Avocado fruit, has recently achieved significant popularity and is often marketed as a “superfood” because of its unique nutritional composition, phytochemical content, and health benefits. Apart from its use as food, the avocado is traditionally used for several medicinal purposes including hypotensive, hypoglycemic, anti-viral and anti-diarrheal and cardiovascular diseases. Thus, these fruits are equally attributed analgesic, antiinflammatory and antifungal properties and their pulp is also used in several dermatological formulations namely, emulsions for the treatment of dry skin, protective agents against ultraviolet radiation, and anti-aging agents.

Different varieties of avocado are cultivated worldwide. Hass and Fuerte are among the most consumed ones. Avocado industrial processing generates large quantities of agro-industrial byproducts, mainly peel and seed, ranging from 18% to 23% of fruit dry weight. Thus, it is interesting to reuse these by-products both to reduce their negative impact on the environment and to add value to them, in as much as they are sources of important phytochemical compounds. Avocado is a low sugar fruit with high contents of protein, fibre and vitamins (A, B, C and E). It is an excellent source of potassium and phosphorus, and contains mono-unsaturated fatty acids which effectively reduces the levels of low density lipoproteins, in the blood helping in the prevention of coronary heart diseases.