avocado Starch Maize

Parameter
(Solvent A) (Solvent B) Starch

Initial gelatinization temperature (°C) 72a 72a 76a

Maximum viscosity (BU) 390a 380a 252b

Viscosity at 95 °C 390a 380a 245b

Maximum viscosity temperature (°C) 95a 95a 92a

Viscosity at 95 °C for 15 min (BU). 392a 382a 237b

Viscosity at 50 °C (BU) 590a 580a 538b

Viscosity at 50 °C for 15 min (BU) 598a 588a 520b

Breakdown (BU)1 -2a -2a 15b

Consistency (BU)2 200a 200a 286b

Setback (BU)3 198a 198a 301b

1 Breakdown = Maximum viscosity (BU) - Viscosity at 95 °C for 15 min (BU).

2 Consistency = Viscosity at 50 °C (BU) - Maximum viscosity (BU).
3 Setback = Viscosity at 50 ºC (BU) - Viscosity at 95 °C for 15 min (BU).

a-b Different letter superscripts in the same column indicate statistical difference (p<0.05)

24