Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening

© 2022 Institute of Food Technologists..

Consumer demand for the avocado fruit has increased considerably, but accelerated fruit ripening, lack of fruit ripening uniformity, and lack of proper quality characteristics and indices generate considerable problems during fruit handling and trade. Physicochemical parameters are used to determine avocado fruit ripening. These parameters together with lipid-soluble phytochemicals (LSP) and fatty acids (FAs) highlight the health and economic importance of this fruit. Analysis of LSP and FAs in avocado fruit has been reported, but combining the use of analytical techniques such as Fourier transform infrared spectroscopy (FTIR), gas chromatography-mass spectrometry (GC-MS), and high-pressure liquid chromatography coupled to mass spectrometry (HPLC-MS) to determine qualitative and quantitative changes during fruit ripening, and their association with physicochemical parameters, has not been conducted. Physicochemical parameters (fruit firmness, color, oil and dry matter contents) were determined, and the changes of FAs and LSP (carotenoids, chlorophylls, and tocopherols) during "Hass" avocado ripening, based on dry matter (DM) content, were analyzed using FTIR, GC-MS, and HPLC-MS. The association between them was also determined using principal component analysis. Fruit with 19% and 25% DM exhibited high LSP and FAs levels. Carotenoids, chlorophylls, and tocopherols were associated with firmness, color, and DM of 19% and 22%, while FAs were associated with fruit weight and DM of 25%. PRACTICAL APPLICATION: There is a major global increase in avocado cultivation and consumer demand. However, a major problem facing the handling and trade of avocado fruit is related to lack of fruit ripening uniformity and quality characteristics and indices. Therefore, a proper association between simple measures of fruit physicochemical properties and bioactive components can establish an excellent, simple, and practical index that can eventually be used for quality evaluation by the industry and the consumers.

Medienart:	E-Artikel

Erscheinungsjahr:	2023
Erschienen:	2023

Enthalten in:	Zur Gesamtaufnahme - volume:88
Enthalten in:	Journal of food science - 88(2023), 1 vom: 12. Jan., Seite 119-132

Sprache:	Englisch

Beteiligte Personen:	Cervantes-Paz, Braulio [VerfasserIn] Yahia, Elhadi M [VerfasserIn] Nuñez-Vilchis, Alejandro [VerfasserIn]

Links:	Volltext

Themen:	36-88-4 Bioactive compounds Carotenoids Fatty Acids Journal Article Persea americana Physicochemical attributes Principal component analysis R0ZB2556P8 Tocopherols

Anmerkungen:	Date Completed 13.01.2023 Date Revised 13.01.2023 published: Print-Electronic Citation Status MEDLINE

doi:	10.1111/1750-3841.16390

funding:
Förderinstitution / Projekttitel:

PPN (Katalog-ID):	NLM349568030