Influence of different cultivars on oil quality and chemical characteristics of avocado fruit.

The objective of this paper was to determine the chemical composition of the avocado fruit of cultivars Fortuna, Collinson, and Barker and to carry out a detailed analysis of the fatty acid composition of the pulp, seed, and peel oils. The saturated fatty acid (SFA) of the pulp oils accounted for around 22.3, 29.4, and 41.3% of the total fatty acids in the Fortuna, Collinson and Barker cultivars, respectively, and these values indicate better quality of pulp oil of Fortuna and Collinson cultivars than that of the Barker cultivar. There was very little variation in the content monounsaturated fatty acids of the peel oils between the cultivars. However, the seed oil of the Collinson cultivar was the best since it contained the lowest (30.8% of total fatty acids) content of SFA, but it had very high concentrations of 9,12-octadecadienoic (23.9 to 29.4% of total fatty acids) and 9,12,15-octadecatrienoic (9.9 to 18.3% of total fatty acids) acids.

[1]  J. W. Gramshaw,et al.  Volatiles of avocado fruit , 1998 .

[2]  N. Narain,et al.  Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits , 2001 .

[3]  E. Antunes,et al.  The fruit and oil composition of different avocado varieties grown in the state of Sao Paulo , 1972 .

[4]  S. Ranganna,et al.  Manual of analysis of fruit and vegetable products , 1977 .

[5]  V. G. López Characterization of Avocado (Persea americana Mill.) Varieties of Very Low Oil Content , 1998 .

[6]  E. Gaydou,et al.  Fruit development effect on fatty acid composition of Persea americana fruit mesocarp , 1988 .

[7]  L Hartman,et al.  Rapid preparation of fatty acid methyl esters from lipids. , 1973, Laboratory practice.

[8]  J. Pino,et al.  Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. , 2001, Journal of agricultural and food chemistry.

[9]  M. Dreher,et al.  Hass Avocado Composition and Potential Health Effects , 2013, Critical reviews in food science and nutrition.

[10]  V. Gómez-López Fruit characterization of Venezuelan avocado varieties of medium oil content , 2000 .

[11]  C. Chow Fatty Acids in Foods and their Health Implications,Third Edition , 2007 .

[12]  Secretaria da Saúde,et al.  Métodos físico-químicos para análise de alimentos - 4ª edição , 2008 .

[13]  Cássia Regina Limonta Carvalho,et al.  Caracterização física e química de frutos de abacate visando a seu potencial para extração de óleo , 2004 .

[14]  Jussara A. Melo Gondim,et al.  Composição centesimal e de minerais em cascas de frutas , 2005 .

[15]  C. Tan,et al.  Essential fatty acids of pitaya (dragon fruit) seed oil , 2009 .

[16]  V. Gómez-López Fruit characterization of high oil content avocado varieties , 2002 .

[17]  L. Dorantes,et al.  Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil. , 2003, Journal of agricultural and food chemistry.

[18]  Jocelem Mastrodi Salgado,et al.  O óleo de abacate (Persea americana Mill) como matéria-prima para a indústria alimentícia , 2008 .

[19]  S. Mokady,et al.  Avocado oils and hepatic lipid metabolism in growing rats. , 1991, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[20]  Feramuz Özdemir,et al.  Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period , 2004 .

[21]  L. M. Nieto,et al.  Extraction and characterization of avocado oil , 1988 .

[22]  M. Spoto,et al.  Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential , 2012 .

[23]  A. Fisher,et al.  Effects of fatty acids on meat quality: a review. , 2004, Meat science.

[24]  R. Uauy,et al.  Essential fatty acids in early life: structural and functional role , 2000, Proceedings of the Nutrition Society.

[25]  V. Gómez-López Characterization of avocado (Persea americana mill.) varieties of low oil content. , 1999, Journal of agricultural and food chemistry.

[26]  E. Gaydou,et al.  Unsaponifiable matter, total sterol and tocopherol contents of avocado oil varieties , 1993 .

[27]  J. Pino,et al.  Volatile Components of Avocado (Persea americana Mill.) cv. Moro Grown in Cuba , 2004 .

[28]  Gustavo A. González-Aguilar,et al.  Effect of maturity stage on the content of fatty acids and antioxidant activity of 'Hass' avocado. , 2011 .