Tocopherol and fatty acids content and proximal composition of four avocado cultivars (Persea americana Mill)

Abstract

Avocado pulp is widely regarded as a great source of edible oil containing fat-soluble vitamins and omega-3 fatty acids (FA). However, avocado peel and seeds are also good sources of edible oil and are less explored byproducts. This paper aimed at determining the proximal composition, FA and tocopherol contents of the pulp, peel, and seeds of Quintal, Fortuna, Margarida, and Hass avocado cultivars. The pulps presented high concentrations of oleic acid. In addition, peel and seeds presented lower omega-6/omega-3 ratios than the pulp. There was also a considerable amount of tocopherol in the peel and seeds, especially in Hass peel (230.7 mg/100 g). According to the results, the peel and seeds of avocado that are considered byproducts, can be utilized in food industry.