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

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.

Keywords

• Avocado
• fatty acids
• storage
• oil quality

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