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Neves BB, Pinto S, Pais R, Batista J, Domingues MR, Melo T. Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value-added compounds. Compr Rev Food Sci Food Saf 2024; 23:e13351. [PMID: 38682674 DOI: 10.1111/1541-4337.13351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/26/2024] [Accepted: 03/28/2024] [Indexed: 05/01/2024]
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 esterified in triacylglycerides, the major lipids in pulp, but also in minor components such as polar lipids (phospholipids and glycolipids). Polar lipids of avocado have been overlooked despite being recently highlighted with functional properties as well. The growth in the industry of avocado products is generating an increased amount of their byproducts, such as seed and peels (nonedible portions), still undervalued. The few studies on avocado byproducts pointed out that they also contain interesting lipids, with seeds particularly rich in polar lipids bearing PUFA, and thus can be reused as a source of add-value phytochemical. Mass spectrometry-based lipidomics approaches appear as an essential tool to unveil the complex lipid signature of avocado and its byproducts, contributing to the recognition of value-added lipids and opening new avenues for their use in novel biotechnological applications. The present review provides an up-to-date overview of the lipid signature from avocado pulp, peel, seed, and its oils.
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Affiliation(s)
- Bruna B Neves
- Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Sara Pinto
- Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Rita Pais
- Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Joana Batista
- Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
| | - Tânia Melo
- Mass Spectrometry Center, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
- CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro, Portugal
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023; 64:9132-9160. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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Belinska S, Nesterenko N, Moroz O, Bilokon T, Kepko V, Ivaniuta A, Shynkaruk O, Rudyk Y, Gruntovskyi M, Kharsika I. The effect of storage temperature on the quality of avocado fruits from different climatic zones. POTRAVINARSTVO 2023. [DOI: 10.5219/1850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Avocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indicators, the consumption properties of avocado fruits from different countries of origin, which are sold in Ukraine, have been investigated. Among the organoleptic indicators, the state of peel and pulp, taste, and smell has been determined according to the developed scoring scale. It has been established that the Haas type (Colombia) fruits have a light green pulp and a deep green peel that does not lag well behind the flesh, they are quite firm, the taste is watery, and there are no significant defects, the stem is not damaged. Haas (Israel) avocados had light green pulp and a brownish-black peel that separated from the flesh very well, with little evidence of pollination, a nice buttery flavour, and a nice texture. There is a slight peel defect (pollination mark) with an area of less than 4 cm2, which does not affect the fruit's flesh, and the stem is not damaged. The fruit of the Fuerte type (Israel) had a light green pulp and a deep-green peel that did not lag well behind the flesh, a somewhat grassy taste, and a loose flesh texture. The fruit had a defect in the peel (lens) with an area of less than 6 cm2, which does not affect the fruit's flesh, and the stem is not damaged. It has been found that the researched types of avocado fruits from different countries of origin differ in shape, size, and the ratio of peel, pulp, and stone. From the physicochemical parameters, the mass fraction of moisture, the content of dry soluble substances, active acidity, the content of ascorbic acid, and the fatty acid composition of lipids of avocado fruits have been determined.
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Hizni A, Samuel S, Sholichin S. Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content). Open Access Maced J Med Sci 2023. [DOI: 10.3889/oamjms.2023.11302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2023] Open
Abstract
BACKGROUND: Lack of drinking causes dehydration. Dehydration conditions affect the muscle performance, muscle endurance, and muscle strength of athletes.
AIM: The aim of the study was to study the organoleptic assessment of rehydration milk drink for athletes after exercise.
METHODS: This was an experimental research design using completely randomized design. The beverage formulation consists of an avocado rehydration milk drink (ARMD), a guava rehydration milk drink (GRMD), and a guava and ARMD (GARMD). The organoleptic evaluation was carried out by athletes with a preference scale (hedonic) from 1 (very dislike) to 10 (very like) for color, odor, taste, texture, and overall.
RESULTS: The organoleptic assessment of all parameters showed no differences between the variants of each treatment (p > 0.05). The highest mean values for all organoleptic parameters for each treatment were ARMD1 (mean value 7.16), GRMD1 (mean value 8.03), and GARMD1 (mean value 6.86). The overall mean value is determined to be the best product of each treatment. Of the three treatments, GRMD1 had a better overall organoleptic mean score compared to ARMD1 and GARMD1. The nutritional content of GRMD1/100 g contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg of omega-3 fatty acids, 7.99 mg Vitamin C, and 13.85% sugar.
