Grasas y Aceites, Vol 46, No 2 (1995)

Changes in the fatty acids of avocado oil during maturation


https://doi.org/10.3989/gya.1995.v46.i2.908

L. Martín Nieto
Dpto. Ingeniería Química. Facultad de Ciencias. Universidad de Jaén. Grupo de Investigación de Biorreactores. Dpto. Ingeniería Química. Facultad de Ciencias. Universidad de Granada, Spain

M. V. Moren Romero
Dpto. Ingeniería Química. Facultad de Ciencias. Universidad de Jaén. Grupo de Investigación de Biorreactores. Dpto. Ingeniería Química. Facultad de Ciencias. Universidad de Granada, Spain

Abstract


The minimum fat richness of avocados necessary for marketing of the fruit is 8%, although after vegetative maturation values of about 20% or more are reached, the values depending on the variety. In the period between harvesting, when commercial maturity is reached, and full maturation, not only is the fat content increased but changes also occur in the fat composition, the unsaturated fatty acids increasing while the amount of saturated fatty acids decreases.

Keywords


Avocado; Avocado oil; Fatty acid (content in); Ripening (influence of)

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