CHANGES IN THE FATTY-ACIDS OF AVOCADO OIL DURING MATURATION

Citation
Lm. Nieto et Mvw. Romero, CHANGES IN THE FATTY-ACIDS OF AVOCADO OIL DURING MATURATION, Grasas y aceites, 46(2), 1995, pp. 92-95
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
ISSN journal
00173495
Volume
46
Issue
2
Year of publication
1995
Pages
92 - 95
Database
ISI
SICI code
0017-3495(1995)46:2<92:CITFOA>2.0.ZU;2-F
Abstract
The minimum fat richness of avocados necessary for marketing of the fr uit is 8%, although after vegetative maturation values of about 20% or more are reached, the values depending on the variety. In the period between harvesting, when commercial maturity is reached, and full matu ration, not only is the fat content increased but changes also occur i n the fat composition, the unsaturated fatty acids increasing while th e amount of saturated fatty acids decreases.