EVALUATION OF THE NUTRITIONAL COMPOSITION AND BIOACTIVE COMPOUNDS FROM HASS AVOCADO CAKE

Originally from Central America, the avocado (Persea americana Mill.) has spread throughout the world, being used to extract oil, and is consumed fresh or in based-foods. However, fruit processing generates a waste that is still rich in macro- and micronutrients, as well as bioactive compounds. This work aimed to evaluate the nutritional potential of Hass avocado cake, generated after cold-pressing to oil extraction from its pulp and peel. Proximate composition, mineral profile, fatty acid composition, and bioactive compounds were evaluated. Results were expressed on a dry basis, except for moisture content. The Hass avocado cake, composed of pulp and peel, presented moisture, lipid, ash, protein, and carbohydrate content equal to 9.6% 27.2%, 8.3%, 10.2%, and 54.3%, respectively. Potassium (2621.7 mg/100 g), iron (6.0 mg/100 g), and zinc (4.0 mg/100 g) were the most abundant minerals in the sample. The residual oil had a fatty acid profile composed of oleic acid (54%), palmitic acid (20%), linoleic acid (15%), and palmitoleic acid (10%). Furthermore, the cake extract showed antioxidant potential via the assays ABTS•+ (159 µmol of Trolox/g), DPPH• (199 µmol of Trolox/g), and FRAP (552 µmol of Trolox/g). The Hass avocado cake showed a total phenolic compound content of 4326 mg GAE/100 g and a total carotenoid content of 2983 µg β-carotene/100 g, thus making it a potential source of bioactive compounds. Based on these results, this by-product can be used in the recovery of products with higher nutritional value, which aligns with the sustainable development goals of the 2030 Agenda.