Valorization of Avocado (Persea americana) Peel and Seed: Functional Potential for Food and Health Applications

The growing emphasis on sustainability and circular economy strategies has driven increasing interest in the valorization of agro-industrial by-products. Among these, the peel and seed of avocado (Persea americana), typically discarded during processing, have emerged as promising sources of bioactive compounds, particularly phenolic constituents with recognized antioxidant capacity. This review critically examines the current scientific literature on the phytochemical composition, antioxidant activity, and potential health benefits associated with avocado peel and seed. In addition, it explores recent technological advances in extraction methods and highlights the applicability of these by-products in the formulation of functional foods, nutraceuticals, and other health-related products. Challenges related to safety, bioavailability, and regulatory aspects are also discussed. By consolidating available evidence, this work supports the potential of avocado peel and seed as valuable functional ingredients and contributes to sustainable innovation in the food and health industries.