Fatty acid and volatile organic compound profiling of avocado germplasm grown under East-Central Florida conditions

Ali, Sajid; Plotto, Anne; Scully, Brian T.; Wood, David; Stover, Ed; Owens, N. L.; Pisani, Cristina; Ritenour, Mark A.; Anjum, Muhammad Akbar; Nawaz, Aamir; Naz, Safina; Bai, Jinhe

doi:10.1016/j.scienta.2019.109008

Cited by 9 publications

(7 citation statements)

References 27 publications

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“…Galvão et al ., (2014) reported ratios between 1.43 and 3.49 for three cultivars from Brazil; Nasri et al ., (2021) reported values from 3.66 to 5.35. However, Ali et al ., (2020) reported lower ratios between 1.41–2.52, these authors included genotypes such as Bacon and Zutano grown in the East‐Central Florida with UFA/SFA ratios of 2.00 and 1.89, respectively, and these values are lower compared to those found in this work of 4.3 and 4.0, respectively. These ratio differences can be attributed to the differences in climate of the Andean region (~ 2000 m.a.s.l), the East‐Central Florida and the Peruvian coast.…”

Section: Resultscontrasting

confidence: 65%

Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado (Persea americana) cultivated in the Andean Region of Peru

Huamán-Alvino

Chirinos

Gonzales‐Pariona

et al. 2021

Int J of Food Sci Tech

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This work aimed evaluating some physicochemical compounds, hydrophilic (H-AC) and lipophilic (L-AC) antioxidant capacity of eleven avocado genotypes grown in the Andes. The results show great variability in physical and chemical properties, dry matter (DM) and lipid contents with ranges of 18.4-39.3% and 10.1-23.2%, respectively. All genotypes had high oleic acid content (50.4-69.9%) and a high unsaturated fatty acid/saturated fatty acid ratio (UFA/SFA, from 3.05 to 6.05), while the unsaponifiable fraction contained mainly b-sitosterol (140.83-235.51 mg/100 g DM) and a-tocopherol (17.44-71.29 µg/g DM). Total phenolic compounds (TPC), H-AC and L-AC ranged from 0.48 to 0.88 mg EAG/g DM, 5.37 to 14.00 and 1.87 to 6.71 lmol ET/g DM, respectively. Although the genotype influences avocado characteristics, climatic conditions in the Andean region seem to be important for the biosynthesis of metabolites of interest and should be considered in future studies.

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Section: Resultscontrasting

confidence: 65%

Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado (Persea americana) cultivated in the Andean Region of Peru

Huamán-Alvino

Chirinos

Gonzales‐Pariona

et al. 2021

Int J of Food Sci Tech

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“…5 In a study of 14 cultivars of avocados grown in Florida, the oil content ranged from 11.4% oil for "Simmons" to 25% for "PA-6206". 6 Eaks monitored the oil content of "Hass" and "Fuerte" avocados grown in southern California over a 13 month period for "Hass" and 8 months for "Fuerte" and showed that the oil content changes significantly over the season. 7 At peak concentration, the oil content was approximately 16 and 19% wet weight bases for "Hass" and "Fuerte", respectively.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In a study evaluating the oil profile of “Hass” avocados from the United States, Mexico, Australia, and New Zealand, the oil content was found to be between 60 and 63% on a dry weight basis, composed predominantly of oleic acid (C18:1, 42–51% of the oil) . If the average moisture content of avocados is taken to be 78%, this would correspond to approximately 13–14% oil on a wet weight basis. Roughly 75% of the oil is mono- or polyunsaturated .…”

Section: Introductionmentioning

confidence: 99%

“…Roughly 75% of the oil is mono- or polyunsaturated . In a study of 14 cultivars of avocados grown in Florida, the oil content ranged from 11.4% oil for “Simmons” to 25% for “PA-6206” . Eaks monitored the oil content of “Hass” and “Fuerte” avocados grown in southern California over a 13 month period for “Hass” and 8 months for “Fuerte” and showed that the oil content changes significantly over the season .…”

Section: Introductionmentioning

confidence: 99%

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Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis

Hausch

Arpaia

Kawagoe

et al. 2020

J. Agric. Food Chem.

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The research objective was to characterize avocado's aroma-active volatiles and use information about its overall composition, such as lipid profile, to discuss likely biosynthetic origins. To achieve this, two varieties, "Hass" and "3-29-5" (GEM), were evaluated during their commercial harvest period for dry weight, moisture content (freeze-drying), oil content (Soxhlet extraction), fatty acid composition, and aroma profile. Solvent-assisted flavor evaporation and aroma extract dilution analysis were performed on aroma extracts. Oleic acid (>50%) was the prominent fatty acid in the oil of both varieties. The majority of the aromaactive compounds in avocado are lipid-derived. The most notable compounds are 1-octen-3-one (mushroom) with a flavor dilution factor as high as 8192, hexanal (grassy), (Z)-4-decenal, an unknown, and (E,E)-2,4-nonadienal. Over the mid-to-late harvest season, a decline in hexanal and an increase in octanal were observed. In contrast to "Hass", the hexanal content was relatively stable in "3-29-5".

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“…In this study, five different avocado cultivars including Ettinger (race—Guatemalan (G) X Mexican (M) hybrid), Fuerte (race–G X M), Hass (race—G X M), Nabal (race—G), and Reed (race—G) were considered ( Fig 2 , S1 File ) [ 22 , 23 ]. From each cultivar, 30 avocado trees, representing 30 small-scale farmlands, were selected for fruit sample collection.…”

Section: Methodsmentioning

confidence: 99%

Volume estimation models for avocado fruit

Mokria¹,

Gebrekirstos

Said³

et al. 2022

PLoS ONE

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Avocado (Persea americana Mill.) is an important horticultural crop and proved to be a very profitable commercial crop for both local consumption and export. The physical characteristics of fruits are an important factor to determine the quality of fruit produced. On the other hand, estimation of fruit volume is time-consuming and impractical under field conditions. Thus, this study was conducted to devise cultivar-specific and generalized allometric models to analytically and non-destructively determine avocado fruit volume of five wildly distributed avocado cultivars. A significant relationship (P ≤ 0.01) was found between fruit diameter, length, and volume of each cultivar. Our best models (VM2 –for cultivar specific, and VM7-generalized model) has passed all the rigorous cross-validation and performance statistics tests and explained 94%, 92%, 87%, 93%, 94% and 93% of the variations in fruit volume of Ettinger, Fuerte, Hass, Nabal, Reed, and Multiple cultivars, respectively. Our finding revealed that in situations where measurements of volume would be inconvenient, or time-consuming, a reliable volume and yield estimation can be obtained using site- and cultivar-specific allometric equations. Allometric models could also play a significant role in improving data availability on avocado fruit physical appearance which is critical to assess the quality and taste of fresh products influencing the purchase decision of customers. Moreover, such information can also be used as a ripeness index to predict optimum harvest time important for planned marketing. More importantly, the models might assist horticulturists, agronomists, and physiologists to conduct further study on avocado production and productivity through agroforestry landuse system across Ethiopia.

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Fatty acid and volatile organic compound profiling of avocado germplasm grown under East-Central Florida conditions

Cited by 9 publications

References 27 publications

Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado (Persea americana) cultivated in the Andean Region of Peru

Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado (Persea americana) cultivated in the Andean Region of Peru

Chemical Characterization of Two California-Grown Avocado Varieties (Persea americana Mill.) over the Harvest Season with an Emphasis on Sensory-Directed Flavor Analysis

Volume estimation models for avocado fruit

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