The Carotenoids of the Avocado Pear

Gross, Jeana; Gabai, Michaela; Lifshitz, A.

doi:10.1111/j.1365-2621.1972.tb02699.x

Cited by 24 publications

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“…Information on the composition of avocado fruits dates back to 1922 2. The avocado fruit contains protein (up to 2%), sugars (mostly glucose, fructose and sucrose), vitamins, tannins and free amino acids 3–5…”

Section: Introductionmentioning

confidence: 99%

Variation in the composition of Cretan avocado cultivars during ripening

et al. 2004

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The effect of ripening on the chemical characteristics of fruits of the avocado (Persea americana) cultivars Ettinger, Fuerte and Hass was investigated. A study of some quality parameters of these main avocado cultivars grown on the island of Crete was performed. As the fruit ripened, a decrease in the moisture content was observed, with a high degree of correlation for all the cultivars. At the same time an increase in the fat and protein contents was measured. The content of total sugars was high in the unripe fruit but decreased during ripening. The fatty acid composition of the oil extracted from the fruit pulp was determined by gas chromatographic analysis. The oil of the edible portion of the fruit was rich in oleic, palmitic, linoleic and palmitoleic acids, while stearic acid was present in small quantities. During the ripening process the amount of palmitic acid decreased and that of oleic acid increased in all the cultivars. The ratio of polyunsaturated to saturated fatty acids, which is considered as an indicator of the nutritional value of the fruit, was also calculated. No significant differences were observed between the cultivars. Principal component analysis was also performed to examine the relationship among the quality variables of the cultivars. From these data, Fuerte was considered to be the cultivar with the best characteristics.

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Section: Introductionmentioning

confidence: 99%

Variation in the composition of Cretan avocado cultivars during ripening

et al. 2004

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“…Interestingly, the Association of Official Analytical Chemists (AOAC) Official Methods of Analysis (OMA SM ) does not have any method established for neither fat-soluble vitamins nor carotenoids in fruits. Several papers have already annotated the relevance of including avocado in the diet as it has been related to health benefits [10][11][12][13][14][15][16][17][18][19]. Previously, another report analyzed carotenoid content in avocado using spectrophotometry [20].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous LC/MS Analysis of Carotenoids and Fat-Soluble Vitamins in Costa Rican Avocados (Persea americana Mill.)

et al. 2019

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Avocado (a fruit that represents a billion-dollar industry) has become a relevant crop in global trade. The benefits of eating avocados have also been thoroughly described as they contain important nutrients needed to ensure biological functions. For example, avocados contain considerable amounts of vitamins and other phytonutrients, such as carotenoids (e.g., β-carotene), which are fat-soluble. Hence, there is a need to assess accurately these types of compounds. Herein we describe a method that chromatographically separates commercial standard solutions containing both fat-soluble vitamins (vitamin A acetate and palmitate, Vitamin D2 and D3, vitamin K1, α-, δ-, and γ-vitamin E isomers) and carotenoids (β-cryptoxanthin, zeaxanthin, lutein, β-carotene, and lycopene) effectively (i.e., analytical recoveries ranging from 80.43% to 117.02%, for vitamins, and from 43.80% to 108.63%). We optimized saponification conditions and settled at 80 °C using 1 mmol KOH L−1 ethanol during 1 h. We used a non-aqueous gradient that included methanol and methyl tert-butyl ether (starting at an 80:20 ratio) and a C30 chromatographic column to achieve analyte separation (in less than 40 min) and applied this method to avocado, a fruit that characteristically contains both types of compounds. We obtained a method with good linearity at the mid to low range of the mg L−1 (determination coefficients 0.9006–0.9964). To determine both types of compounds in avocado, we developed and validated for the simultaneous analysis of carotenoids and fat-soluble vitamins based on liquid chromatography and single quadrupole mass detection (LC/MS). From actual avocado samples, we found relevant concentrations for cholecalciferol (ranging from 103.5 to 119.5), δ-tocopherol (ranging from 6.16 to 42.48), and lutein (ranging from 6.41 to 15.13 mg/100 g dry weight basis). Simmonds cultivar demonstrated the higher values for all analytes (ranging from 0.03 (zeaxanthin) to 119.5 (cholecalciferol) mg/100 g dry weight basis).

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“…Από την σάρκα κατει^υγμένου αβοκάντο έχουν απομονωθεί χλωρογενικό οξύ και ισομερή του πκουμαρυλοκουϊνικού οξέος, κατεχίνες, λευκοανδοκυανιδίνες, ισοφλαβόνες, καφεϊκό και κουμαρικό οξύ [134]. Ακόμη, διαπιστώθηκε η παρουσία καροτενοειδών όπου το 6-καροτένιο υπήρχε σε αρκετά υΐ)ηλό ποσοστό στο σύνολο αυτών [135].…”

Section: σπόρος και φλοιός αβοκάντοunclassified

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Αθήνα 1993 Η έγκριση της διδακτορικής διατριβής από το Τμήμα Χημικών Μηχανικών του Ε.Μ.Πολυτεχνείου δεν υποδηλώνει αποδοχή των γνωμών του συγγραφέα. (Ν. 5343/1932, Αρδρο 202) 'Το πρωΐ ανήκει σε κάποιον. Ο ήλιος δε μένει πίσω απ' τα σύννεφα πάντα. Πιο όμορφες μέρες στη ζωή μας σίγουρα θάρθουν....* Ναζίμ Χικμέτ Την εργασία αφιερώνω στην μνήμη του αγαπημένου μου πατέρα Στην οικογένεια μου ΚΕΦΑΛΑΙΟ 7

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The Carotenoids of the Avocado Pear

Cited by 24 publications

References 10 publications

Variation in the composition of Cretan avocado cultivars during ripening

Variation in the composition of Cretan avocado cultivars during ripening

Simultaneous LC/MS Analysis of Carotenoids and Fat-Soluble Vitamins in Costa Rican Avocados (Persea americana Mill.)

Αναζητηση Και Μελετη Φυτικης Προελευσεως Αντιοξειδωτικων Για Λιπαρα Σωματα

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