Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits

The characterization and evaluation of phytogenetic resources, based on their content of fatty acids and in volatile organic compounds (VOC) allow to determine their potential usefulness. There have been few recent studies related to the VOC found in avocado, which can vary depending on the place of...

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Main Authors:	Lara-García, Cynthia Teresa, Jiménez-Islas, Hugo, Miranda-López, Rita
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2021
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1483
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spelling	oai:ojs.pkp.sfu.ca:article-14832021-07-30T21:35:44Z Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits Perfil de compuestos orgánicos volátiles y ácidos grasos del aguacate (Persea americana) y sus beneficios a la salud Lara-García, Cynthia Teresa Jiménez-Islas, Hugo Miranda-López, Rita Persea americana volatile compounds fatty acids bioactivity Persea americana compuestos volátiles ácidos grasos bioactividad The characterization and evaluation of phytogenetic resources, based on their content of fatty acids and in volatile organic compounds (VOC) allow to determine their potential usefulness. There have been few recent studies related to the VOC found in avocado, which can vary depending on the place of origin, genetics and phenotypes. These compounds have been associated to health benefits effects. The objective of the present work was to present the current literature review of the phytochemistry of creole avocado compared to commercial varieties. VOC were found to confer an aroma profile that identifies various varieties, and that fatty acids are responsible for the synthesis of some VOC. In the creole avocado leaf, 26 VOC were identified, being 8 monoterpenoids, 7 sesquiterpenes, 6 phenylpropanoids and 4 alkane; these VOC have not been found in the commercial varieties. On the other hand, the Drymifolia variety is characterized by its phenolic content, various fatty acids and acetogenins. These chemical components have also been associated with various health benefits such as anticancer activity in colon, prostate and K562 cells, anti-inflammatory and antioxidant activity. This has led to the interest in promoting its use as an ingredient, additive or phytopharmaceutical in the food or biotechnology industry. La caracterización y evaluación de recursos fitogenéticos a partir de su contenido de ácidos grasos y compuestos orgánicos volátiles (COV) permiten determinar su utilidad potencial. Se han realizado pocos estudios recientes relacionados con los COV encontrados en el aguacate, los cuales pueden variar dependiendo del lugar de origen, genética y fenotipos. El objetivo del presente trabajo fue presentar el estado del arte de la fitoquímica del aguacate criollo comparado con variedades comerciales. Se encontró que los COV le confieren un perfil de aroma que identifica a diversas variedades y que los ácidos grasos son responsables de la síntesis de algunos COV. En la hoja de aguacate criollo se identificaron 26 COV, siendo 8 monoterpenoides, 7 sesquiterpenos, 6 fenilprondes, 1 acetato y 4 alcanos; estos COV no se han encontrado en las variedades comerciales. Por otro lado, la variedad Drymifolia se caracteriza por su contenido fenólico, diversos ácidos grasos y acetogeninas. Dichos componentes químicos también se han asociado con diversos beneficios a la salud, como actividad anticancerígena en colon, próstata y células K562, actividad antiinflamatoria y antioxidante. Ello ha propiciado el interés de fomentar su uso como ingrediente, aditivo o fitofármaco en la industria alimentaria o biotecnológica. Universidad Autónoma de Tamaulipas 2021-07-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1483 10.29059/cienciauat.v16i1.1483 CienciaUAT; Vol. 16 No. 1. July-December 2021; 162-177 CienciaUAT; Vol. 16 No. 1: Julio-Diciembre 2021; 162-177 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1483/852 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1483/875 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1483/892 Derechos de autor 2021 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	Lara-García, Cynthia Teresa Jiménez-Islas, Hugo Miranda-López, Rita
spellingShingle	Lara-García, Cynthia Teresa Jiménez-Islas, Hugo Miranda-López, Rita Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits
author_facet	Lara-García, Cynthia Teresa Jiménez-Islas, Hugo Miranda-López, Rita
author_sort	Lara-García, Cynthia Teresa
title	Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits
title_short	Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits
title_full	Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits
title_fullStr	Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits
title_full_unstemmed	Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits
title_sort	volatile organic compounds and fatty acids profile of avocado (persea americana) and its health benefits
description	The characterization and evaluation of phytogenetic resources, based on their content of fatty acids and in volatile organic compounds (VOC) allow to determine their potential usefulness. There have been few recent studies related to the VOC found in avocado, which can vary depending on the place of origin, genetics and phenotypes. These compounds have been associated to health benefits effects. The objective of the present work was to present the current literature review of the phytochemistry of creole avocado compared to commercial varieties. VOC were found to confer an aroma profile that identifies various varieties, and that fatty acids are responsible for the synthesis of some VOC. In the creole avocado leaf, 26 VOC were identified, being 8 monoterpenoids, 7 sesquiterpenes, 6 phenylpropanoids and 4 alkane; these VOC have not been found in the commercial varieties. On the other hand, the Drymifolia variety is characterized by its phenolic content, various fatty acids and acetogenins. These chemical components have also been associated with various health benefits such as anticancer activity in colon, prostate and K562 cells, anti-inflammatory and antioxidant activity. This has led to the interest in promoting its use as an ingredient, additive or phytopharmaceutical in the food or biotechnology industry.
publisher	Universidad Autónoma de Tamaulipas
publishDate	2021
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1483
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Volatile organic compounds and fatty acids profile of avocado (Persea americana) and its health benefits

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