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

Food Science and Technology (Campinas)

Mercia De Sousa Galvão²  Narendra Narain²  Nisha Nigam¹ 

[1] ,Federal University of Sergipe Laboratory of Flavor and Chromatography Analysis São Cristóvão SE ,Brasil

关键词: fatty acids;    peel;    avocado oil;    pulp;    seed;   

DOI  :  10.1590/1678-457x.6388

来源: SciELO

【 摘 要 】

The objective of this paper was to determine the chemical composition of the avocado fruit of cultivars Fortuna, Collinson, and Barker and to carry out a detailed analysis of the fatty acid composition of the pulp, seed, and peel oils. The saturated fatty acid (SFA) of the pulp oils accounted for around 22.3, 29.4, and 41.3% of the total fatty acids in the Fortuna, Collinson and Barker cultivars, respectively, and these values indicate better quality of pulp oil of Fortuna and Collinson cultivars than that of the Barker cultivar. There was very little variation in the content monounsaturated fatty acids of the peel oils between the cultivars. However, the seed oil of the Collinson cultivar was the best since it contained the lowest (30.8% of total fatty acids) content of SFA, but it had very high concentrations of 9,12-octadecadienoic (23.9 to 29.4% of total fatty acids) and 9,12,15-octadecatrienoic (9.9 to 18.3% of total fatty acids) acids.

【 授权许可】

CC BY   
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