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

Galvão, Mércia de Sousa; Narain, Narendra; Nigam, Nisha

doi:10.1590/1678-457x.6388

Cited by 54 publications

(54 citation statements)

References 17 publications

(32 reference statements)

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“…These findings agreed with previous studies reporting that palmitic, oleic, and linoleic acids were the dominant fatty acids in avocado pulp oil (Ozdemir & Topuz, 2004;Pedreschi et al, 2016;Rohman et al, 2016). Previous studies indicated that the content of oleic acid had a considerably higher than those of other fatty acids (Dreher & Davenport, 2013;Galvão et al, 2014;Ferreyra et al, 2016), while the content of oleic acid had almost the same as that of linoleic acid and slightly lower than that of palmitic acid in this study. In the present study, more than 67% of the total fatty acids (TFA) in the avocado pulp oil were unsaturated, with the remaining 33% being saturated (Table 3).…”

Section: Morphological Characteristics Analysessupporting

confidence: 93%

“…The UFAs linoleic and oleic acids were the second most abundant fatty acids and were found in similar amounts. The ΣUFA/ΣSFA ratios in the 16 avocado accessions ranged from 1.49 to 2.41, which were in accordance with those of the Collinson and Barker cultivars but below that of the Fortuna cultivar (3.49) (Galvão et al, 2014). Note.…”

Section: Morphological Characteristics Analysessupporting

confidence: 50%

“…Particular chemical composition of avocado are associated with nutritive and health effects (Dreher & Davenport, 2013;Galvão et al, 2014;Ge et al, 2017b). In terms of oil content, avocado fruit is exceeded only by the fruits of the palm and olive trees (Knothe, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

Ge¹,

Ma²,

Wu³

et al. 2018

JAS

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The physicochemical composition of avocado fruit has been well reported, but there is little detail on Chinese native avocado varieties. The present study investigated the morphological characteristics, oil contents, and fatty acid compositions of 16 avocado accessions grown in the tropical and subtropical regions of China. Eight fatty acids were identified and quantified by GC-MS. The major fatty acids of avocado pulp were palmitic, oleic, and linoleic acids, accounting for 78-91% of the total fatty acids content. The analysis of one-way variance (ANOVA) of the data revealed morphological and chemical differences between most of avocado accessions. Moreover, 16 avocado accessions were distinguished through a PCA scores scatter plot and cluster analysis based on fatty acid profiles. The results identified some remarkable characteristics of avocado accessions from different places of collection.

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Section: Morphological Characteristics Analysessupporting

confidence: 93%

Section: Morphological Characteristics Analysessupporting

confidence: 50%

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Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

Ge¹,

Ma²,

Wu³

et al. 2018

JAS

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“…The seeds of RN-7 and RN-8 were all of medium size (50.90±9.08 and 69.73±4.26 g) and nearly spherical in shape. Others have reported the seed weight of more than thirty avocado cultivars from around the world from 26.54 g for Duke to 115.82 g for Ceniap 2 (Gómez-López et al, 1999, 2002Rodríguez-Carpena et al, 2011;Galvão et al, 2014). This indicates that these two Chinese native avocado accessions had the medium-sized seeds in comparison with foreign avocado varieties.…”

Section: Statistical Analysesmentioning

confidence: 95%

“…belongs to the botanical family Lauraceae, and originated in Mexico, or possibly Central or South America (Dreher & Davenport, 2013). Avocado fruit is rich in lipids, proteins, minerals, vitamins, and other nutritients and active ingredients (Dreher & Davenport, 2013;Galvão et al, 2014). The lipid content can comprise 15-30% of the fresh weight of the fruit depending on the cultivar, season, and growing conditions (Meyer & Terry, 2008).…”

Section: Introductionmentioning

confidence: 99%

Morphological Characteristics, Nutritional Quality, and Bioactive Constituents in Fruits of Two Avocado (Persea americana) Varieties from Hainan Province, China

Ge¹,

Si²,

Cao³

et al. 2017

JAS

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We studied the morphological characteristics, nutritional quality, and the bioactive compounds in fruits of two avocado accessions, RN-7 and RN-8, produced in Hainan province, China. Edible and non-edible parts of the fruit (pulp and seed) were compared to evaluate their possible contribution to improve the sustainability of the food and pharmaceutical industries. The basic characteristics evaluated were moisture, ash, total lipid, fatty acid composition, soluble sugars, titratable acid, soluble protein, and minerals. We also measured the concentrations of six types of bioactive compounds; total phenolics, flavonoids, tannin, ascorbic acid, tocopheryl acetate, and carotenoids. Our analyses of the nutritional compositions demonstrated that the pulp of the RN-7 and RN-8 proved to be rich in moisture, total lipid, and soluble protein. The seed, in turn, had higher soluble sugar, titratable acidity, sodium, potassium, calcium, iron, copper, and zinc contents. Other nutritional compositions (ash, magnesium, and manganese) had little differences between the pulp and seed of avocado fruit. With regard to the contents of bioactive compounds, the seed was superior to the pulp in the contents of total phenolics, flavonoids, and tannin. Regarding the concentrations of ascorbic acid, tocopheryl acetate, and total carotenoids, the highest values were found in the pulp. The results of fatty acid compositions displayed that the palmitic, palmitoleic, stearic, oleic, and linoleic acid contents of the pulp were higher than those of the seed, while myristic and arachic acid had higher contents in the seed.

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Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars

Elosaily

Mahrous

Salama

et al. 2021

J Americ Oil Chem Soc

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Avocado (Persea americana Mill.) fruit and oil are traditionally used for their antioxidant, anti-inflammatory and anti-aging properties. We investigated chemical variability between two avocado cultivars (Duke and Fuerte) in relation to their antioxidant and anti-inflammatory activities. Duke cultivar showed higher β-carotene and α-tocopherol content but significantly lower lipid content (36% dry weight) compared to Fuerte (52% dry weight). The ethanolic extract of Duke cultivar showed good antioxidant properties in 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay with IC 50 at 27.21 μg/ml, while that of Fuerte showed weak activity. Meanwhile, in rat paw edema anti-inflammatory model, Duke oil (15 mg/kg) was slightly more effective in reducing inflammation by 41.12% after 1 h compared to Fuerte oil (15 mg/kg). However, after 4 h, both oils showed comparable inhibition of edema by 35.39% and 34.14% (15 mg/kg). The study underscores that variability in chemical composition of different avocado cultivars could affect biological activities attributed to the fruit and its oil.

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

Cited by 54 publications

References 17 publications

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

Morphological Characteristics, Nutritional Quality, and Bioactive Constituents in Fruits of Two Avocado (Persea americana) Varieties from Hainan Province, China

Composition, anti‐inflammatory, and antioxidant activities of avocado oil obtained from Duke and Fuerte cultivars

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