The Quality Evaluation of Avocado Fruits ( Persea americana Mill.) of Hass Produced in Different Localities on the Island of Tenerife, Spain

The effect of the production area on the quality of Hass avocados grown on the island of Tenerife was studied. For this purpose, several physicochemical parameters, such as fruit weight, percentage of pulp, seed and skin, proximate composition, minerals, total phenolic compounds (TP), total flavonoi...

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Bibliographic Details
Published in:Foods 2024-04, Vol.13 (7), p.1058
Main Authors: Méndez Hernández, Clemente, Grycz, Alicja, Rios Mesa, Domingo, Rodríguez Galdón, Beatriz, Rodríguez-Rodríguez, Elena M
Format: Article
Language:English
Subjects:
Analysis
antioxidant
Antioxidants
Avocados
Dietary fiber
Dietary minerals
Dry matter
fatty acid
Flavonoids
Fruit
Fruits
Hass avocado
Humidity
International economic relations
Islands
Microwaves
mineral
Monounsaturated fatty acids
Oleic acid
Palmitoleic acid
Phenolic compounds
Phenols
Physicochemical properties
production area
Pulp
Quality assessment
Skin
Tocopherol
Toiletries industry
Trace elements
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Summary:The effect of the production area on the quality of Hass avocados grown on the island of Tenerife was studied. For this purpose, several physicochemical parameters, such as fruit weight, percentage of pulp, seed and skin, proximate composition, minerals, total phenolic compounds (TP), total flavonoid compounds (TF), α-tocopherol, antioxidant capacity, and fatty acid profile were analyzed. The location of the orchards significantly influenced avocado weight; pulp and seed percentage; and fat, fiber, ash, α-tocopherol, TP, phosphorus, potassium, calcium, iron, zinc, and oleic and palmitoleic acid contents. Buenavista (BU) avocados were the smallest (185 g) and presented the highest percentage of pulp (77.1%) and lowest percentage of fiber (5.43%). The highest levels of dry matter (33.8%) and fat (20.4%) were found in avocados harvested in Los Silos (SI) and Santiago del Teide (SA), respectively. Compared with those at the other locations, the avocados harvested in Güímar (GU) had high levels of α-tocopherol (52.2 µg g ) and phenolic compounds (56.0 mg GAE 100 g ). Avocados from Los Realejos (RE) had the highest percentage of oleic acid and the lowest percentage of palmitoleic acid. Numerous significant correlations were found between the variables studied, especially those between TP, TF, and antioxidant capacity (DPPH) and between fat percentage and dry matter.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13071058