Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds
Bruna B. Neves,
Sara Pinto,
Rita Pais
et al.
Abstract:Consumer priorities in healthy diets and lifestyle boosted the demand for nutritious and functional foods as well as plant‐based ingredients. Avocado has become a food trend due to its nutritional and functional values, which in turn is increasing its consumption and production worldwide. Avocado edible portion has a high content of lipids, with the pulp and its oil being rich in monounsaturated fatty acids and essential omega − 3 and omega − 6 polyunsaturated fatty acids (PUFA). These fatty acids are mainly e… Show more
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