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

被引：21

作者：

Galvao, Mercia de Sousa ^{[1
]}

Narain, Narendra ^{[1
]}

Nigam, Nisha ^{[2
]}

机构：

[1] Univ Fed Sergipe, PROCTA, Lab Flavor & Chromatog Anal, Sao Cristovao, SE, Brazil

[2] RD Natl Coll, Dept Chem, Mumbai, Maharashtra, India

来源：

FOOD SCIENCE AND TECHNOLOGY | 2014年 / 34卷 / 03期

关键词：

fatty acids; peel; avocado oil; pulp; seed; ESSENTIAL FATTY-ACIDS; EXTRACTION; VARIETIES; VOLATILES; MATTER; PULP;

D O I：

10.1590/1678-457X.6388

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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.

引用

页码：539 / 546

页数：8

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