Avocado, fatty acid composition

Sciancalepore, V. and Dorbessan, W. (1981) Effect of variety on fatty acid composition and glyceride structure of avocado oil. Riv. Agri. Subtrop. Trop., 75, 109-115. 

Ozdemir, F Topuz, A. Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period. Food Chem, 2004 86 79-83. 

Takenaga, R, Matsuyama, K., Abe, S., Torii, Y., and Itoh, S. 2008. Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at Northern Range in Japan. J. Oleo Sci. 57 591-597. 

Table 5.7 Fatty acid composition of avocado oils during maturation (weeks after flowering)...

The phytochemical composition of avocado (Table 4), combined with its main fatty acid, oleic acid (18 1), represents a potential for lowering plasma cholesterol [34] and increasing antioxidant status. An added benefit may result from its content of phytosterols. Moreover, the presence of chlorogenic and caffeic acids in avocado increases the antioxidant capacity of plasma. In the same way, jackfruit (Artocarpus heterophyllus) contains antioxidants and phytosterols (Table 4) and its flavonoids, particularly the flavonones, have antioxidant activity [4],... 

The composition of avocado, in tenns of macronutrients, has been widely studied and is compiled in different tables of food composition. According to the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference [83], 100 g of avocado are an important source of energy (160 kcal) and contain 73.23 g of water, 2 g of proteins, 14.66 g of total fat (67% monounsaturated, 12% polyunsaturated, and 14% saturated fatty acids), and 8.53 g of carbohydrates, of which 6.70 g are total dietary fiber and 0.66 g are sugars. As it can be seen, one of the main components of avocado is the fat, and thus it is not surprising that it is also known as butter fruit. Besides, some of the principal health benefits of avocado have been attributed to its high monounsaturated fatty acid content. These facts make lipids one of the most studied families of compounds in avocado. 

Meyer, M. D. and Terry, L. A. 2010. Fatty acid and sugar composition of avocado, cv. Hass, in response to treatment with an ethylene scavenger or 1-methylcyclopropene to extend storage life. Food Chem. 121 1203-1210. 

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