High-performance liquid chromatographic analysis of D-manno-heptulose, perseitol, glucose, and fructose in avocado cultivars

Shaw, Philip E.; Wilson, Charles W.; Knight, Robert J.

doi:10.1021/jf60228a040

Cited by 26 publications

(12 citation statements)

References 5 publications

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“…In metabolic processes of avocado fruit the C7 carbohydrates are most important (Liu et al, 1999;Liu et al, 2002;Cowan, 2004). The decrease found in the mannoheptulose and the decrease in perseitol during storage are in agreement with that reported elsewhere (Shaw et al, 1980;Liu et al, 1999;Bertling and Bower, 2005;Meyer and Terry, 2008).…”

Section: Nsc Identification and Quantificationsupporting

confidence: 90%

Textural, Biochemical and Micro-Structural Changes in Mesocarp Tissue of Imported Avocado From Peru During Ripening

Landahl¹,

Terry²

2010

Acta Hortic.

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Avocado (Persea americana Mill.) fruit is a valuable product and notorious for the difficulties encountered in determining quality. Typically the degree of ripeness of many climacteric fruits, such as avocado, is measured by assessing flesh firmness. The aim of the presented work was to elucidate the temporal and spatial changes in texture, biochemistry and micro-structure in different avocado tissues from the same fruit. Fruit were first treated with ethylene and then ripened at 12°C. Samples were taken four times over 10 days storage. Maximum load and viscoelasticity of horizontally-cut slices from fruit (n = 24) imported from Peru were measured during ripening. These texture parameters were measured using an Instron 5542 universal testing machine fitted with a 500N or 5N load cell. Nonstructural carbohydrates (NSCs; viz. sucrose, mannoheptulose, perseitol) and fatty acid methyl esters from the same samples were identified and quantified using standard HPLC coupled to evaporative light scattering detection and gas chromatography coupled to flame ionisation detection, respectively. Samples taken from adjacent mesocarp tissue slices were examined: Each specimen included the sclerenchymatic exocarp, fleshy mesocarp and endocarp including the coat of the seed. An analysis of variance was performed to elucidate the change of parameters during fruit ripening. NSC content and textural properties changed during ripening and showed spatial heterogeneity within individual fruit. Micro-structural changes were evident during the latter stages of ripening and coincided with fruit softening and degradation in mannoheptulose. These findings might be used to enhance quality monitoring of imported avocado fruit.

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Section: Nsc Identification and Quantificationsupporting

confidence: 90%

Textural, Biochemical and Micro-Structural Changes in Mesocarp Tissue of Imported Avocado From Peru During Ripening

Landahl¹,

Terry²

2010

Acta Hortic.

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“…One-half an avocado contains only about 0.2 g sugar (e.g., sucrose, glucose, and fructose). The primary sugar found in avocados is a unique seven-carbon sugar called D-mannoheptulose and its reduced form, perseitol, contributes about 2.0 g per one-half fruit but this is not accounted for as sugar in compositional database as it does not behave nutritionally as conventional sugar and is more of a unique phytochemical to avocados (Meyer and Terry, 2008; Shaw et al, 1980). Preliminary D-mannoheptulose research suggests that it may support blood glucose control and weight management (Roth, 2009).…”

Section: The Role Of Avocado In Cardiovascular Healthmentioning

confidence: 99%

Hass Avocado Composition and Potential Health Effects

Dreher

Davenport²

2013

Critical Reviews in Food Science and Nutrition

463

344

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Hass avocados, the most common commercial avocado cultivars in the world, contain a variety of essential nutrients and important phytochemicals. Although the official avocado serving is one-fifth of a fruit (30 g), according to NHANES analysis the average consumption is one-half an avocado (68 g), which provides a nutrient and phytochemical dense food consisting of the following: dietary fiber (4.6 g), total sugar (0.2 g), potassium (345 mg), sodium (5.5 mg), magnesium (19.5 mg), vitamin A (43 μg), vitamin C (6.0 mg), vitamin E (1.3 mg), vitamin K1 (14 μg), folate (60 mg), vitamin B-6 (0.2 mg), niacin (1.3 mg), pantothenic acid (1.0 mg), riboflavin (0.1 mg), choline (10 mg), lutein/zeaxanthin (185 μg), phytosterols (57 mg), and high-monounsaturated fatty acids (6.7 g) and 114 kcals or 1.7 kcal/g. The avocado oil consists of 71% monounsaturated fatty acids (MUFA), 13% polyunsaturated fatty acids (PUFA), and 16% saturated fatty acids (SFA), which helps to promote healthy blood lipid profiles and enhance the bioavailability of fat soluble vitamins and phytochemicals from the avocado or other fruits and vegetables, naturally low in fat, which are consumed with avocados. There are eight preliminary clinical studies showing that avocado consumption helps support cardiovascular health. Exploratory studies suggest that avocados may support weight management and healthy aging.

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“…These include some carotenoids [25 -27], B vitamins, vitamins C and E [25], terpenoids [28], d-manno-heptulose [29], h-sitosterol [30], persenone A and B [31], and phenols [32]. 0955 The bioactive substances in this fruit and in its extract or individual components have been shown to have antioxidative, radical suppressing [31][32][33], acetyl CoA carboxylase inhibitory [34], and antifungal [35,36] activities.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances

Arteaga

Zhang

et al. 2005

The Journal of Nutritional Biochemistry

190

115

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High-performance liquid chromatographic analysis of D-manno-heptulose, perseitol, glucose, and fructose in avocado cultivars

Cited by 26 publications

References 5 publications

Textural, Biochemical and Micro-Structural Changes in Mesocarp Tissue of Imported Avocado From Peru During Ripening

Textural, Biochemical and Micro-Structural Changes in Mesocarp Tissue of Imported Avocado From Peru During Ripening

Hass Avocado Composition and Potential Health Effects

Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances

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