Journal of Thermal Analysis and Calorimetry

, Volume 115, Issue 2, pp 1893–1899 | Cite as

Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions

  • Luiz Gustavo Lacerda
  • Tiago André Denck Colman
  • Tabata Bauab
  • Marco Aurélio da Silva Carvalho Filho
  • Ivo Mottin Demiate
  • Eliane Carvalho de Vasconcelos
  • Egon SchnitzlerEmail author


The avocado (Persea americana, Miller) is a tree that is native to Central/North America (Mexico) and it is very popular worldwide due to its food applications. Its seeds contain an important amount of starch and there is lack of study and understanding regarding the physico-chemical properties of this biopolymer. In this research, starch granules were extracted from avocado seeds and oxidised with standard sodium hypochlorite solutions at 0.5, 1.0 and 2.0 %. Untreated and modified samples were investigated using the following techniques: simultaneous thermogravimetry–differential thermal analysis, differential scanning calorimetry, non-contact atomic force microscopy, rapid viscoamylographic analysis and X-ray powder patterns diffractometry. The main purpose was to investigate the thermal, structural and rheological behaviour of native and oxidised avocado starch, and it was verified that the treated samples showed a decrease in gelatinisation enthalpy and average roughness as well as in the degree of relative crystallinity and pasting properties.


Avocado starch Thermal analysis Gelatinization Pasting properties 



The authors are grateful to CNPq (Brazil) for financial support.


  1. 1.
    Singh N, Singh J, Kaur, Sodhi S, Singh GB. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem. 2003;81:219–31.CrossRefGoogle Scholar
  2. 2.
    Stevenson DG, Domoto PA, Jane JL. Structures and functional properties of apple (Malus domestica, Borkh) fruit starch. Carbohydr Polym. 2006;63:432–41.CrossRefGoogle Scholar
  3. 3.
    Wiesenborn DP, Orr H, Casper HH, Tacke BK. Potato starch paste behavior as related to some physical/chemical properties. J Food Sci. 1994;59:644–8.CrossRefGoogle Scholar
  4. 4.
    Lii CY, Shao YY, Tseng KH. Gelation mechanism and rheological properties of rice starch. Cereal Chem. 1995;72:393–400.Google Scholar
  5. 5.
    Kim YS, Wiesenborn DP, Orr H, Grant LA. Screening potato starch for novel properties using differential scanning calorimetry. J Food Sci. 1995;60:1060–5.CrossRefGoogle Scholar
  6. 6.
    Lacerda LG, Filho MASC, Demiate IM, Bannach G, Ionashiro M, Schnitzler E. Thermal behaviour of corn starch granules under action of fungal a-amylase. J Therm Anal Calorim. 2008;93:445–9.CrossRefGoogle Scholar
  7. 7.
    Beninca B, Colman TA, Lacerda LG, Filho MASC, Demiate IM, Bannach G, Schnitzler E. Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions. J Therm Anal Calorim. 2013;111:2217–22.CrossRefGoogle Scholar
  8. 8.
    Costa FJOG, Almeida RR, Lacerda LG, Carvalho-Filho MAS, Bannach G, Schnitzler E. Thermoanalytical study of native cassava starch and treated with hydrogen peroxide. Alim Nutr. 2011;22:7–15.Google Scholar
  9. 9.
    Kate IE, Lucky OO. Biochemical evaluation of the traditional uses of the seeds of Persea americana Mill., (Family: Lauraceae). World J Med Sci. 2009;4:143–6.Google Scholar
  10. 10.
    Weatherby LS, Sorber DG. Chemical composition of avocado seed. Ind Eng Chem. 1931;23:1421–3.CrossRefGoogle Scholar
  11. 11.
    Kahn V. Characterization of starch isolated from avocado seeds. J Food Sci. 1987;52:1646–8.CrossRefGoogle Scholar
  12. 12.
    Builders PF, Nnurun A, Mbach CC, Attama AA, Manek R. The physicochemical and binder properties of starch from Persea Americana Miller (Lauraceae). Starch/Stärke. 2010;62:309–20.CrossRefGoogle Scholar
  13. 13.
    Kunle OO, Ibrahim YE, Emeje M, Shaba S, Kunle Y. Extraction, physicochemical and compaction properties of tacca starch—a potential pharmaceutical excipient. Starch/Stärke. 2003;55:319–25.CrossRefGoogle Scholar
  14. 14.
    Colman TAD, Demiate IM, Schnitzler E. The effect of microwave radiation on some thermal, rheological and structural properties of cassava starch. J Therm Anal Calorim. 2012; doi: 10.1007/s10973-012-2866-5.Google Scholar
  15. 15.
    Lacerda LG, Almeida RR, Demiate IM, Carvalho Filho MAS, Vasconcelos EC, Woiciechowski AL, Bannach G, Schnitzler E, Soccol CR. Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue. Braz Arch Biol Technol. 2009;52:143–50.CrossRefGoogle Scholar
  16. 16.
    Leivas CL, Costa FJOG, Almeida RR, Freitas RJS, Stertz SC, Schnitzler E. Structural characteristics, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour: study of different cultivars and granulometries. J Therm Anal Calorim. 2013;111:2211–6.CrossRefGoogle Scholar
  17. 17.
    Andrade MMP, Oliveira CS, Colman TAD, Costa FJOG, Schnitzler E. Effects of heat moisture on organic cassava starch—thermal, rheological and structural study. J Therm Anal Calorim. 2013;. doi: 10.1007/s10973-013-3159-3.Google Scholar
  18. 18.
    Matsuguma LS, Lacerda LG, Schnitzler E, Carvalho-Filho MAS, Franco CML, Demiate IM. Characterization of native and oxidized starches of two varieties of peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil. Braz Arch Biol Technol. 2009;3:701–13.CrossRefGoogle Scholar
  19. 19.
    Jusczak L, Fortuna T, Krok F. Non-contact atomic force microscopy of starch granules surface. Part I. Potato and tapioca starches. Starch/Stärke. 2008;55:1–7.CrossRefGoogle Scholar
  20. 20.
    Aggarwal P, Dollimore D. A thermal analysis investigation of partially hydrolyzed starch. Thermochim Acta. 1998;319:17–25.CrossRefGoogle Scholar
  21. 21.
    Kuakpetoon D, Wang Y-J. Characterization of different starches oxidized by hypochlorite. Starch/Starke. 2001;53:211–8.CrossRefGoogle Scholar
  22. 22.
    Oliveira CS, Andrade MMP, Colman TAD, Costa FJOG, Schnitzler E. Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures. J Therm Anal Calorim. 2013;. doi: 10.1007/s10973-013-3307-9.Google Scholar

Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2013

Authors and Affiliations

  • Luiz Gustavo Lacerda
    • 1
  • Tiago André Denck Colman
    • 2
  • Tabata Bauab
    • 1
  • Marco Aurélio da Silva Carvalho Filho
    • 1
  • Ivo Mottin Demiate
    • 2
  • Eliane Carvalho de Vasconcelos
    • 1
  • Egon Schnitzler
    • 2
    Email author
  1. 1.Positivo University (UP)CuritibaBrazil
  2. 2.Ponta Grossa State University (UEPG)Ponta GrossaBrazil

Personalised recommendations