Common names | Avocado, Avocado pear, Alligator pear 

Scientific name | Persea gratissima

Used part | Seed

Known active compounds | chlorogenic acid, proanthocyanidins, catechin, epicatechin 

Potential benefits in cosmetics | anti-oxidant, anti-microbial
Product name | Avocado Pit-ANB

 

 

Plant Story

Avocado (Persea gratissima) is a tree plant native to Central and South America. Its green, creamy-textured fruit is edible. It is commercially cultivated in tropical and Mediterranean climates around the world with Mexico being the top producer. Avocado fruit has unique composition compared to other fruits, low in carbohydrates but high in fat content. Especially, the flesh is rich in unsaturated fatty acids, fiber, vitamins B and E. Avocado fruit has been widely consumed, either fresh or cooked. It is the major ingredient of Mexican dip guacamole and also used in salads, soups, spreads, drinks, sandwiches, sushi, etc.

 

Avocado seed has been studied for its constituents and bioactivities. Phenolic compounds such as chlorogenic acid, proanthocyanidins, catechin, and epicatechin were identified. Polyphenol content was higher in seeds compared to pulp or skin. Anti-oxidant activity was analyzed by DPPH assay and seed showed greater anti-oxidant activity than pulp or skin. Total phenolic content was positively correlated with anti-oxidant activity. Anti-microbial activity of avocado seed extract was also reported against Candida parapsilosis, C. tropicalis, C. albicans, C. krusei, C. parapsilosis, Cryptococcus neoformans, and Malassezia pachydermatis.