Valorization of avocado seed powder: Chemical composition, oil characterization, impact of extraction technique and solvent type on the antioxidant and antimicrobial activities, and prebiotic potential

Abstract

Agri-food byproducts valorization has attracted increasing interest as a part of sustainable circular bioeconomy approaches. Representing a significant fraction of avocado processing, avocado seeds are a plentiful source of bioactive compounds. The present study thoroughly compared microwave- and ultrasound-assisted extraction by using water and a deep eutectic green solvent to assess their efficiency in bioactive compounds extraction from avocado seed powder (ASP), while expansively evaluating its chemical composition, oil characteristics, antioxidant and antimicrobial activities, and prebiotic potential. Antioxidant activities, including DPPH, ABTS• + , FRAP, and TPC of ASP extracts were determined, and the antimicrobial activity against four food-borne pathogens was also assessed. ASP-enriched (1, 2, and 3%) growth media were used to evaluate the prebiotic potential by monitoring the growth of Lactobacillus bulgaricus and Bifidobacterium bifidum . ASP oil was extracted and analyzed for fatty acid profile, thermal behavior, and functional groups. The results reveal that ASP is mainly carbohydrates-rich (38.40%) and exhibits robust antioxidant and antimicrobial activities, mainly when green solvents are utilized. The oil was rich in unsaturated fatty acids, mainly linoleic (25.18%) and oleic (14.23%), and exhibited favorable structural and thermal features. In addition, ASP substantially enhanced the growth of probiotics, indicating its prebiotic potential. This study highlights ASP potential application as a multifunctional component in functional foods, bio-constructed food products development, and natural preservation systems.