Comparative Study on The Nutritional and Antimicrobial Properties of Avocado Peel and Pulp.

Journal of Research and Development Peer Reviewed International, Open Access Journal. ISSN : 2230-9578 | Website: https://jrdrvb.org Volume-17, Issue-10(IV)| October2025 148 Comparative Study on The Nutritional and Antimicrobial Properties of Avocado Peel and Pulp. Rutuja Lonare1, Vishwambhara. S. Dhanu,2 1,2 Deapartment of boitecnology Sonopant Dandekar Shikshan Mandali's Sonopant Dandekar Arts, V.S. Apte Commerce and M.H. Mehta Science College, Palghar. [email protected] Manuscript ID: JRD -2025-171037 ISSN: 2230-9578 Volume 17 Issue 10(IV) Pp. 148-151 October 2025 Submitted: 29 Sept. 2025 Revised: 15 Oct. 2025 Accepted: 20 Oct. 2025 Published: 31 Oct. 2025 Abstract Avocado (Persea americana) is a nutrient-rich fruit consumed worldwide for health benefits. Its peel, often discarded as waste, contains valuable bioactive compounds with potential uses. This study compares nutritional composition and antimicrobial activity of avocado peel and pulp. Standard analytical techniques identified proteins, vitamins, and bioactive compounds in samples. Antimicrobial tests used agar well diffusion against common pathogenic bacteria and fungi. Results show pulp has higher micro and macronutrient levels compared to the peel. Both peel and pulp extracts demonstrate promise for food, pharmaceutical, and biomedical applications. KeywordsAvocado peel and pulp, macronutrients, micronutrients, antimicrobial activity. Introduction The subtropical evergreen tree Persea americana (commonly called avocado) — locally sometimes referred to as “phamfal” in certain Indian contexts — traces its origins to Mexico and Central America and has since been cultivated across many subtropical regions (Whiley & Schaffer, 2020). The fruit is typically pear-shaped with green to green-black skin, a creamy texture, and a rich nutritional profile. Avocado fruits are noted for containing fat-soluble vitamins, proteins, potassium, and significant amounts of unsaturated fatty acids (Dreher & Davenport, 2013). The pulp of the fruit has a variable oil content and finds wide use in pharmaceutical and cosmetic industries. Moreover, the lipid fraction of avocado is known to include bioactive compounds such as omega fatty acids, phytosterols, tocopherols, and squalene (Rodríguez-Carpena et al., 2011; Wang et al., 2010; SciELO, 2022; ResearchGate, 2021; PMC, 2020).Studies have linked regular consumption of avocado with the reduction of cholesterol levels and the prevention of cardiovascular diseases (Dreher & Davenport, 2013; SciELO, 2022; ProQuest, 2021). In agriculture, regions such as the Darjeeling hills and surrounding Indian states possess soils favourable for avocado cultivation, though expansion remains limited due to farmers’ lack of technical knowledge and awareness (Lavi et al., 2019). Beyond fresh consumption in salads, sandwiches, smoothies, and guacamole, processed avocado-based products include dips, spreads, chips, and healthy snacks (Saavedra et al., 2017).In the cosmetic domain, avocado oil is used for skin hydration, hair strengthening, and lip nourishment, while in pharmaceuticals the focus has been on its anti-inflammatory, cardioprotective, and anticancer potentials (Rodríguez-Carpena et al., 2011; Whiley & Schaffer, 2020). From a sustainability perspective, avocado farming supports agroforestry and the use of by-products (such as pits and skins) for animal feed, fertilizer, dyes, biodegradable plastics, and even “avocado leather” for cruelty-free fashion (Saavedra et al., 2017). Beverage industries are also exploring avocado in smoothies, shakes, aguas frescas, and other novel applications. Quick Response Code: Website: https://jrdrvb.org/ DOI: Creative Commons (CC BY-NC-SA 4.0) This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Public License, which allows others to remix, tweak, and build upon the work noncommercially, as long as appropriate credit is given and the new creations ae licensed under the idential terms. Address for correspondence: Mario Cassion Anand, Assistant Professor, Department of English, Loyola College of Arts and Science Mettala. How to cite this article: Mario Cassion Anand, (2025) The Perspective of Women in terms with Bama Karuku Journal Research & Development,17(10(IV)), 148-151 Journal of Research and Development Peer Reviewed International, Open Access Journal. ISSN : 2230-9578 | Website: https://jrdrvb.org Volume-17, Issue-10(IV)| October2025 149 Finally, this study explores the nutritional and antimicrobial characteristics of avocado peel versus pulp — measuring protein and vitamin C concentrations in samples and testing antimicrobial sensitivity using the agar-cup method — since previous studies have shown that avocado by-products