Chemical characterization of oil from four Avocado varieties cultivated in Morocco | OCL

Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques

Open Access

Table 4

Fatty acid composition of oil from four avocado varieties.

	Ettinger (%)	Fuerte (%)	Hass (%)	Reed (%)	Standard
Palmitic Acid C16:0	15.23 ± 0.05^a	15.63 ± 0.05^b	20.91 ± 0.03^c	18.43 ± 0.003^d	13.0–22.0
Palmitoleic Acid C16:1	8.64 ± 0.06^a	2.06 ± 0.003^b	9.82 ± 0.02^c	7.55 ± 0.003^d	4.0–10.0
Stearic Acid C18:0	0.46 ± 0.08^a	0.83 ± 0.03^b	0.49 ± 0.07^a	0.49 ± 0.04^a	0.35–1.0
Oleic Acid C18:1	60.79 ± 0.09^a	57.50 ± 0.03^b	54.53 ± 0.05^c	61.18 ± 0.04^d	55.0–68.0
Linoleic Acid C18:2	13.31 ± 0.09^a	19.84 ± 0.03^b	12.93 ± 0.03^c	10.60 ± 0.01^d	9.0–15.0
Linolenic Acid C18:3	1.10 ± 0.05^a	1.57 ± 0.06^b	0.90 ± 0.03^c	0.83 ± 0.03^c	0–2.0
Gadoleic Acid C20:1	0.24 ± 0.01^ab	0.28 ± 0.03^a	0.17 ± 0.003^b	0.23 ± 0.003^ab	0–0.2
SFA	15.69	16.46	21.4	18.92
USFA	84.08	81.25	78.35	80.39
PSFA	14.41	20.74	13.1	11.43
P/S	0.91	1.26	0.61	0.60
U/S	5.35	4.93	3.66	4.24

Means of three determinations ± standard deviation. Values followed by the same small letters in a row are not significantly different at p < 0.05 according to ANOVA. Tukey HSD test.

SFA = saturated fatty acids; USFA = unsaturated fatty acids; PUFA = polyunsaturated fatty acids; P/S = Polyunsaturated fatty acid/Saturate fatty acid ratio; U/S = Unsaturated fatty acid/Saturate fatty acid ratio.

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