Avocado Varieties Research Articles

Avocado oil characteristics of Mexican creole genotypes

Mexico is a major avocado producer and exporter, mainly the Hass variety, while the Mexican creole genotypes remain unexplored. We investigated the physicochemical characteristics, phenolics, and bioactivity of oils from six different Mexican avocado genotypes to increase their consumption and utilization. Oil content varied significantly among Mexican genotypes and increased linearly with dry matter content. Oils from Mexican creole genotypes varied significantly in UV absorbance and generally exhibited low secondary oxidation. Avocado oil displayed two intense fluorescence peaks at 675 and 720 nm (chlorophyll concentration) and two broad bands centered at 465 and 510 nm (oxidation products). The antioxidant activity of avocado oils was independent of total phenolic content and influenced the anti‐inflammatory (COX) activity and selectivity. Three thermal structural transitions occurred in avocado oils between −30 and 20°C. Thermal oxidation by differential scanning calorimetry (DSC) revealed that avocado oils from Mexican genotypes exhibited higher thermal stability than those of Hass. Multivariate data analysis performed on 18 oil characteristics using principal component and cluster analysis demonstrates that fluorescence emission was the major factor segregating Mexican avocado genotypes. Mexican creole avocado is an important beneficial resource for the diversity of its oil quality compared to Hass variety.Practical applications: Mexican creole avocado oil exhibited superior distinctive physicochemical characteristics than Hass avocado variety. The fluorescence emission can be considered as the predictive attribute to characterize and identify the oil quality and distinguish creole avocado genotypes. Avocado oil from creole genotypes could be an important option to add value to these crop resources, ignored by their delicate post‐harvest management. Cold press avocado oil from creole genotypes provides a distinctive regional origin denomination of gourmet oil, enabling to break its confines by post‐harvest management, simultaneously conserving the huge genetic diversity of this valuable crop.Mexican creole avocado oils exhibit superior physicochemical characteristics than Hass. Fluorescence emission effectively segregates avocado oil quality by genotypes.

Annual Capture of Two Elachistidae Moth Species UsingStenoma cateniferSex Pheromone in Criollo Avocado (Persea americana) at Chiapas, Mexico

Abstract. Native varieties of avocado (Persea americana Mill) called “Criollo” grow in Mexico, but little is known of their association with the seed borer moth, Stenoma catenifer (Walsingham). S. catenifer is the best-known pest of ‘Hass’ avocado fruit. The S. catenifer sex pheromone was used to capture male S. catenifer in Criollo avocado orchards at different elevations at Chiapas, Mexico from September 2012 to August 2013. Polynomial regression analysis was used to assess the relationship between numbers of moths caught and weather factors (precipitation and temperature). We thought temperature and precipitation might affect the moths captured. Initial S. catenifer captures coincided with crop flowering and presence of avocado fruit, independently of the altitude at the site. S. catenifer was caught frequently at the low-altitude site from December to January, while captures increased from February to May at higher altitude. Moths captured and precipitation were positively correlated at the low-altitu...

Morphological Characteristics, Nutritional Quality, and Bioactive Constituents in Fruits of Two Avocado (Persea americana) Varieties from Hainan Province, China

We studied the morphological characteristics, nutritional quality, and the bioactive compounds in fruits of two avocado accessions, RN-7 and RN-8, produced in Hainan province, China. Edible and non-edible parts of the fruit (pulp and seed) were compared to evaluate their possible contribution to improve the sustainability of the food and pharmaceutical industries. The basic characteristics evaluated were moisture, ash, total lipid, fatty acid composition, soluble sugars, titratable acid, soluble protein, and minerals. We also measured the concentrations of six types of bioactive compounds; total phenolics, flavonoids, tannin, ascorbic acid, tocopheryl acetate, and carotenoids. Our analyses of the nutritional compositions demonstrated that the pulp of the RN-7 and RN-8 proved to be rich in moisture, total lipid, and soluble protein. The seed, in turn, had higher soluble sugar, titratable acidity, sodium, potassium, calcium, iron, copper, and zinc contents. Other nutritional compositions (ash, magnesium, and manganese) had little differences between the pulp and seed of avocado fruit. With regard to the contents of bioactive compounds, the seed was superior to the pulp in the contents of total phenolics, flavonoids, and tannin. Regarding the concentrations of ascorbic acid, tocopheryl acetate, and total carotenoids, the highest values were found in the pulp. The results of fatty acid compositions displayed that the palmitic, palmitoleic, stearic, oleic, and linoleic acid contents of the pulp were higher than those of the seed, while myristic and arachic acid had higher contents in the seed.

