Vegetal wastes are currently a source of pollution due to the excess of organic compounds in the environment. Seeds are the main by-product of the avocado industry and represent 16–22% of the total weight and it is considered a waste without applications. Despite the seed stands out for its high content of phenolic compounds, lack of knowledge regarding of the best processing state using non-invasive and short-time methods are required to take advantage of these nutraceutical compounds. This research aimed to find correlations from physicochemical analysis, color, hardness, and firmness of the whole avocado seeds with its nutraceutical properties as long as the ripeness increased, providing information for further industrial use of this waste. The results indicated that ‘Hass’ avocado fruit ripening positively correlates with the improvement of the physicochemical parameters involved in the fruit processing and the increase of nutraceutical compounds in the seed. The ripeness process decreased moisture (%) and hardness (N) parameters in the seeds (27.69 and 16.4%, respectively), facilitating its processing. Moreover, the ripening increased the antioxidant capacity by DPPH* around 7%, due to the concentration of phenolic compounds in the seed. Seed’s phenolic compounds were positively correlated with the Hue angle at increasing ripeness, becoming a potential physicochemical indicator for the industry. The prediction of changes in nutraceutical compounds and physicochemical properties, as ripening occurred, may reduce analysis times, processes, and guidance to use avocado seeds as a by-product. These results facilitate the seed processing and open up opportunities for its use in the industry.

由于环境中的有机化合物过多，植物废物目前是污染源。种子是鳄梨产业的主要副产品，占总重量的 16-22%，未经应用就被视为废物。尽管种子以其高含量的酚类化合物而著称，但需要缺乏关于使用非侵入性和短时间方法的最佳加工状态的知识来利用这些营养化合物。本研究旨在找出整个鳄梨种子的理化分析、颜色、硬度和硬度与其营养特性的相关性，只要成熟度增加，为这种废物的进一步工业用途提供信息。结果表明，'Hass' 鳄梨果实成熟与果实加工中物理化学参数的改善和种子中营养成分的增加呈正相关。成熟过程降低了种子中的水分 (%) 和硬度 (N) 参数（分别为 27.69 和 16.4%），促进了其加工。此外，由于种子中酚类化合物的浓度，成熟使 DPPH* 的抗氧化能力增加了约 7%。种子的酚类化合物随着成熟度的增加与色相角呈正相关，成为该行业潜在的理化指标。随着成熟的发生，对营养成分和理化特性变化的预测可能会减少分析时间、过程、以及使用鳄梨种子作为副产品的指南。这些结果促进了种子加工并为其在工业中的应用开辟了机会。