Evaluation of Proximate, Phytochemicals, Antioxidant Capacity, Enzymatic Inhibition, and Anti-Inflammatory Properties of Avocado Seed Meal as Potential Feed Additive

Year 2024, , 524 - 533, 15.09.2024

Oluwaseyi Israel Atiba , Andrew Bamidele Falowo , Olugbenga David Oloruntola , Olumuyiwa Joseph Olarotimi , Micheal Ayankoso

https://doi.org/10.47115/bsagriculture.1495158

Abstract

This study examined the proximate composition, phytochemical profile, antioxidant capacity, enzymatic inhibition, and anti-inflammatory properties of avocado seed meal. The proximate analysis revealed that avocado seed meal is rich in protein (17.32%), fat (15.33%), and carbohydrates (48.73%), with moderate levels of moisture (10.26%), ash (2.39%), and crude fiber (5.97%). Phytochemical analysis indicated high contents of phenols (111.56 mg/g), saponins (96.94 mg/g) and flavonoids (66.66 mg/g), but lower levels of alkaloids (14.60 mg/g), tannins (1.17 mg/g), and steroids (0.89 mg/g). The antioxidant properties assessed showed significant DPPH (50.05%) and FRAP (63.04%) free radical scavenging activities, though lower inhibition of lipid peroxidation (34.88%) and vitamin C content (0.03 mg/g). Enzymatic inhibition assays demonstrated alpha-lipase, alpha-glucosidase, and alpha-amylase inhibition rates of 31.46%, 27.56%, and 50.88%, respectively. Anti-inflammatory properties were also notable, with 24.02% albumin denaturation inhibition and 37.99% antiprotease activity. These findings suggest that avocado seed meal holds considerable potential for nutritional and therapeutic applications as natural feed supplement for livestock and humans.

Keywords

Antioxidant, Plant-based additives, Phytochemicals, Proximate, Protein denaturation, Seed meal

Ethical Statement

Not applicable

Supporting Institution

Adekunle Ajasin University Akungba Akoko

Project Number

Nill

Thanks

I appreciate

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