Fatty acid content of avocados (Persea americana Mill. cv. Hass) in relation to orchard altitude and fruit maturity stage

Published

2015-05-01

Fatty acid content of avocados (Persea americana Mill. cv. Hass) in relation to orchard altitude and fruit maturity stage

Contenido de ácidos grasos del aguacate (Persea americana Mill. cv. Hass) en relación a la altitud del cultivo y el estado de madurez del fruto

Keywords:

tropical fruit, growing area, monounsaturated fat, origin markers, health, certifications (en)
frutos tropicales, área de producción, grasas monoinsaturadas, marcadores de origen, salud, certificaciones (es)

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Authors

Catarina Pedro Carvalho Servicio Nacional de Aprendizaje (SENA)
Jorge Bernal E. Corporacion Colombiana de Investigacion Agropecuria (Corpoica)
María Alejandra Velásquez Programa Joven Investigador Colciencias
José Régulo Cartagena V. Universidad Nacional de Colombia - Sede Medellín - Faculty of Agricultural Sciences - Department of Agronomic Sciences

Abstract (en)
Abstract (es)

The objective of this research was to study the relationship between the fatty acid content and the altitude of orchards and fruit maturity stage of avocados (Persea americana Mill. cv. Hass) at different locations in the department of Antioquia (Colombia). Orchards between 1,340 and 2,420 m a.s.l. were selected and the fatty acid profile and content of the fruits were analyzed. Oleic acid showed the highest percentage for all of the locations and its percentage decreased drastically at lower altitudes, meanwhile the percentage of palmitoleic and linoleic acids increased in these orchards. The oleic/palmitoleic, linoleic/palmitoleic, and oleic/linoleic indexes increased significantly at higher altitudes. Palmitoleic acid increased significantly with the maturity stage (dry matter content) of the avocados for all of the locations. Some fatty acids showed a high linear correlation with the fruit maturity stage, varying the type of acid or index with altitude. The fatty acid content is a variable to consider in future studies for a protected designation of origin (PDO), due to the close relationship observed with the geographical growing area and its importance to human health. More assessments must be taken over the course of years and harvests with more contrasting environments in order to obtain more robust information and feed the model.

El objetivo de esta investigación fue estudiar la relación entre el perfil y contenido de los ácidos grasos y la altitud de los cultivos y el estado de madurez del fruto de aguacate cv. Hass (Persea americana Mill.) en diferentes localidades del departamento de Antioquia (Colombia). Se seleccionaron fincas entre los 1.340 y 2.420 msnm de altitud y se analizó el perfil y contenido de los ácidos grasos en los frutos. El ácido oleico registró el porcentaje más alto para todas las localidades estudiadas y su porcentaje disminuyó drásticamente a bajas altitudes, mientras que los porcentajes de ácido palmitoleico y linoleico aumentaron en estas fincas. Los índices oleico/palmitoleico, linoleico/palmitoleico y oleico/linoleico fueron significativamente superiores a mayor altitud. El ácido palmitoleico aumentó significativamente con la madurez del fruto (contenido de materia seca) para todas las localidades. Algunos ácidos grasos mostraron una alta correlación linear con la madurez del fruto, variando el tipo de ácido o el índice de ácido graso con la altitud. El contenido de ácidos grasos es una variable a considerar en futuros estudios de denominación de origen protegida (DOP), debido a la estrecha relación observada con la localización geográfica y su importancia para la salud humana. Se debe seguir realizando evaluaciones a través de los años, cosechas y en más ambientes contrastantes para obtener una información más robusta, y así alimentar el modelo.

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