Study on Some Avocado Fruits Varieties and Its Extracted Oil | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 11, Volume 59, Issue 3, September 2021, Page 773-784 PDF (750.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.207313 | ||||
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| Abstract | ||||
| This study aimed to evaluate the chemical composition and minerals content in defatted meal of different avocado fruits of Fuerte, Ettinger, Bacon, Hass and pinkerton vars.Also to determined their physical and chemical properties (Color , RI , Acidity , PV, K230 , and 270 nm, UNS , IV, and SV) , fatty acids and some natural antioxidant (total polyphenols , α-tocopherol and pigment contents (carotenoid and chlorophyll) of extracted oils from avocado fruits varieties . Sensory evaluation for external and internal fruit attributes in previous variety, was done obtained data observed that:- All avocado fruits varieties rich in healthy and edible oil, especially Ettinger, Fuerte and Bacon vars. contained a high percentage of oil 13.67, 11.68 and 10.14 %, respectively. Defatted meals of all avocado fruit varieties contained a higher amount of K and Mg elements, which ranged from 3179.60 to 8857.85 ppm and 151.13 to 428.40ppm respectively.and they contained considerable amounts from other macro elements. but they contained a lower amount from micro elements (Zn , Mn , Fe and Se ). Produced oil from Fuerte var. had lowest values from acidity, PV, K230 and 270 nm. (0.63 %, 3.10 meqo2∕kg oil, 1.80 nm, 0.95 nm, respectively.) And it has a highest amount from UNS (5.60%) compared with other varieties .Total polyphenol of extracted oils from all avocado varieties recorded a higher values, which ranged from (1217.95 to 4280.05ppm). Bacon var. had a highest amounts from carotenoids and chlorophyll contents in extracted fruits oil 6.70 and 34.41 ppm, respectively, and vice versa in oil from Ettinger var. (1.56 and 2.64 ppm , respectively) . Extracted oil from Pinkerton, Hass and Ettinger vars. recorded a higher content of α-tocopherol compared with other varieties. Oleic acid (omega -9) recorded a higher percentage of oil from Ettinger and Fuerte fruits vars. (54.60 and 51.36%, respectively) compared with other varieties. Obtained oils from all these varieties rich in omega 6 (linoleic acid) and also contained a considerable percentage from palmitoleic acid (C16:1).There was not any significant deference between varieties in all attribute parameters except for fruit size and flesh defect. | ||||
| Keywords | ||||
| Avocado fruit; sensory attributes; chemical composition; macro and micro minerals; physicochemical characteristics of oil fatty acid composition and natural antioxidant | ||||
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