Effect of Roasting Hass Avocado Kernels on Nutritional Value and Volatile Compounds

Because of the lack commercial food applications Hass avocado (Persea americana Mill) kernel, which are a useful agricultural waste and good source bioactive compounds, this study investigated influence roasting on chemical composition, antinutritional factors, antioxidant activity, colour, GC-MS profile in kernels after at 180 °C for 30 min. The nutritional data revealed significant increase (p < 0.05) oil extract, crude fibre, total phenolic Ca, K, P, Na, Zn, browning index, redness/greenness roasting. Conversely, decrease was noticed protein, flavonoids, Fe, antinutrients, lightness, yellowness/blueness 94 volatile compounds separated by included 51 from raw 65 roasted kernels. identified constituted 96.21% 93.25% kernels, respectively. most were 3,7,11, trimethyl-8,10-dodecedienylacetate (6.28%), 2-methylbutan-1-ol (5.89%), 2-decanone, O-methyloxime (3.73%), 2-methyl-pyrazine (3.62%), n-hexane (3.51%). Esters common present both we found 15 14 these (27.53 20.36%), This indicates that kernel flour is nutritionally organoleptically suitable applications, including pastries beverages, especially coffee drinks.