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Some physicochemical and rheological properties of starch isolated from

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Article  in  International Journal of Biological Macromolecules · January 2016

DOI: 10.1016/j.ijbiomac.2016.01.052

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 International Journal of Biological Macromolecules 86 (2016) 302–308

Contents lists available at ScienceDirect

International Journal of Biological Macromolecules

journal homepage: www.elsevier.com/locate/ijbiomac

Some physicochemical and rheological properties of starch isolated

from avocado seeds
Luis Chel-Guerrero a , Enrique Barbosa-Martín a , Agustino Martínez-Antonio b ,
Edith González-Mondragón c , David Betancur-Ancona a,∗
a
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn,
97203 Mérida, Yucatán, Mexico
b
Departamento 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, Mexico
c
Universidad Tecnológica de la Mixteca, Carretera a Acatlima Km. 2.5, 69000 Huajuapan de León, Oaxaca, Mexico

a r t i c l e i n f o a b s t r a c t

Article history: Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit processing. Starch from
Received 27 May 2015 avocado seed is a potential alternative starch source. Two different extraction solvents were used to iso-
Received in revised form late starch from avocado seeds, functional and rheological characteristics measured for these starches,
19 December 2015
and comparisons made to maize starch. Avocado seed powder was suspended in a solution containing
Accepted 15 January 2016
Available online 20 January 2016
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
Keywords:
Avocado starch was 11.4–11.6 J/g. At 90 ◦ C, solubility was 19–20%, swelling power 28–30 g water/g starch, and water
Physicochemical properties absorption capacity was 22–24 g water/g starch. Pasting properties were initial temperature 72 ◦ C; max-
Rheological characteristics imum 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 biodegradable polymers for food packaging.
© 2016 Published by Elsevier B.V.

1. Introduction in the food, cosmetics, and pharmaceutical industries in applica-

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 adapt-
able to many tropical regions, it is currently distributed throughout
the tropics and some areas in the subtropics. Commercial produc-
tion 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
∗ Corresponding author at: Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col.
Chuburná de Hidalgo Inn, Mérida, Yucatán, Mexico. Fax: +52 9999460994.
E-mail address: bancona@uady.mx (D. Betancur-Ancona).
tions 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 environ-
mental problems, particularly propagation 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 syn-
thetic 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

