PDF(Pubmed)
Abstract：
The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28-57.93%), followed by palmitic acid (19.90-29.45%) and linoleic acid (8.44-14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.
摘要：
本研究的目的是分析各种成分中脂肪酸和生育酚的含量（纸浆，种子,果皮）鳄梨（Perseaamericana），它们通常被视为副产品而被忽视。此外,研究了不同干燥过程对这些成分的影响，并强调了鳄梨中主要脂肪酸的健康益处。对样品进行三个干燥过程:热空气(HAD),真空(VD),和热空气微波（HAMD）。在新鲜鳄梨的所有地方，油酸含量最高(41.28-57.93%)，其次是棕榈酸(19.90-29.45%)和亚油酸(8.44-14.95%)。干燥导致油酸含量显着降低，棕榈酸表现出最大的稳定性。与VD和HAMD相比，HAD导致干燥纸浆和果皮样品中油酸和亚油酸的含量更高，HAMD各部位α-亚麻酸含量最高。此外,HAMD具有最短的干燥时间。HAMD持续时间为35分钟，比HAD（150分钟）短76.7%，比VD（200分钟）短82.5%。考虑到脂肪酸保留和干燥效率，HAMD似乎是最有效的方法，尤其是鳄梨皮。值得注意的是,鳄梨皮始终含有较高的总生育酚，δ-生育酚通常是最丰富的形式。生育酚含量高，油酸,鳄梨果皮中的亚油酸表明有希望的健康益处。
