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Journals / International Journal of Agriculture Forestry and Life Sciences / 2022 / Cilt: 6 - Sayı: 2

The variation of fatty acid composition between fresh and stored avocado (Persea americana)

Murat GÜNEY
Zeynep ERGUN
Muhammet Ali GÜNDEŞLİ
Pages
51–54
Publication Date
2022-12-31
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicated that total fat (2.88% fresh and 0.86 % stored) decreased dramatically during storage and the composition of fatty acids was significantly changed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Avocado is one of the most popular subtropical/tropical fruits and its consumption has increased noticeably during the last century.
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Key Findings & Data:Therefore, this study aimed to determine the fatty acid profile of fresh avocado seeds along with the seeds which have been stored at -20 C for two years.
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Conclusion & Impact:The results indicated that total fat (2.88% fresh and 0.86 % stored) decreased dramatically during storage and the composition of fatty acids was significantly changed.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Avocado · fatty acids · storage

Abstract

Avocado is one of the most popular subtropical/tropical fruits and its consumption has increased noticeably during the last century. However, the seeds of avocado are usually discarded after consumption. In order to evaluate new sources of oil for the growing population, avocado agricultural waste including seeds can be considered. Therefore, this study aimed to determine the fatty acid profile of fresh avocado seeds along with the seeds which have been stored at -20 C for two years. The results indicated that total fat (2.88% fresh and 0.86 % stored) decreased dramatically during storage and the composition of fatty acids was significantly changed. The major fatty acids in fresh seeds were monounsaturated, while saturated fatty acids were dominant in stored avocado seeds. The results demonstrated fresh seeds of avocado should be evaluated for their application in the energy, cosmetics, and pharmaceutical industry.

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Cite This Article

GÜNEY, M., ERGUN, Z., GÜNDEŞLİ, M. A. (2022). The variation of fatty acid composition between fresh and stored avocado (Persea americana). International Journal of Agriculture Forestry and Life Sciences, Cilt: 6 - Sayı: 2, 51–54. https://ajindex.com/articles/868594

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