abstract

• Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols. The viscosity of gastrointestinal medium was related to the initial fruit firmness and modulated the bioaccessibility of neoxanthin, violaxanthin, lutein and luteoxanthin, while particle size and ζ-potential influenced the bioaccessibility of fatty acids. Lipolysis degree highly altered the bioaccessibility of luteoxanthin, pheophytin b, and α-tocopherol indicating that these digestive events are highly involved in the bioaccessibility of FSBC. In summary, FSBC from avocado fruit are highly bioaccessible, but their bioaccessibility depends on fruit ripening stage and FSBC type and concentration. © 2020

authors

• Cervantes Paz Braulio
• Ornelas-Paz J.D.J.
• Pérez Martínez Jaime David
• Reyes Hernández Jaime
• Victoria Campos Claudia Inés
• Yahia E.M.

publication date

• 2021-01-01

funding provided via

• Consejo Nacional de Ciencia y Tecnología, CONACYT: /38/2019, A1-S-28359, CB2017-2018, I1200/169/2019  Grant

published in

• Food Research International  Journal

keywords

• Bioavailability; Carotenoids; Lipids; Persea americana; Phytochemicals; Tocopherols Enzymes; Fatty acids; Oils and fats; Particle size; Viscosity; Zeta potential; Bioaccessibility; Bioactive compounds; Dried fruits; Food matrixes; Fruit firmness; Fruit ripening; Persea americana; Ripening stages; Fruits

Digital Object Identifier (DOI)

• 10.1016/j.foodres.2020.109960

PubMed ID

• 33509510

start page

end page

volume

• 139