CONCLUSION: The overall organoleptic assessment of parameters showed no differences between the variants of each treatment. GRMD1 with the highest overall organoleptic score (8.03) contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg omega-3 fatty acids, 7.99 mg of Vitamin C, and 13.85% sugar per 100 g.
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Coutinho IB, Quezadas MB, de Souza LFG, Nitz M, Andreola K. Spray drying of avocado pulp using the seed as an adjuvant. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Coyotl-Pérez WA, Morales-Rabanales QN, Lozoya-Gloria E, Becerra-Martínez E, Ramírez-García SA, Mosso-González C, Villa-Ruano N. Fungistatic Films Containing Cinnamon Essential Oil: New Coatings to Preserve the Nutraceutical Content of Avocado Fruit against Fusariosis. Chem Biodivers 2022; 19:e202200441. [PMID: 35820029 DOI: 10.1002/cbdv.202200441] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 07/12/2022] [Indexed: 11/07/2022]
Abstract
Avocadoes are a rich source of nutrients and nutraceuticals that preserve human health. Nevertheless, this fruit is susceptible to phytopathogen infection during the postharvest period causing severe economic losses. Herein, we report on the in situ antifungal assessment of biodegradable films impregnated with the essential oil of Cinnamomum verum (CvEO) as natural fungistatic coatings to extend postharvest quality of Hass avocadoes ( Persea americana cv. Hass). These coatings were evaluated on fruits previously infected with a native strain of Fusarium verticillioides . The cytotoxic assessment of CvEO on F. verticillioides revealed a minimum inhibitory concentration of 0.3 ± 0.0 g L -1 whereas its chemical profiling showed ( E )-cinnamaldehyde (45.9 %) 1,3,8- p -menthatriene (7.9 %) and linalool (6.8 %) as the major bioactive compounds. Four coatings (FC1-FC4) were made using chitosan (1 %) and a diverse quantity of CvEO (0.4-1.3 % w/v). The physicochemical properties demonstrated that the films FC3 and FC4 have the optimal characteristics of a food coating. Avocadoes preserved with the films FC3 and FC4 substantially kept (p < 0.01) fruit firmness and the nutraceutical content of infected avocados at least for 21 d. The results of the present investigation suggest that our hybrid materials are able to conserve basic nutritional parameters such as fiber, protein, reducing sugars, as well as the content of unsaturated fatty acids which are the main nutraceuticals of this fruit.
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Affiliation(s)
- Wendy Abril Coyotl-Pérez
- Benemérita Universidad Autónoma de Puebla: Benemerita Universidad Autonoma de Puebla, CENAGRO, Independencia O 2 Sur 50, San Pedro Zacachimalpa, Pue., 72960, Puebla, MEXICO
| | - Quetzali Nicte Morales-Rabanales
- Instituto Politécnico Nacional: Instituto Politecnico Nacional, Unidad Profesional Interdisciplinaria Ingeniería Tecnología Avanzada, Av. Instituto Politécnico Nacional 2580, La Laguna Ticoman, Gustavo A. Madero, C, 07340, Mexico, MEXICO
| | - Edmundo Lozoya-Gloria
- Centro de Investigacion y de Estudios Avanzados del IPN: Centro de Investigacion y de Estudios Avanzados del Instituto Politecnico Nacional, Ingeniería Genética, Km 9.6 Carretera Irapuato-León, CP 36824, Irapuato, Guanajuato, México, 36824, Irapuato, MEXICO
| | - Elvia Becerra-Martínez
- Instituto Politécnico Nacional: Instituto Politecnico Nacional, Centro de Nanociencias y Micro y Nanotecnologías, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacateco, Del, 07738, Mexico, MEXICO
| | - Sergio A Ramírez-García
- Universidad de la Sierra Sur, Instituto de Nutrición, Guillermo Rojas Mijangos, Col. Ciudad Universitaria, CP 70800, Miahuatlán de Por, 70800, Miahuatlán de Porfirio Díaz, MEXICO
| | - Clemente Mosso-González
- Instituto Nacional de Salud Pública: Instituto Nacional de Salud Publica, entro Regional de Investigación en Salud Pública (CRISP), 4a. Av. Nte. esquina 19, Norte, Centro, C.P. 30700 Tapachula, Chiapas, México, 30700, Tapachula, MEXICO
| | - Nemesio Villa-Ruano
- CONACyT-Benemérita Universidad Autónoma de Puebla, Centro Universitario de Vinculación y Transferencia de Tecnología, Prolongación de la 24 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manu, México, 73910, Puebla, MEXICO
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Coyotl-Pérez WA, Rubio-Rosas E, Morales-Rabanales QN, Ramírez-García SA, Pacheco-Hernández Y, Pérez-España VH, Romero-Arenas O, Villa-Ruano N. Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil. Polymers (Basel) 2022; 14:polym14102050. [PMID: 35631932 PMCID: PMC9147513 DOI: 10.3390/polym14102050] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/30/2022] [Accepted: 05/01/2022] [Indexed: 12/10/2022] Open