Impact of Oriental Fruit Fly Postharvest Treatments on Avocado

The detection in August 2015 of the Oriental Fruit Fly (Bactrocera dorsalis Hendel, Diptera: Tephritidae) in the Redland area in Miami-Dade County, Florida triggered a quarantine that restricted the movement of fruit fly host material in an approximately 99-square mile (256-square kilometer) area. The quarantine affected 4000 acres of fruit bearing commercial avocado groves. Approved post-harvest treatments for B. dorsalis and avocado included in the USDA Treatment Manual were acceptable for immediate certification and movement of fresh avocados from the quarantine area. However, it was unknown if Florida avocados would meet quality standards (US combination grade) after the treatments. Three post-harvest treatments that combine methyl bromide fumigation and cold storage periods were tested on six avocado varieties from Florida. The treatments differed in the durations of the fumigation and cold treatment periods. A seven day transit period at 8.3°C (47°F) was added to account for the time when the fruit leaves the packing house until it is sold by retailers. None of the six varieties had met the US combination grade after the treatments and transit period. Treated fruit exhibited both internal (pulp) and external (skin) damage. Damage was attributed to the fumigation component of the treatment, but the six varieties tolerated the cold portion of the treatment. Damage by fumigation ranged from 26% - 100%. In general, the longer the fumigation period the worse the effect. The need for alternative post-harvest treatments for Florida avocados is discussed.

Quantitative evaluation of the phenolic profile in fruits of six avocado (Persea americana) cultivars by ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry

ABSTRACTThe phenolic profiles of six varieties of avocado (Persea americana) grown in Sicily were investigated. The ultra-high-performance liquid chromatography-heated electrospray-mass spectrometry method was developed to determine qualitative and quantitative changes in fruits at two different ripening stage. Nineteen individual phenolic compounds were detected in avocado pulp extracts. Gallic acid, sinapinic acid, vanillin, p-coumaric acid, and gentisic acid were present only in ripe fruits. On the contrary, epicatechin decreased with fruit ripening, whereas protocatechuic acid, 4-hydroxybenzoic acid, chlorogenic acid, and benzoic acid were relatively stable or exhibited erratic changes with fruit ripening. The different avocado cultivars exhibited different phenolic profiles and total quantities and it was found that, among the tested cultivars, “Orotawa” avocados may provide the highest nutritional and health contribution to human diet. The qualitative and quantitative differences among cultivars and maturation stages by multivariate analysis allowed for the individuation of a set of phenolic compounds that have a great potential in the discrimination and identification of different genetic groups.

MORPHOMETRIC CHARACTERISTICS, PROPORTITION, TOTAL FENOL CONTENT AND PROFIL PHENOLICS OF AVOCADO (Persea americana, Mill) PULP, SEED AND PEEL VARIETY OF IJO PANJANG AND IJO BUNDAR

The aims of the study were to compare morphometrics chararcteristic, porportion, total phenolics and profil phenoilic of pulp, seed and peel of avocado (Persea americana, Mill) variety of ijo panjang and ijo bundar. Morphometrics characteristics were measured by using ruler and calipers. Fruit proportions were determined by using digital balance, Total phenolics was analized by Folin-Ciocalteu methods and profil phenolics were analized by using HPLC. The result of the studies found that variety of ijo panjang had longer size, smaller seed diameter and thicker peel than ijo bundar. Seed proportion variety ijo panjang was lower than ijo bundar, but pulp and peel were higher. Total phenolics content of ijo panjang lower in pulp and seed, but higher in peel. Profil phenolics compound in avocado consist of cathechin, hydroxybenzoic acid, flavonol and procyanidin and hydroxycinnamic acid. Phenolics compounds in pulp were higher in ijo panjang variety, except hydroxycinnamic acid. Phenolics compounds in seed was higher in variety of ijo bundar. Phenolics Compounds in peel were hinger in ijo panjang, except hydroxybenzoic acid.

Targeted LC-MS Approach to Study the Evolution over the Harvesting Season of Six Important Metabolites in Fruits from Different Avocado Cultivars

Herewith, a longitudinal study where the metabolic evolution of six relevant metabolites (p-coumaric, ferulic, chlorogenic, pantothenic and abscisic acids, and epicatechin) in four commercially important avocado varieties collected at different times over their harvest season is presented with the aim of evaluating the metabolic changes that take place during fruit development and maturation. The selection of these metabolites was based on the fact that they have been previously identified as potential varietal and/or ripening markers of avocado fruits and are produced by the phenylpropanoid pathway. Avocado metabolic profiles can be highly variable within a system, showing variations even from day to day. Thus, a longitudinal study design was selected to overcome possible negative effects of this variability on the interpretation of data, considering multiple sampling over time. A powerful HPLC-ESI-IT MS method was optimized and fully validated, and subsequently, a very unique sample selection (composed by 172 avocado extracts) was analyzed and the selected metabolites quantified. The content of pantothenic, p-coumaric, and ferulic acids was quite similar in the four avocado varieties studied. However, epicatechin, chlorogenic, and abscisic acid concentrations showed significant differences; ‘Bacon’ was the cultivar with the highest content of chlorogenic acid, ‘Hass’ and ‘Bacon’ of epicatechin, and ‘Fuerte’ and ‘Reed’ were the richest in terms of abscisic acid.

