Comparative study on the phytochemical and nutrient composition of ripe fruit of Hass and Hass type avocado cultivars
2021
Ramos-Aguilar, Ana L. | Ornelas-Paz, Juan | Tapia-Vargas, Luis M. | Gardea-Béjar, Alfonso A. | Yahia, Elhadi M. | Ornelas Paz, José de Jesús | Ruiz-Cruz, Saúl | Rios-Velasco, Claudio | Ibarra Junquera, Vrani
The pulp of ripe fruit of Hass and fourteen Hass type (HT) avocado cultivars was evaluated for phytochemical and nutrient composition. All HT fruit had similar appearance to that of Hass, however, the ripening rate of most HT fruit was generally faster than that of Hass, with this being an important disadvantage for HT fruit. Six sugars, seven organic acids, nine fatty acids, eleven carotenoids, five chlorophylls and related compounds, three phytosterols, one phytostanol, two tocopherols and several phenolic compounds were identified and quantified in the tested pulps. The content of these compounds varied significantly between cultivars. Some HT pulps had up to 7.00 %, 53.2 %, 93.2 %, 85.7 %, 71.3 %, and 96.1 % more oil, oleic acid, β-sitosterol, lutein, chlorophyll b, and cycloartenol than Hass pulp. All fruit showed ratios of n-6 to n-3 and polyunsaturated to saturated fatty acids commonly associated with the prevention of cardiovascular diseases. Other HT pulps had higher content of phenolic compounds and 7-C sugars, especially mannoheptulose, than Hass pulp. Ascorbic acid content in the tested fruit was very low. Some HT fruit showed a good balance between polar and non-polar bioactive compounds. Overall, some HT fruit had better phytochemical and nutrient composition than Hass fruit.
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