Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification

Abstract

The avocado's quality classification criteria are based on the presence and extension of fruit shape defects and surface damages made during its growth or postharvest handling. This study aims to address the variations according to the commercial quality of Southern Jalisco avocado Hass fruits, focusing on some compositional and biofunctional compounds of the edible, inedible fractions, and the oil. Fresh fruits of four quality classifications were separated into the pulp, peel, and seed, and the extra virgin avocado oil (EVAO) was extracted to analyze for the fat, humidity, dry matter contents, total phenolic content (TPC), total carotenoid content (TCC), antioxidant capacity, fatty acids profiles, and phenolic compounds. Depending on the fraction, the lower-quality class (D) had a significantly (p < 0.001) highest total phenolic content (0.605–23.18 mg EAG/g FW), total carotenoid content (0.137–1.696 mg/100 g FW), ABTS antioxidant capacity (0.32–24.52 μmol TE/g FW), higher oleic acid (37.47–64.87%), and a lower saturated fatty acid content than the highest class (A). The principal component analysis made it possible to classify samples according to the fraction but not with the quality classification. The most important parameters for PC1 were DPPH, oleic acid, ABTS, linoleic acid, and TPC, while for PC2 were oleic acid, DPPH, erucic acid, TPC, and ABTS. However, the general discriminant analysis made it possible to discriminate 98% of the samples according to classes and 100% according to classes/fraction combinations by using 12 and 24 of the evaluated variables, respectively. It was demonstrated that quality classification has not only a cosmetic impact but also on functional compound composition. Lower-class fruits could be used for oil production instead of superior classes, and peels could be included in the extraction process.