http://dx.doi.org/10.1016/j.ijbiomac.2016.01.052
0141-8130/© 2016 Published by Elsevier B.V.
 L. Chel-Guerrero et al. / International Journal of Biological Macromolecules 86 (2016) 302–308
imparting viscosity, texture and consistency, 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 iden-
tifying non-conventional starch sources that pose no competition
to starches used in human diets and that can function as raw mate-
rials 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 atten-
tion, 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 tech-
nique, 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 anal-
yses showed the treated starch samples to exhibit decreases in
gelatinization enthalpy, average roughness, degree of relative crys-
tallinity and pasting properties.
The present study objective was to identify, describe and com-
pare some functional and rheological properties of avocado seed
starch isolated using two different extraction methods.
2. Materials and methods
2.1. Seed powder preparation
Chopped avocado seeds (P. 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 s, 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 [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
fiber 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, produc-
ing a solid fraction containing fiber and a liquid fraction containing
303
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 re-suspension in distilled water, and then
centrifuged at 1100 × 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 (Teca-
tor, 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 ana-
lyzed 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 complex-
ation following Morrison and Laignelet [12].
2.4. Differential scanning calorimetry (DSC)
Starch gelatinization was determined with a DSC-7
(PerkinElmer 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 aluminum
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 temper-
atures 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.
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 120◦ C(g)
%Solubility = × 400
Weight of sample(g)
weight of swollen granules(g)
Swelling power =
(sample weights(g) × (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
304 L. Chel-Guerrero et al. / International Journal of Biological Macromolecules 86 (2016) 302–308
temperature for another 15 min, and finally cooled to 30 ◦ C at the
same rate. Maximum viscosity, consistency, breakdown and set-
back 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 measure-
ment, samples were homogenized by stirring at 30/s for 2 min at
room temperature, and left to stabilize for 50 s. A vapor 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 vis-
coelastic 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 (0.1–20 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 ␦ = 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 (Stat-
point Technologies Inc., WA, USA).
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 con-
tent from total starch – was 85.06 ± 0.02% with solvent A, and
84.22 ± 0.11% with solvent B. The avocado seed starch amylose con-
tents observed in the present study were lower than the 28.3%
reported for maize starch, and the amylopectin contents were cor-
respondingly higher than the 71.7% in maize starch [16]. Amylose
and amylopectin contents will affect avocado seed starch functional
Table 1
Differential scanning calorimetry values of avocado and maize starches compared
with potato and cassava starches.
Starch To (◦ C) Tp (◦ C) Tf (◦ C) H (j/g)
a a
Avocado (solvent A) 56.15 65.79 74.15a 11.60a
Avocado (solvent B) 56.45a 65.73a 73.91a 11.39a
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].
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 onset gran-
ule gelatinization temperature of To = 56 ◦ C, a peak temperature
of Tp = 65.7 ◦ C, and a final temperature of Tf = 74 ◦ C. All these tem-
peratures 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 asso-
ciation 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 micro-
scope.
Lacerda et al. reported generally higher gelatinization tempera-
ture 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 amy-
lose 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 coin-
cide 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 melt-
ing temperature of avocado starch compared to maize 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 gran-
ules. Based on these patterns and their characteristics, starches
 L. Chel-Guerrero et al. / International Journal of Biological Macromolecules 86 (2016) 302–308 305

Temperature (°C)
Water absorption (g water/g 30
30 60 95 95 50 50 30
25 700

Viscosity (Brabender units)

20 600
starch)

15 500
10 400

5 300

0 200
60 70 80 90 100
Temperature (°C) 0
0 15 30 45 60 75 90 105
Avocado (solvent A) Avocado (solvent B)
Time (min)
Avocado (solvent A) Avocado (solvent B) Maize
40
Swelling power (g water/g

Fig. 2. Viscoamylogram of avocado seed and maize starches.

30

is gradually and irreversibly destroyed during gelatinization, caus-

starch)

20
ing loss of birefringence and granule crystallinity, and extensive
10 water absorption leading to swelling and increased volume. Some
molecules solubilize, especially amylose, which diffuses toward
0 water [22].
60 70 80 90 No differences (p > 0.05) were observed in water absorption and
Temperature (°C) swelling power values between solvents A and B. In the avocado
Avocado (solvent A) Avocado (solvent B) starches, both these properties rapidly increased above 80 ◦ C. In
contrast, maize starch begins to swell and absorb water at tempera-
tures as low as 60 ◦ C. Avocado seed and maize starches have similar
25
Solubility (%)

granule sizes (avocado starch, 5–35 ␮; maize starch, 1–25 ␮) [8]. so

20 this difference between the starches is probably due to differing
15 amylose and amylopectin molecule organization patterns within
10 their crystal structures.
5 Solubility in all the starches increased in response to higher
0 temperature. However, at 90 ◦ C the maize starch exhibited lower
60 70 80 90 solubility values (15.8%) than the avocado starches (19.7–20.6%)
Temperature (°C) (Fig. 1). The greater rate of change in solubility in the avocado seed
starches was caused by amylose exudation from swollen starch
Avocado (solvent A) Avocado (solvent B)
granules. The higher solubility of the avocado seed starches may
Maize
also be explained by structural differences (e.g., chain length dis-
tributions) compared to maize starch [7]. High starch solubility can
Fig. 1. Water absorption capacity, swelling and solubility (%) patterns of avocado
seed and maize starches. provide good aqueous dispersion in food systems, as well as higher
water absorption and retention.

