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

1.
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 2024Feb.24];45(6):402-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1039

Issue

Section

Research

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