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  • Title: Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems.
    Author: Ghafoor K, Uslu N, Al-Juhaimi F, E Babiker E, Ahmed IAM, Yıldız MU, Alswahmi ON, Özcan MM.
    Journal: J Oleo Sci; 2021; 70(1):21-30. PubMed ID: 33431769.
    Abstract:
    The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.06 mg/100 g (air-dried) in oil from unripe Pinkerton fruit; between 14.86 mg/100 g (microwave-dried) and 88.12 mg/100 g (fresh) in oil from unripe Hass fruit and between 13.31 mg/100 g (microwave-dried) and 17.35 mg/100 g (oven-dried) in oil from unripe Fuerte fruit. The α-tocopherol contents in oil from ripe Fuerte fruit changed between 13.21 mg/100 g (fresh) and 17.61 mg/100 g (oven-dried). In addition, γ-tocopherol contents varied between 11.55 mg/100 g (air-dried) and 14.61 mg/100 g (microwave-dried) unripe "Pinkerton" fruit; between 11.52 mg/100 g (air-dried) and 15.01 mg/100 g (fresh) in unripe Hass fruit and between 12.17 mg/100 g (air-dried) and 15.27 mg/100 g (microwave-dried) unripe Fuerte fruit. The γ-tocopherol contents ranged from 12.71 mg/100 g (fresh) to 17.40 mg/100 g (oven-dried) in ripe Hass fruit; from 10.29 mg/100 g (fresh) and 17.20 mg/100 g (microwave-dried) ripe Fuerte fruit. α-, β-, γ- and δ-tocopherols could not be detected in ripe fresh Pinkerton fruit. In general, β- and δ-tocopherol could not be detected in most of the unripe and ripe avocado fruit oils. α-Tocopherol and γ-tocopherol contents of dried ripe Fuerte fruit oils were found to be higher compared to those of dried unripe Fuerte fruits.
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