Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties

L. Martínez Nieto; M. V. Moreno Romero

doi:10.3989/gya.1994.v45.i6.1039

Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties

Authors

L. Martínez Nieto Departamento de Ingeniería Química. Facultad de Ciencias. Universidad de Granada
M. V. Moreno Romero Departamento de Ingeniería Química. Facultad de Ciencias. Universidad de Granada

DOI:

https://doi.org/10.3989/gya.1994.v45.i6.1039

Keywords:

Avocado oil, Avocado (variety), Sterol (composition)

Abstract

The study of the sterolic composition of the unsaponifiable fraction of oil obtained from several varieties of avocados (Bacon, Fuerte, Hass, and Reed) there is not any difference among several areas, sizes and pick up dates for the same variety, but there are differences that depend on the analysed variety, therefore it is possible to concluir that an itemized analysis of the sterolic composition of the oil may be an avocado variety indicator.

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Published

1994-12-30

How to Cite

Martínez Nieto L, Moreno Romero MV. Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties. Grasas aceites [Internet]. 1994Dec.30 [cited 2025May1];45(6):402-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1039

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Issue

Vol. 45 No. 6 (1994)

Section

Research

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