Original Research Article | OPEN ACCESS

Characterization of Avocado (Persea americana) Seed Starch - Physicochemical and Powder Properties

Osaretin D Enadeghe1 , Sylvester O Eraga2 , Johnbull A Obarisiagbon1

For correspondence:-  Osaretin Enadeghe   Email:  eodavy@gmail.com   Tel:  +2348039326112

Citation: Enadeghe OD, Eraga SO, Obarisiagbon JA. Characterization of Avocado (Persea americana) Seed Starch - Physicochemical and Powder Properties. J Sci Pract Pharm 2022; 9(1):447-458 doi: 10.47227/jsppharm.v9i1.1

© 2022 The author(s).
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Introduction: Starch is a biopolymer commonly used as an excipient in pharmaceutical formulations due to its biocompatibility, inertness, biodegradability, availability and affordability.

Purpose: The study aimed to extract and characterize the starch isolated from avocado (Persea americana) seeds and investigate its disintegrant and binder properties in paracetamol tablet formulations.

Methods: Starch was extracted from avocado seed using standard methods and then subjected to some phytochemical, physicochemical and bulk powder properties analyses. High-resolution analyses using differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and x-ray diffractometry (XRD) were also carried out on the extracted starch powder.

Results: Starch extraction yield was 19.61% and the starch was light-brown in colour, odourless, tasteless and smooth in texture. The starch showed a melting point range of 102-114°C and moisture content of 22.7%. It also exhibited a hydration capacity of 2.76 g/g and swelling and moisture sorption capacities of 46.43 and 115.34%, respectively. The starch powder was cohesive with poor flow properties but the DSC, FTIR, SEM and XRD results showed a semi-crystalline powder composed of fluffy discrete particles.

Conclusion: The starch isolated from P. americana seeds exhibited good swelling, hydration and moisture sorption capacities, making it a good candidate as a tablet disintegrant.



Keywords: Avocado, starch, physicochemical, high-resolution, analyses

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