Extraction and Characterization of Color Substance from Avocado (Persea americana Mill.) Seed

Abstract

Three different solvents (ethanol, methanol, and pure water) and two different water baths (ultrasonic and classical) were used to obtain a colour substance from avocado seeds, and lyophilized color substances were compared in terms of yield, water activity, colour, solubility time and some functional properties. It was determined that the ultrasonic water bath had no effect on colorant yield, but the solvents did. The highest yield (~16%) was found in ethanol solvent. Redness (a^*) values were discovered to be higher than yellowness (b^*) values in samples made with ethanol and pure water, while yellowness (b^*) values were discovered to be higher in colorants extracted with methanol. The use of an ultrasonic water bath was found to have no significant effect on the L^*, a^*, and b^* values of colour substances. It was found that the fastest dissolution was in samples extracted using pure water and a hot water bath. The total phenolic content, DPPH IC₅₀, TEAC_ABTS, and CUPRAC values of the powdered colour substances were found to be in the ranges of 184,74-308,04 mg g^-1 gallic acid equivalent, 10.81-22.47 µg g^-1, 1081.31-6011.41 µmol trolox g^-1, and 1680.33-3185.74 mM trolox, respectively. It was found that the colour substances that were extracted using methanol in an ultrasonic water bath had the best functional properties. Additionally, between pH 6 and pH 14, it was discovered that the powder colorant is dominated by an orange hue. The conclusion is that this colorant, which is simple to make, can be used as a functional natural colorant in foods in hues ranging from yellow to brick-red.