Claim · model-written summary
Monounsaturated fatty acids made up 76.89 to 84.7 g/100 g of the avocado oils.
- Taxon
- avocado
Persea americanae0 - Material
- Eight Moroccan avocado varietiese0
- Outcome
- monounsaturated fatty acidse3
- Value
- 76.89 g/100 g to 84.7 g/100 ge3
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Eight Moroccan avocado varieties”
e3“In addition, significant difference was observed in lipid profiles, according to the eight studied varieties (p < 0.05). Avocado oils were mainly composed of monounsaturated fatty acids (76.89 g/100 g to 84.7 g/100 g), with oleic acid (50.38 g/100 g to 71.49 g/100 g) standing out as particularly characteristic, while β-sitosterol (l2365.58 mg/kg to 4559.27 mg/kg), and α-tocopherol (30.08 mg/kg to 182.94 mg/kg) were among its major phytosterols and tocopherols”
Title
Chaimae Nasri; Yasmina Halabi; Ahmed Hajib; et al. Scientific Reports 2023. doi:10.1038/s41598-023-50119-y
Other claims from this paper (18)
- Observation Moisture content of the eight Moroccan avocado varieties ranged from 57.88 to 84.71 g/100 g, with significant differences among varieties.
- Observation Oil content of the avocado varieties ranged from 8.41 to 57.88 g/100 g, with significant differences among varieties.
- Observation Ash content of the avocado varieties ranged from 0.57 to 1.37 g/100 g, with significant differences among varieties.
- Observation Protein content of the avocado varieties ranged from 5.7 to 8.61 g/100 g, with significant differences among varieties.
- Observation Carbohydrate content of the avocado varieties ranged from 5.63 to 14.61 g/100 g, with significant differences among varieties.
- Observation Energy value of the avocado varieties ranged from 99.9 to 316.8 kcal/100 g, with significant differences among varieties.
- Observation Sodium was the predominant macro-element in all avocado varieties, at 5783.01 to 12,056.19 mg/kg.
- Observation Calcium content of the avocado varieties ranged from 295.95 to 531.67 mg/kg.
- Observation Magnesium content of the avocado varieties ranged from 246.29 to 339.84 mg/kg.
- Observation Copper was the main microelement in all avocado varieties, at 85.92 to 112.31 mg/kg.
- Observation Iron content of the avocado varieties ranged from 8.5 to 20.32 mg/kg.
- Observation Manganese content of the avocado varieties ranged from 7.3 to 18.45 mg/kg.
- Observation Zinc was detected in small amounts in the avocado varieties, at 1.72 to 5.66 mg/kg.
- Observation Lipid profiles differed significantly among the eight avocado varieties.
- Observation Oleic acid content of the avocado oils ranged from 50.38 to 71.49 g/100 g.
- Observation Beta-sitosterol content of the avocado oils ranged from 2365.58 to 4559.27 mg/kg.
- Observation Alpha-tocopherol content of the avocado oils ranged from 30.08 to 182.94 mg/kg.
- Recommendation The authors recommend consuming the avocado varieties as a fruit as an excellent source of energy, minerals, fatty acids, phytosterols and tocopherols.