Quantitative Analysis of Total Phenolic Content in Avocado (Persia Americana) Seeds in Eastern Province of Kenya

Abstract

Phytochemical rich plants have played a significant role in diet based therapies to prevent and cure various ailments. The avocado (Persia Americana Mill,) fruits are much sought after for their high nutritional and sensory value. Avocado (Persia Americana) seeds were analysed for total phenolic content. This phenolic component is responsible for antioxidant activity. The amount of phenols was analysed using Folin-Ciocalteu method. The maximum phenolic content was found in the Fuerte seed extract (18.55 ± 2.8 mg/g) prepared at 50ºC. The phenolic content decreased by 10.3% at an extraction temperature of 50 °C to 70 °C and 32.1% at an extraction temperature of 50 °C to 100 °C for a duration of 30 minutes.

Keywords: Avocado seeds, Persia Americana, Total phenolics