AI Article Synopsis
- Avocados are rich in healthy compounds like monounsaturated fatty acids and sterols, specifically high in oleic acid (57%) and beta-sitosterol (89%).
- A study tested the effects of minimal processing on the nutrient stability of avocados stored in different conditions (nitrogen, air, vacuum) at 8°C for 13 days, revealing that vacuum-packed halves and air-packed slices retained fatty acid content better.
- Overall, while fatty acid content decreased during storage, phytosterols remained stable, and antioxidant activity showed a slight increase in vacuum-packaged samples, indicating that minimal processing can help maintain the health benefits of avocados.
Article Abstract
Avocado ( Persea americana Mill.) is a good source of bioactive compounds such as monounsaturated fatty acids and sterols. The impact of minimal processing on its health-promoting attributes was investigated. Avocados cut into slices or halves were packaged in plastic bags under nitrogen, air, or vacuum and stored at 8 degrees C for 13 days. The stabilities of fatty acids and sterols as well as the effect on antioxidant activity were evaluated. The main fatty acid identified and quantified in avocado was oleic acid (about 57% of total content), whereas beta-sitosterol was found to be the major sterol (about 89% of total content). In general, after refrigerated storage, a significant decrease in fatty acid content was observed. Vacuum/halves and air/slices were the samples that maintained better this content. With regard to phytosterols, there were no significant changes during storage. Antioxidant activity showed a slight positive correlation against stearic acid content. At the end of refrigerated storage, a significant increase in antiradical efficiency (AE) was found for vacuum samples. AE values were quite similar among treatments. Hence, minimal processing can be a useful tool to preserve health-related properties of avocado fruit.
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| http://dx.doi.org/10.1021/jf900541r | DOI Listing |
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