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

Abstract

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.

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

“…The inclusion of avocado oil in the diet improves the skin collagen metabolism [ 1 ], postprandial metabolic responses to a hypercaloric-hyperlipidemic meal in overweight subjects [ 2 ], the glucose and insulin resistance induced by high sucrose diet in Wistar rats [ 3 ]. Eight fatty acids are present in avocado flesh [ 4 ], including palmitic (C16:0), palmitoleic (C16:1), stearic (18:0), oleic (C18:1), and linoleic (18:2), myristic (C14:0), and arachidic (C20:0). Moreover, avocado oil contains fat-soluble vitamins, including vitamin A, B, E, and vitamin D precursors [ 5 ].…”

Multi-Omics Analysis to Visualize Ecotype-Specific Heterogeneity of the Metabolites in the Mesocarp Tissue of Three Avocado (Persea Americana Mill.) Ecotypes

“…Therefore, horticulturalists have studied the oil content of the edible parts of avocado fruit, which affects the market quality of avocado fruit and any derived food products [7,8]. The avocado fruit has also been extensively investigated regarding its other chemical compositions [9,10]. Natural antioxidants, especially flavonoids and other polyphenols, are potentially useful for the pharmaceutical and food industries because of their many beneficial effects [11].…”

Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

“…From the analytical point of view and as any vegetable oil, the avocado oil is composed by two chemical fractions: (i) the saponifiable fraction, constituted by triacylglycerols (TAGs), diacylglycerols, monoacylglycerols, phospholipids, waxes and free fatty acids; and (ii) the unsaponifiable fraction chemically composed by minor components as hydrocarbons, sterols, phenols, tocopherols, terpenes, colorants, volatiles, etc . Surprisingly, the scientific literature on the lipid composition of avocado oil is still scarce and insufficient and few papers have been published focused on this matter and almost always they are local studies . Most authors have limited studies to releasing and examining the fatty acid (FA) profile using gas chromatography after a transmethylation derivatization reaction of the original oil.…”

“…12 Surprisingly, the scientific literature on the lipid composition of avocado oil is still scarce and insufficient and few papers have been published focused on this matter 13,14 and almost always they are local studies. 10,15,16 Most authors have limited studies to releasing and examining the fatty acid (FA) profile using gas chromatography after a transmethylation derivatization reaction of the original oil. This approach provides incomplete chemical information and does not allow the information on the variability that is created in the combination of the three fatty acids in the TAGs, the major components in the avocado oil (95-98% of the whole oil composition).…”