Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute

Abstract

Avocados (Persea americana Mill.) are recognized for their nutritional qualities, and their seeds also offer considerable health benefits. This study investigates the feasibility of using avocado seed oil as a substitute for soybean oil in mayonnaise production, thereby enhancing the value of agricultural waste. Avocado seeds, obtained from processing waste, were subjected to oil extraction to evaluate product quality and chemical properties. The extracted oil was analyzed for color, viscosity, and antioxidant characteristics. Mayonnaise formulations were prepared by substituting soybean oil with extracted avocado seed oil at proportions of 0 %, 25 %, 50 %, 75 %, and 100 % (w/w), and the quality of these formulations was evaluated. The results showed that the extracted oil exhibited antioxidant properties, with color parameters L*, a*, and b* recorded as 19.02 ± 1.22, 67.31 ± 10.05, and 3.77 ± 0.89, respectively, and a viscosity of 703.16 ± 15.88 cP. The mayonnaise contained essential free fatty acids such as oleic acid and linoleic acid. Sensory testing revealed that mayonnaise formulations with 25 % to 50 % substitution of avocado seed oil received the highest consumer preference scores compared to the control and other variants. These findings suggest that avocado seed oil not only provides health benefits but also serves as a valuable ingredient in food formulations, contributing to sustainability in food processing.