Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: Exploring regional and commercial varieties.
Food Chem
; 442: 138403, 2024 Jun 01.
Article
em En
| MEDLINE
| ID: mdl-38224668
ABSTRACT
On Madeira Island, Portugal, the avocado crop benefits from a Mediterranean climate, exhibiting exceptional phytochemical and biochemical properties. Aiming to evaluate the antioxidant quality and fatty acid composition 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
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Persea
/
Antioxidantes
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article