Study of environmental factors on the fat profile of Hass avocados

Abstract

Dry matter, fat content and fatty acid profiles were analysed in 31 Hass avocado samples from Tenerife collected in two areas and at two altitudes. Avocados have a higher dry matter and fat content towards the end of the production period. The main fatty acid presented was oleic acid, followed by palmitic acid. Oleic and gadoleic acids and MUFAs increased in avocados harvested between November and February. Avocados from the northern area presented higher contents of dry matter, fat, oleic and gadoleic acids and MUFAs than those produced in the southern area. Monounsaturated fatty acids were the most abundant FAs in both areas. In the northern area and orchards at middle altitudes avocados had higher fat and dry matter contents than orchards located at low altitudes, while the opposite occurred in the southern area. The influence of the production altitude on the percentage of oleic acid was different according to the area.