Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: exploring regional and commercial varieties

Gonçalves, David; Gouveia, Carla S. S.; Ferreira, Maria J.; Ganança, José F. T.; Pinto, Diana C. G.; Carvalho, Miguel A. A. Pinheiro de; Ganança, José Filipe

http://hdl.handle.net/10400.13/7258

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Autores

Carvalho, Miguel A. A. Pinheiro de

Ganança, José Filipe

Resumo(s)

hytochemical and biochemical properties. Aiming to evaluate the antioxidant quality and fatty acid composi tion with a commercial avocado, flours were obtained from five varieties (four regional and one commercial Hass) across different tissues (pulp and by-products) and cycles (years and on-tree maturation stages). Results showed that a regional variety with thin purple skin had the highest antioxidant qualities and lipid content, surpassing the other regional and commercial Hass varieties. Oleic acid prevailed in all samples, with regional avocados containing arachidonic acid which is an uncommon occurrence among higher plants. Variations in fatty acid content were influenced by the timing of harvest. These outcomes highlight the promising potential of avocados from Madeira Island.

Palavras-chave

Avocado Phytochemical Tropical Fruits Oleic acid GC–MS . Faculdade de Ciências Exatas e da Engenharia Faculdade de Ciências da Vida

URI

http://hdl.handle.net/10400.13/7258

Citação

Gonçalves, D., Gouveia, C. S., Ferreira, M. J., Ganança, J. F., Pinto, D. C., & Carvalho, M. A. P. (2024). Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: exploring regional and commercial varieties. Food Chemistry, 442, 138403.