Mineral Content and Phytochemical Composition of Avocado var. Hass Grown Using Sustainable Agriculture Practices in Ecuador

Avocado demand has increased in recent years due to the nutraceutical properties that this fruit has and its positive impacts on human health; however, avocado production also requires sustainable alternatives to improve its cultivation. The objective of this study was to carry out characterization...

Full description

Saved in:
Bibliographic Details
Published in:Plants (Basel) 2023-04, Vol.12 (9), p.1791
Main Authors: Viera, William, Gaona, Pablo, Samaniego, Iván, Sotomayor, Andrea, Viteri, Pablo, Noboa, Michelle, Merino, Jorge, Mejía, Paúl, Park, Chang Hwan
Format: Article
Language:English
Subjects:
Agricultural practices
Agricultural production
Alzheimer's disease
antioxidant activity
Antioxidants
Avocado
Blood pressure
Calcium
Carbohydrates
Carotenoids
Chemical composition
Chemical properties
Composition
Crop diseases
Crops
Eating behavior
Fatty acids
Flavonoids
Food quality
Fruits
Functional foods & nutraceuticals
Magnesium
Microorganisms
Nutritional aspects
Phenols
Phytochemicals
polyphenols
Principal components analysis
Proteins
proximal analysis
Pulp
Stearic acid
Sustainability
Sustainable agriculture
Sustainable practices
Sustainable use
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Avocado demand has increased in recent years due to the nutraceutical properties that this fruit has and its positive impacts on human health; however, avocado production also requires sustainable alternatives to improve its cultivation. The objective of this study was to carry out characterization of the mineral content and phytochemical compounds in avocado fruit of the Hass variety grown using sustainable agricultural practices in Ecuador. Our results show an increase in fruit quality traits, such as firmness, and in the content of soluble solids, protein, fiber, fat, carotenoids, Ca, Mg, Zn and stearic acid in the pulp of the avocado Hass variety, as well as an initial trend of yield increase with the application of sustainable practices. Moreover, antioxidant activity was associated with polyphenol content. There were positive correlations of Mg with K and Ca, and of flavonoids with linolelaidic, linoleic and linolenic acids. Overall, our results indicate that avocado can be used as a functional and nutritional food due to its phytochemical composition and the mineral content of its pulp, which contributes to the promotion of its consumption and encourages healthy eating. In addition, the use of sustainable practices, such as fertigation and the application of microorganisms, is also promoted for growing avocado.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants12091791