Abstract
Hass avocadoes are one of the most popular fruits consumed worldwide because of their nutritional and nutraceutical content. Nevertheless, these fruits are susceptible to phytopathogen attacks that decrease fruit quality during the postharvest period. Herein we present the results of the in situ fungistatic activity of four hybrid films (FT1−FT4) manufactured with chitosan and different concentrations of the essential oil of thyme (TvEO). The films were evaluated as biodegradable materials to prevent fruit decay triggered by Clonostachys rosea which is considered an emergent phytopathogen of this crop. The in situ fungistatic strength, spectroscopic properties (FT-IR), optical features (transmittance/opacity), and consistency obtained by microscopic analysis (SEM), indicated that the films FT3 and FT4 possessed the best physicochemical properties to protect Hass avocadoes against the soft rot produced by C. rosea. Avocadoes treated with the films FT3 and FT4 significantly (p < 0.01) conserved fruit firmness and nutritional composition (protein, fat, fiber, and reducing sugars) as well as the nutraceutical content (oleic, palmitoleic, linoleic, and palmitic acids) of infected avocados for 21 days. Our results validate the potential use of the films FT3 and FT4 to prevent the soft rot caused by C. rosea and to improve the shelf life of Hass avocadoes.
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Affiliation(s)
- Wendy Abril Coyotl-Pérez
- Centro de Agroecología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, San Pedro Zacachimalpa, Puebla 72960, Mexico;
| | - Efraín Rubio-Rosas
- Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, Puebla 72570, Mexico;
| | - Quetzali Nicte Morales-Rabanales
- Unidad Profesional Interdisciplinaria Ingeniería Tecnología Avanzada, Instituto Politécnico Nacional, Av. Instituto Politécnico Nacional 2580, La Laguna Ticoman, Gustavo A. Madero, Ciudad de México 07340, Mexico;
| | - Sergio Alberto Ramírez-García
- Instituto de Nutrición, Universidad de la Sierra Sur, Guillermo Rojas Mijangos, Col. Ciudad Universitaria, Miahuatlán de Porfirio Díaz, Oaxaca 70800, Mexico;
| | - Yesenia Pacheco-Hernández
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, Km 9.6 Carretera Irapuato-León, Irapuato 36824, Mexico;
| | - Victor Hugo Pérez-España
- Escuela Superior de Apan, Universidad Autónoma del Estado de Hidalgo, Carretera Apan-Calpulalpan Km 8, Chimalpa 43920, Mexico;
| | - Omar Romero-Arenas
- Centro de Agroecología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, San Pedro Zacachimalpa, Puebla 72960, Mexico;
- Correspondence: or (O.R.-A.); or (N.V.-R.)
| | - Nemesio Villa-Ruano
- CONACyT-Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, Puebla 72570, Mexico
- Correspondence: or (O.R.-A.); or (N.V.-R.)
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8
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Zuñiga-Martínez BS, Domínguez-Avila JA, Wall-Medrano A, Ayala-Zavala JF, Hernández-Paredes J, Salazar-López NJ, Villegas-Ochoa MA, González-Aguilar GA. Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01117-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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9
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Giuggioli NR, Chiaberto G, da Silva TM. Quality Evaluation of the Ready-to-Eat Avocado cv. Hass. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6621449. [PMID: 34580636 PMCID: PMC8464437 DOI: 10.1155/2021/6621449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 07/13/2021] [Accepted: 08/14/2021] [Indexed: 11/23/2022]
Abstract
Consumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. The preference regarding the feasibility of eating ripe fruits can assure and improve the success of the emerging marketing of avocados. The exposure of fruits to exogenous ethylene (C2H4) treatment can accelerate the process of fruit ripening. The aim of this work was at improving the existing knowledge about the quality traits of avocado cv. Hass fruits at the ready-to-eat stage. The most important qualitative traits (weight loss, dry matter content, hardness pulp, and external and internal fruit colour) were evaluated up to 96 hours, maintaining the fruit at two different temperatures, T1 (+8°C) and T2 (+17°C). A trained sensory panel was conducted at 96 hours to confirm the quality of avocado cv. Hass ripened with exogenous C2H4.
