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Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado (Persea americana) cultivated in the Andean Region of Peru |
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| Authors: | Cinthya Huaman-Alvino Rosana Chirinos Fernando Gonzales-Pariona Romina Pedreschi David Campos |
| Affiliation: | 1. Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima, Peru Contribution: Formal analysis (equal), Investigation (equal), Writing - original draft (equal);2. Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima, Peru;3. Facultad de Ciencias Agrarias, Universidad Nacional Hermilio Valdizan, Av. Universitaria N° 601-607, Pillco Marca, Huánuco, Peru Contribution: Conceptualization (equal), Resources (equal);4. Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Chile |
| Abstract: | This work aimed evaluating some physicochemical compounds, hydrophilic (H-AC) and lipophilic (L-AC) antioxidant capacity of eleven avocado genotypes grown in the Andes. The results show great variability in physical and chemical properties, dry matter (DM) and lipid contents with ranges of 18.4–39.3% and 10.1–23.2%, respectively. All genotypes had high oleic acid content (50.4–69.9%) and a high unsaturated fatty acid/saturated fatty acid ratio (UFA/SFA, from 3.05 to 6.05), while the unsaponifiable fraction contained mainly β-sitosterol (140.83–235.51 mg/100 g DM) and α-tocopherol (17.44–71.29 µg/g DM). Total phenolic compounds (TPC), H-AC and L-AC ranged from 0.48 to 0.88 mg EAG/g DM, 5.37 to 14.00 and 1.87 to 6.71 μmol ET/g DM, respectively. Although the genotype influences avocado characteristics, climatic conditions in the Andean region seem to be important for the biosynthesis of metabolites of interest and should be considered in future studies. |
| Keywords: | Antioxidant capacity Avocado fatty acids phenolic compounds phytosterols tocopherols |