Changes in the fatty acids of avocado oil during maturation

Authors

  • 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
  • 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

DOI:

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

Keywords:

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

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.

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Published

1995-04-30

How to Cite

1.
Martín Nieto L, Moren Romero MV. Changes in the fatty acids of avocado oil during maturation. grasasaceites [Internet]. 1995Apr.30 [cited 2021Jul.28];46(2):92-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/908

Issue

Section

Research