Identification of pre-harvest factors that affect fatty acid profiles of avocado fruit (Persea americana Mill) cv. ‘Hass’ at harvest

‘Hass’ avocado is the most important avocado variety cultivated worldwide. In Chile alone, there are nearly 40,000ha, distributed between the IV and VI regions, with production areas located close to both the coast and to the hills. Given the increasing competitiveness of fruit export markets, the quality of organoleptic attributes is a key issue in consumer acceptance. The quality of avocados is related to many attributes, especially oil content and firmness (among others), and these attributes are influenced by storage, growing and environmental conditions, as well as the stage of maturity/ripening.This study measured the fatty acid profiles of avocado fruits during two seasons from 12 localities cultivated with the variety ‘Hass.’ Fifty additional variables were measured, including climate, nutrition, vegetative development, and agricultural management (called pre-harvest variables). The data obtained were analyzed with a partial mean squares multivariate regression (PLS). The analysis showed that the contents of oleic, palmitic, and palmitoleic acids were influenced by climatic and nutritional factors, with mean annual maximum temperature proving most important. In localities with lower temperatures, the 18-carbon fatty acid content increased, and the 16-carbon fatty acid content decreased. Moreover, the N and Mg contents in the mesocarp at harvest were related to the contents of palmitic and palmitoleic acids, and when the levels of N and Mg increased in the mesocarp, the 16-carbon fatty acid content decreased.

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF AVOCADO OILS

Avocado oil is rich in bioactive compounds, which can improve human health by acting as an antioxidant. It may be extracted from different varieties of avocado, such as Margarida and Hass varieties, each of them with particular characteristics. Aiming to evaluate the differences between them, avocado fruits and pulps from these were analyzed according to their physicochemical characteristics. After extracted, the oils had their bioactive characteristics studied and rheological behavior determined through a rotational rheometer. They were then compared to commercial avocado oil. The fruits of Margarida variety had greater size, higher weight (664.51 g), and higher pulp yield (72.19%) than Hass variety, which showed higher lipid content (65.29 g/100 g dry basis). The commercial oil showed less primary oxidative degradation, whereas Margarida variety had a lower level of secondary degradation products as well as a higher content of bioactive compounds, such as phytosterols (999.60 mg/kg) and tocopherols (36.73 mg/kg). The rheological behaviors of both oils were appropriately described through Newton model, with R2 > 0.999 for all temperatures. By an Arrhenius type equation, it was verified that Hass's rheological parameters are more influenced by temperature than Margarida and commercial oil, presenting activation energy of 33.6 kJ/mol.

Quantitative characterization of important metabolites of avocado fruit by gas chromatography coupled to different detectors (APCI-TOF MS and FID)

Herewith the development of a GC methodology, where two different detectors (FID and APCI-TOF MS) were simultaneously used, to determine quantitative changes in the metabolic profile of Persea americana is presented. The metabolic evolution of 13 avocado varieties was checked quantifying analytes belonging to several chemical families (organic acids, phytohormones, vitamins, flavonoids and phenolic acids). The method was fully validated and the analytical parameters of both detectors were compared, showing both of them acceptable analytical features. GC–FID showed better results in terms of precision (repeatability and intermediate precision), but LODs and LOQs were significantly higher (oscillating from 24.8 to 800μgL−1 and from 82.7μgL−1 to 2666.7μgL−1, respectively) than for MS (LODs were found within the range of 0.1–207.8μgL−1 and LOQs of 0.5–692.5μgL−1).A total of 27 compounds were quantified by GC–APCI-MS, whilst GC–FID allowed the proper quantification of 7 analytes. The concentration of organic acids, flavonoids and vitamins tend, in general, to decrease with the ripening process, whereas phenolic acids such as ferulic or p-coumaric acids usually increase their concentration as the fruit ripens. To corroborate further on the metabolic changes associated with the avocado varieties and/or ripening, we used principal component analysis, identifying quinic and p-coumaric acids, epicatechin and quercetin as some of the most influential compounds explaining the classification of the samples under study.

