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

2024-06Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
dc.contributor.authorGonçalves, David
dc.contributor.authorGouveia, Carla S. S.
dc.contributor.authorFerreira, Maria J.
dc.contributor.authorGanança, José F. T.
dc.contributor.authorPinto, Diana C. G.
dc.contributor.authorCarvalho, Miguel A. A. Pinheiro de
dc.contributor.authorGanança, José Filipe
dc.date.accessioned2025-05-06T13:22:14Z
dc.date.available2025-05-06T13:22:14Z
dc.date.issued2024-06
dc.description.abstracthytochemical 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.eng
dc.identifier.citationGonçalves, 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.
dc.identifier.doi10.1016/j.foodchem.2024.138403
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.13/7258
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationCentre for the Research and Technology of Agro-Environmental and Biological Sciences
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAvocado
dc.subjectPhytochemical
dc.subjectTropical Fruits
dc.subjectOleic acid
dc.subjectGC–MS
dc.subject.
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.subjectFaculdade de Ciências da Vida
dc.titleComparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: exploring regional and commercial varietieseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for the Research and Technology of Agro-Environmental and Biological Sciences
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04033%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.titleFood Chemistry
oaire.citation.volume442
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameGanança
person.givenNameJosé Filipe
person.identifier.orcid0000-0002-8384-6188
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublication.latestForDiscoveryd5a8bb82-d9e9-4b7d-8852-e65a5931b17d
relation.isProjectOfPublication53f600b8-a43f-4466-bfd6-d6565b137631
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