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Affiliation(s)
| | - Gabriele Chiaberto
- DISAFA, Università Degli Studi di Torino, Largo Braccini 2, Grugliasco 10095, Italy
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10
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Gardea-Béjar AA, Yahia EM, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V. Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103796] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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11
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Gardea-Bejar AA, Yahia EM, Ornelas-Paz JDJ, Perez-Martinez JD, Rios-Velasco C, Escalante-Minakata P. Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados. Food Chem 2021; 354:129571. [PMID: 33761337 DOI: 10.1016/j.foodchem.2021.129571] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 03/01/2021] [Accepted: 03/06/2021] [Indexed: 12/31/2022]
Abstract
The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of 'Hass' fruit. 'Hass' pulp and some CA pulps contained similar concentrations of lutein, chlorophyll a, β-sitosterol and α-tocopherol. CA pulp contained 3.91-9.55% more oil than 'Hass'. Oil from CA pulp contained 10.10-26.79% more oleic acid than 'Hass' pulp. However, CA were small (CA = 81.40-137.15 g, 'Hass' = 188.59 g) and their pulp contents were low (CA = 39.83-84.82 g, 'Hass' = 144.14 g). CA peels were very thin, making these avocado peels edible but prone to mechanical damage. CA peels also contained higher concentrations and greater diversity of anthocyanins and glycosylated quercetin compounds than 'Hass' peels. Some CA were particularly rich in mannoheptulose and perseitol. Consumption of CA, including their peel, might result in higher intakes of some nutrients and bioactive compounds compared with 'Hass' avocados.
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Affiliation(s)
- Ana L Ramos-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Juan Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Luis M Tapia-Vargas
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias., Av. Latinoamericana No. 1101, Col. Revolución, CP. 60500, Uruapan, Michoacán, Mexico.
| | - Alfonso A Gardea-Bejar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Guaymas, Carretera al Varadero Nacional Km. 6.6, Col. Las Playitas, C.P. 85480, Guaymas, Sonora, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales., Avenida de las Ciencias S/N, C.P. 76230, Juriquilla, Querétaro, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Jaime D Perez-Martinez
- Universidad Autónoma de San Luis Potosí, Facultad de Enfermería, Av. Niño Artillero No. 130, Zona Universitaria, C.P. 78210, San Luis Potosí, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc., Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Pilar Escalante-Minakata
- Universidad de Colima, Laboratorio de Bioingeniería, Km. 9 carretera Coquimatlán-Colima, C.P. 28400, Coquimatlán, Colima, Mexico.
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Ramos-Aguilar AL, Ornelas-Paz J, Tapia-Vargas LM, Gardea-Béjar AA, Yahia EM, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Escalante-Minakata P. Effect of cultivar on the content of selected phytochemicals in avocado peels. Food Res Int 2021; 140:110024. [PMID: 33648254 DOI: 10.1016/j.foodres.2020.110024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/05/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
The peels of ripe fruit of 'Hass' and 'Hass' type (HT) avocado cultivars were evaluated for phytochemical composition and other attributes. Peels represented from 8.78 to 14.11% of fruit weight. Their color ranged from homogeneous black to black with very small greenish spots. The oil content in the peels was low. Twelve fatty acids were identified in peel oil and the ratio of unsaturated to saturated fatty acids suggested that peel oil might contribute to human health. The phytochemical composition varied significantly with cultivar. However, many HT peels were superior than 'Hass' peel in their content of α-tocopherol, β-sitosterol, perseitol, and cyanidin-3-glucoside, which was up to 211.67, 45.92, 337.17, and 519.27% higher in HT peels, respectively. The content of some phenolic compounds, especially procyanidin B2 and epicatechin, was significantly lower in 'Hass' than in many HT peels. Few HT peels showed a higher content of carotenoids and chlorophyll than 'Hass' peels. Lutein was the most abundant carotenoid. Chlorophyll a and b were also abundant in peels and low concentrations of chlorophyll derivatives were observed. Avocado peels are an important source of bioactive compounds, including some carotenoids, acids, sterols, and volemitol, which were observed for the first time.
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Affiliation(s)
- Ana L Ramos-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Juan Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Luis M Tapia-Vargas
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Av. Latinoamericana No. 1101, Col. Revolución, CP. 60500 Uruapan, Michoacán, Mexico
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Guaymas, Carretera al Varadero Nacional Km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saúl Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de febrero 818 sur, Colonia Centro, C.P. 85000 Ciudad Obregón, Sonora, Mexico
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Pilar Escalante-Minakata
- Universidad de Colima, Laboratorio de Bioingeniería, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico
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