Effect of Different Drying Methods on the Chemical and Antioxidant Properties of Avocado Seed Powder

Authors

  • Rebecca Olajumoke Oloniyo *

    Department of Food, Nutrition and Home Science, Prince Abubakar Audu University, Anyigba P.M.B. 1008, Nigeria
  • Blessing Abeni Ekele

    Department of Food, Nutrition and Home Science, Prince Abubakar Audu University, Anyigba P.M.B. 1008, Nigeria
  • Jabiru Daddy Aliyu

    Department of Food, Nutrition and Home Science, Prince Abubakar Audu University, Anyigba P.M.B. 1008, Nigeria
  • Mary Anuoluwapo Ajatta

    Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere Ekiti P.M.B. 250, Nigeria
  • Opeyemi Banke Abiodun

    Department of Food Science and Technology, Wesley University, Ondo P.M.B. 507, Nigeria

DOI:

https://doi.org/10.55121/fds.v3i2.1045
Received: 18 December 2025 | Revised: 11 March 2026 | Accepted: 18 March 2026 | Published Online: 25 March 2026

Abstract

Avocado fruits are considered the healthiest fruit in the world due to their high nutritional value. It is rich in valuable bioactive compounds that could be used in the treatment of degenerative diseases, but its seeds remain underutilized. This study investigates the effect of three different drying methods on the chemical and antioxidant properties of avocado seed powder. Ripe avocado fruits were selected and washed manually; the skin and pulp were removed, and the seed was subjected to three different drying methods: oven drying (60 ℃; 8 h), sun drying (ambient conditions), and greenhouse drying (controlled conditions). The dried avocado seed was pulverized to a fine powder using a blender, and the powder was analyzed for proximate, mineral, and antioxidant activities using standard methods. The results showed significant differences (p < 0.05) between the drying methods. Moisture content ranged from 5.07 to 7.51%, and protein content ranged from 8.93 to 14.37%. The crude fiber content ranged between 3.86 and 4.40%, and the ash content ranged between 1.78 and 2.01%. Potassium content ranged from 637.60 to 740.20 mg/100 g, calcium content ranged from 117.62 to 140.60 mg/100 g, and iron content ranged from 7.60 to 15.45 mg/100 g. Total carotenoid content ranged from 25.12 to 79.29 mg/100 g, and beta-carotene content ranged between 66.32 and 618.23 µg/g. The inhibitory concentration (IC50) of the antioxidant properties of avocado seed powder was observed to be less than (<) 2. Thus, avocado seed powder could be used as a nutraceutical ingredient in functional food formulations.

Keywords:

Avocado Seed Powder, Drying Methods, Green-House Drying, Antioxidants, Inhibitory Concentration (IC50)

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