exhibiting a semi-crystalline structure have different polymorphic 3.4. Pasting properties

forms that are classified into three types: (A) (rhomboid crystal); (B)
(hexagonal crystal); and (C) (both rhomboid and hexagonal crys-
tals) [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 sol-
ubility 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 absorp-
tion and swelling power patterns (Fig. 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 irre-
versible water absorption. Starch granules’ molecular organization
Pasting refers to changes in starch in response to heating
after gelatinization has occurred, including swelling, polysaccha-
ride 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 gar-
banzos, 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.
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 avo-
cado seed starches. Increased viscocity during cooling results from
306 L. Chel-Guerrero et al. / International Journal of Biological Macromolecules 86 (2016) 302–308

Table 2
Pasting properties of avocado seed and maize starches.

Parameter Avocado starch (solvent A) Avocado starch (solvent B) Maize starch

◦ a a
Initial gelatinization temperature ( C) 72 72 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
a–b
Different letter superscripts in the same column indicate statistical difference (p < 0.05).
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 ◦ C (BU)—viscosity at 95 ◦ C for 15 min (BU).

molecular re-association. In this process, released amylose forms values were negative (−2 BU) for the avocado seed starches indi-
three-dimensional networks known as entanglements as it inter- cating that their viscosity decreases very slightly during processing
acts with water molecules via hydrogen bonds [25]. Breakdown stages. The maize starch had a positive value (15 BU) (Table 2). The

Fig. 3. Strain amplitude sweep of avocado seed starch dispersions with 5% (w/v) total solids, under two treatments: (a) initial state: test at 95 ◦ C; (b) final state: test at 25 ◦ C.
 L. Chel-Guerrero et al. / International Journal of Biological Macromolecules 86 (2016) 302–308
Fig. 4. Frequency sweep of avocado seed and maize starch dispersions with 5% (w/v) total solids, under two treatments: (a) initial state: test at 95 ◦ C; (b) final state: test at
25 ◦ C.
difference between the starches suggests that maize starch was less
resistant to heat and mechanical shear, and therefore more suscep-
tible 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 stabil-
ity 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 behavior. This indicates that the material main-
tained its structure. In the frequency sweeps at high temperature
(Fig. 4a) and at room temperature (Fig. 4b), the linear viscoelas-
tic behavior was not observed at low frequencies (<0.3) for G .
The higher G value gel systems generally exhibited no entangle-
ment effects, with G and G being almost parallel. When G > G ,
307
the gel systems were largely frequency insensitive, depending on
biopolymer concentration and its nature. In essentially random coil
systems, entanglement networks are formed by the simple topo-
logical 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 com-
pared 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 ␦ values
oscillated from 0.108 to 0.177 (solvent A) and 0.109 to 0.184 (sol-
vent 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 ␦ values: 0.08 to 0.1 in heating
phase; 0.05 to 0.12 in cooling phase. Solvent type had no observ-
able effect since the heating and cooling phase tan ␦ values were
very close, no matter the solvent used. However, temperature had a
clear effect since the tan ␦ values were lowest in the cooling phase.
This behavior can be explained by a reduction in kinetic
energy that allows interaction between polymer chains. The elas-
308 L. Chel-Guerrero et al. / International Journal of Biological Macromolecules 86 (2016) 302–308
tic 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 entan-
glements then begin to contribute to material response, raising
both the elastic and viscous moduli to higher levels. Similar tan ı
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 (0.07–0.55 at 25 ◦ C) indicate reformation of crys-
talline structure during cooling [30,31]. The same as occurred in the
avocado seed starches. The avocado seed starch pasting and rheo-
logical results suggest its 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 (P. americana) seeds are an un-conventional starch
source. The functional and rheological properties of Avocado seed
starch suggest 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 bisul-
phite) in starch isolation had no influence on starch yield or
properties. The isolated starches had functional properties simi-
lar 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 temper-
atures (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.
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