abstract
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The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of %27Hass%27 fruit. %27Hass%27 pulp and some CA pulps contained similar concentrations of lutein, chlorophyll a, β-sitosterol and α-tocopherol. CA pulp contained 3.91–9.55%25 more oil than %27Hass%27. Oil from CA pulp contained 10.10–26.79%25 more oleic acid than %27Hass%27 pulp. However, CA were small (CA = 81.40–137.15 g, ‘Hass’ = 188.59 g) and their pulp contents were low (CA = 39.83–84.82 g, ‘Hass’ = 144.14 g). CA peels were very thin, making these avocado peels edible but prone to mechanical damage. CA peels also contained higher concentrations and greater diversity of anthocyanins and glycosylated quercetin compounds than %27Hass%27 peels. Some CA were particularly rich in mannoheptulose and perseitol. Consumption of CA, including their peel, might result in higher intakes of some nutrients and bioactive compounds compared with %27Hass%27 avocados. © 2021 Elsevier Ltd
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The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of 'Hass' fruit. 'Hass' pulp and some CA pulps contained similar concentrations of lutein, chlorophyll a, β-sitosterol and α-tocopherol. CA pulp contained 3.91–9.55%25 more oil than 'Hass'. Oil from CA pulp contained 10.10–26.79%25 more oleic acid than 'Hass' pulp. However, CA were small (CA = 81.40–137.15 g, ‘Hass’ = 188.59 g) and their pulp contents were low (CA = 39.83–84.82 g, ‘Hass’ = 144.14 g). CA peels were very thin, making these avocado peels edible but prone to mechanical damage. CA peels also contained higher concentrations and greater diversity of anthocyanins and glycosylated quercetin compounds than 'Hass' peels. Some CA were particularly rich in mannoheptulose and perseitol. Consumption of CA, including their peel, might result in higher intakes of some nutrients and bioactive compounds compared with 'Hass' avocados. © 2021 Elsevier Ltd
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