Prediction of the Physicochemical and Nutraceutical Characteristics of ‘Hass’ Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State-Reference-Cited by-同舟云学术

Prediction of the Physicochemical and Nutraceutical Characteristics of ‘Hass’ Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State

Published:2021-07-15 Issue:3 Volume:76 Page:311-318
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Sánchez-Quezada Vanessa^ORCID,Campos-Vega Rocio^ORCID,Loarca-Piña Guadalupe^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-021-00900-z.pdf

Reference28 articles.

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2. Salazar-López NJ, Domínguez-Avila JA, Yahia EM, et al (2020) Avocado fruit and by-products as potential sources of bioactive compounds. Int Food Res J 138(A):109774. https://doi.org/10.1016/j.foodres.2020.109774

3. Corrales-García JE, del Rosario García-Mateos M, Martínez-López E et al (2019) Anthocyanin and oil contents, fatty acids profiles and antioxidant activity of Mexican landrace avocado fruits. Plant Foods Hum Nutr 74(2):210–215. https://doi.org/10.1007/s11130-019-00721-1

4. Gwanpua SG, Qian Z, East AR (2018) Modelling ethylene regulated changes in “Hass” avocado quality. Postharvest Biol Technol 136:12–22. https://doi.org/10.1016/j.postharvbio.2017.10.002

5. López-Cobo A, Gómez-Caravaca AM, Pasini F, Caboni MF, Segura-Carretero A, Fernández-Gutiérrez A (2016) HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado. LWT-Food Sci Technol 73:505–513. https://doi.org/10.1016/J.LWT.2016.06.049

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