such as peel and seed exhibit strong antimicrobial and antioxidant activity (mdpi.com, 2021; asrjetsjournal.org, 2022). Rationale This study aims to compare the nutritional and antimicrobial characteristics of avocado peel and pulp, with the goal of identifying their potential roles as natural health-enhancing agents. Although the avocado pulp is widely recognized for its abundance of essential nutrients such as vitamins, proteins, and beneficial fats, the peel is frequently discarded despite being rich in bioactive compounds that possess antioxidant and antimicrobial properties. A comparative understanding of their nutritional value and antimicrobial activity could offer crucial insights into maximizing the use of both fruit components, thereby reducing food waste and supporting sustainable utilization of agricultural resources. In the context of bioengineering and biotechnology, avocados are increasingly being explored for their potential to improve crop productivity and disease resistance. Current research emphasizes the genetic enhancement of avocado plants to bolster resilience against environmental stresses, including drought and pest infestations, while simultaneously improving yield and fruit quality. Such advancements could contribute to both agricultural sustainability and global food security. Objectives 1. Determination of Antimicrobial Activity of Avocado Pulp and Peel Using the Agar Cup Method 2. Estimation of Protein Concentration by the Folin–Lowry Method 3. Estimation of Vitamin C Content by the DCPIP Method Materials And Methodology Materials Biological materials: PlantSample: Fresh fruits of Persea americana (avocado) — both peel and pulp portions — were used for all experimental analyses. Microbial Cultures Escherichia coli (E. coli) – 18–24-hour-old bacterial culture Staphylococcus aureus (S. aureus) – 18–24-hour-old bacterial culture Saccharomyces cerevisiae (Yeast) – 18–24-hour-old yeast culture Chemical media: Mueller-Hinton agar (sterile) was used as the standard nutrient medium for antimicrobial sensitivity testing. Chemicals and reagent:  Solvents: Ethanol, Methanol, and Distilled Water were used for sample extraction and dilution procedures.  For Vitamin C (Ascorbic Acid) Estimation: o 0.001 M 2,6-Dichlorophenolindophenol (DCPIP) o 0.5 % Oxalic Acid o Standard Ascorbic Acid Solution  For Protein Estimation (Biuret Method) o Bovine Serum Albumin (BSA) – standard protein o Cupric Sulphate solution o Folin–Ciocalteu reagent o Distilled Water Glassware: Conical flasks, beakers, pipettes, funnels, burettes, test tubes (8), and sterile Petri plates (7) were used for all analytical procedures under aseptic conditions. Miscellaneous Apparatus: Burette stand, test-tube stand, sterile cork borer, sterile pipettes, 75 % ethanol (for surface sterilization), and distilled water (for general use). Instruments: A laboratory refrigerator (for sample storage), incubator (for microbial culture maintenance), boiling water bath (for reagent preparation), and colorimeter (set at 700 nm for absorbance readings) were used throughout the experiment. Methodology Avocado sample (peel and pulp) testing using agar cup method  Take a sterile Muller and Hinton’s Agar broth.  Inoculate 1 ml of culture (E. coli, S. aureus, yeast) into 20ml of sterile molten Muller Hinton’s agar. Journal of Research and Development Peer Reviewed International, Open Access Journal. ISSN : 2230-9578 | Website: https://jrdrvb.org Volume-17, Issue-10(IV)| October2025 150  Mix and pour it on sterile petri plate and allow it to solidify Make three wells 22 in e ach plates using sterile cork borer.  Transfer 0.1ml of aqueous extract of avocado peel and plump in each well respectively, and keep it in refrigerator for 10 mins for diffusion.  After diffusion, incubate the plates at 37°C for 24 hours.  After incubation, measure zone of clearance and interpret the result Concentration of Vitamin C by DCPIP method For Standardization Of Dcpip  Take 20 ml of Oxalic acid in a conical flask  Add 5 ml of freshly prepared Standard Ascorbic acid (1 mg/ml)  Titrate it with 0.001M 2,6-DCPIP (self-indicator) till the pink colour develops and persists till 30 seconds. (Repeat this 3 times) For Unknown Sample (Avocado Peel, Pulp)  Take 20 ml of Oxalic acid in a conical flask  Add 5 ml of Sample (Aqueous extract of avocado peel, pulp in Distilled water) in a flask  Titrate it with 0.001M 2, 6-DCPIP (self-indicator) till the pink colour develops and persists till 30 seconds. (Repeat this 3 times) Titration Scheme: 1. Solution in burette: 0.001M 2, 6-DCPIP 2. Solution in flask: for standard 20ml (0.5%oxalic acid) +5 ml of 1 mg/ml of standard ascorbic acid For sample 20ml (0.5%oxalic acid) +5 ml of Sample aqueous extract of avocado peel/pulp. 3) Indicator: 0.001M2, 6-DCPIP (selfindicator) 4) End point: Blue to Pink Concentration of protein by Folin lowry method Preparation of Standard Protein Solutions: A set of BSA standard solutions (20 µg/mL, 40 µg/mL, 60 µg/mL, 80 µg/mL, and 100 µg/mL) were prepared by diluting the stock solution with distilled water in separate test tubes. Blank Preparation One tube containing only distilled water served as the blank for reference. Addition of Reagents: To each standard and sample tube, 1 mL of CuSO₄ solution and 5 mL of Folin–Ciocalteu reagent were added. The contents were mixed thoroughly. SampleTreatment For avocado peel and pulp extracts, 1 mL of each extract was treated with the same reagents as above. Incubation All tubes were left undisturbed at room temperature for 15 minutes to allow the colour to develop. Measurement: After incubation, the absorbance of each tube was measured at 700 nm using a colorimeter, using the blank as a reference. Calculation: A standard calibration curve was plotted between protein concentration (µg/mL) and optical density (OD). The protein content in the avocado peel and pulp samples was determined using this standard curve. Result And Discussion A] Agar Cup Method The antimicrobial analysis revealed that E. coli cultured on Mueller-Hinton agar plates containing avocado pulp extract exhibited no visible inhibition zones, suggesting the absence of measurable antibacterial activity at the tested concentration. Similarly, E. coli grown with avocado peel extract showed no inhibition, indicating the need to modify extract concentration or select alternative microbial strains for better assessment. In the case of Staphylococcus aureus, both peel and pulp extracts produced no inhibition zones, implying that higher concentrations or different test organisms may be required for further investigation. Likewise, yeast cultures treated with both pulp and peel extracts displayed no observable inhibition zones, suggesting that the current concentrations were insufficient to exhibit antifungal effects. Overall, the results indicate that optimization of extract concentration and selection of diverse microbial species are essential for a more accurate evaluation of the antimicrobial potential of avocado peel and pulp. B] Folin Lowry method Journal of Research and Development Peer Reviewed International, Open Access Journal. ISSN : 2230-9578 | Website: https://jrdrvb.org Volume-17, Issue-10(IV)| October2025 151 C] Vitamin C by DCPIP Method Vitamin C concentration was measured in avocado peel and pulp using DCPIP method. Peel contained 7.2 mg/mL, while pulp showed a higher 12 mg/mL concentration. Results vitamin C is more abundant in pulp compared to peel. Compared to citrus fruits, avocado shows relatively lower vitamin C content. Despite lower levels, avocado remains a valuable contributor to dietary vitamin C intake. The pulp’s higher concentration highlights its nutritional importance for human consumption. Conclusion: This study compared nutritional composition and antimicrobial properties of avocado peel and pulp. Findings show pulp contains higher levels of essential nutrients like proteins and vitamins. Avocado pulp is a valuable source of nutrients and natural antimicrobial compounds. Potential applications include food preservation, pharmaceuticals, and sustainable waste management. Future research should optimize extraction of bioactive compounds for industrial applications. References 1. Rodríguez-Carpena, J. G., Morcuende, D., Andrade, M. J., Kylli, P., & Estévez, M. (2011). Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. Journal of Agricultural and Food Chemistry, 59(10), 5625-5635. DOI:10.1021/jf1048832. hero.epa.gov+1 2. Ford, N. A., Spagnuolo, P., Kraft, J., & Bauer, E. (2023). Nutritional Composition of Hass Avocado Pulp. Foods, 12(13), 2516. https://doi.org/10.3390/foods12132516. MDPI 3. Bonilla-Loaiza, A. M., Váquiro-Herrera, H. A., & Solanilla-Duque, J. F. (2022). Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena). FAO AGRIS. agris.fao.org 4. “Fruit peels as sources of bioactive compounds with antioxidant and antimicrobial properties”. (Year). Revista de la Facultad de Ciencias Agrarias. Volume 52 Issue 1. Avocado peel included. agris.fao.org+1 5. Walker & review – “The Pulp, Peel, Seed, and Food Products of Persea americana as Sources of Bioactive Phytochemicals with Cardioprotective Properties: A Review.” (2025) International Journal of Molecular Sciences / MDPI Foods; DOI: 10.3390/foods14152746. OUCI+1 6. Lavi, U., Crane, J. H., & Litz, R. E. (2019). Advances in avocado breeding and biotechnology. Plant Breeding Reviews, 43, 65–112. 7. Saavedra, J., Palma, M., & Barroso, C. G. (2017). Waste reduction: Valorization of avocado by-products through extraction of phenolic compounds. Food Chemistry, 229, 287–294.