Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Figures & data

Figure 1. SEM micrographs of native avocado seed starch (A) and acetylated avocado seed starch (B) at 1000 × resolution.

Figure 2. X-ray diffraction patterns of avocado seed starches: native and modified by acetylation.

Figure 3. Swelling power (g.g⁻¹) (A) and solubility index (%) (B) of native and modified starches from avocado seed cv. “Manteiga”.

Table 1. Main viscosity parameters of native and acetylated avocado seed starches, as calculated from the curves measured by the Rapid Viscosity Analyzer.

Parameters	Native	Acetylated
Paste temperature (°C)	80.22	79.25
Peak viscosity (cP)	284.34	321.92
Minimum viscosity (cP)	163.34	205.92
Breakdown (RVU)	121.00	116.00
Final viscosity (cP)	467.42	509.50
Retrogradation trend (RVU)	304.08	303.58
Peak time (min)	5.00	4.67

Table 2. Temperature and enthalpy associated with the gelatinization of native and acetylated starches from avocado seed cv. “Manteiga”.

	Temperatures (°C)
Starch	Ti	Tp	Tf	Tf-Ti	∆H (J.g^−1)
Native	43.17	88.57	94.65	51.48	666.34
Acetylated	41.46	88.69	94.68	53.22	797.47

Ti = initial temperature; Tp = Peak temperature; Tf = final temperature; ∆H = gelatinization enthalpy.

Table 3. Percentage of water released by native and modified avocado seed starch pastes in four freezing and thawing cycles.

Starch	1st cycle (%)	2nd cycle (%)	3rd cycle (%)	4th cycle (%)
Native	7.05^b ± 0.87	12.89^a ± 1.34	2.06^a ± 0.22	1.12^a ± 0.85
Acetylated	51.03^a ± 1.77	1.86^b ± 0.31	1.48^a ± 0.18	1.44^a ± 0.25

Means followed by different letters in the same column indicate that there was a statistical difference at 5% significance by the Tukey test.

Dreher, D.; Davenport, A.J. Hass Avocado Composition and Potential Health Effects. Critical Reviews in Food Science and Nutrition 2013, 53, 738–750.

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