Autor(es): Gonçalves, David ; Gouveia, Carla S. S. ; Ferreira, Maria J. ; Ganança, José F. T. ; Pinto, Diana C. G. ; Carvalho, Miguel A. A. Pinheiro de ; Ganança, José Filipe
Data: 2024
Identificador Persistente: http://hdl.handle.net/10400.13/7258
Origem: DigitUMa - Repositório da Universidade da Madeira
Assunto(s): Avocado; Phytochemical; Tropical Fruits; Oleic acid; GC–MS; .; Faculdade de Ciências Exatas e da Engenharia; Faculdade de Ciências da Vida
hytochemical and biochemical properties. Aiming to evaluate the antioxidant quality and fatty acid composi tion with a commercial avocado, flours were obtained from five varieties (four regional and one commercial Hass) across different tissues (pulp and by-products) and cycles (years and on-tree maturation stages). Results showed that a regional variety with thin purple skin had the highest antioxidant qualities and lipid content, surpassing the other regional and commercial Hass varieties. Oleic acid prevailed in all samples, with regional avocados containing arachidonic acid which is an uncommon occurrence among higher plants. Variations in fatty acid content were influenced by the timing of harvest. These outcomes highlight the promising potential of avocados from Madeira Island.