ATR-FTIR CHARACTERIZATION AND CLASSIFICATION OF AVOCADO OILS FROM FIVE CAMEROON CULTIVARS EXTRACTED WITH A FRIENDLY ENVIRONMENTAL PROCESS

Avocado post-harvest losses and cultivar-oriented trade are relevant issues in Cameroon that affect producers and retailers incomes. Identifying specific chemical characteristics of avocado oils would give an added value to underutilized species. Five avocado varieties, Booth 7, Booth 8, Collinson, Hickson and Lula, were subjected to aqueous extraction and the Attenuated Total Reflectance-Fourier Transformed Infrared spectrometry coupled with chemometrics (ATR-FTIR) profile of their extracted oils was analyzed to express their variability in terms of structural composition. The results showed that the oils have characteristic peaks within the region 900 to 1300 cm −1 that could be exploited in food control: 1167 cm -1 for Booth 7, 1164 cm -1 for Booth 8, 1157 cm -1 for Collinson, 1162 cm -1 for Hickson, 1164 cm -1 for Lula and 1165 cm -1 for the commercial oil which was used to compare. Principal Component Analysis used to classify the avocado oils based on their degree of unsaturation and their carboxyl ester group show similarity between Booth 7 and Collinson oil, Booth 8 and Hickson oil while Lula oil is totally different. This means that oils in the same cluster could be used for the same purpose in industries on chemical bases and identify during adulteration control on spectroscopic bases. Thus, ATR-FTIR spectrometry coupled with chemometrics have shown that neglected and appreciated avocados varieties share some similar properties that could be exploited by industries.

Identification of genes possibly related to loss of quality in late-season ‘Hass’ avocados in Chile

The ‘Hass’ avocado (Persea americana Mill.) is the most important avocado variety cultivated worldwide. To reach destination markets, long-term cold storage and transit is usually needed to reduce fruit deterioration. However, low temperatures can affect fruit quality during ripening by increasing the incidence of several physiological disorders. In this work, ‘Hass’ avocados harvested in Chile in the early summer showed more incidence of physiological disorders than fruit harvested in the spring after storage for 40d at 5°C. As an initial approach to understand the types of metabolism affected during ripening after low temperature exposure, a forward suppression subtractive hybridization (SSH) cDNA library was constructed. A total of 117 differentially expressed genes encoding proteins involved in different biochemical pathways were identified. Genes related to stress response, protein synthesis and signal transduction were the most abundant. To corroborate our results with some of the previously found key differentially expressed genes, full length cDNA was obtained by rapid amplification of cDNA ends (RACE-PCR). Analysis of gene expression using real-time quantitative PCR was performed. Six avocado genes relating to cell wall, sugar and lipid metabolism were analyzed: polygalacturonase (PamPG), putative NAD+-dependent sorbitol dehydrogenase (PamSDH), stearoyl-ACP desaturase (SAD) and three putative acyl-CoA synthetase (PamACoAS1, 2, 3). The expression of all genes was up-regulated after ripening, especially in avocados harvested in the spring, except for PamSAD. These results imply that these genes could be related to the loss in quality observed in the fruit from the second harvest. Further studies should be performed to identify markers for quality loss in ‘Hass’ avocados.

MULTI-RESPONSE OPTIMIZATION OF AQUEOUS OIL EXTRACTION FROM FIVE VARIETIES OF CAMEROON-GROWN AVOCADOS

Production of avocado oil could be a way of reducing avocado post-harvest losses in Cameroon. The optimization of extraction of oil from five varieties of avocado was conducted using the Response Surface Methodology (RSM). The five varieties were Booth 7, Booth 8, Collinson, Hickson and Lula. The extraction efficiency (EE) was investigated with respect to four variables: temperature (T), time (t), pH and water-to-pulp ratio (WPR). A two-level full factorial design was used to develop regression models for the responses, and the desirability function of the multiple response surface methodology to determine the optimal conditions of extraction of the five cultivars. The results showed that the extraction efficiency was linearly affected by the variables depending on the variety. The optimal conditions were found to be 45 C, 180 min, 4.5 and 6 respectively for the temperature, time, pH and water-to-pulp ratio with the extraction efficiencies ranging from 7.86 to 31.42% of fresh, mature and ripe sample.

A new avocado pest in Central America (Lepidoptera: Tortricidae) with a key to Lepidoptera larvae threatening avocados in California

Cryptaspasma perseana Gilligan and Brown, new species, is described and illustrated from Mexico and Guatemala. This species is a potential pest of the fruit of cultivated avocado, Persea americana (Lauraceae). Images of adults, male secondary structures, male and female genitalia, eggs, larvae, and pupae are provided. Details of the life history are reviewed. We provide characters to differentiate this pest from the most common avocado fruit pest in the region, Stenoma catenifer (Walsingham) (Elachistidae), and a key to identify Lepidoptera larvae threatening avocado in California. In addition, we provide a complete list of tortricids documented from different avocado varieties worldwide.

Caracterização molecular e diversidade genética de diferentes variedades de abacate por marcadores microssatélites

Pertencente à família Lauraceae, o abacateiro compreende três raças hortícolas: antilhana, guatemalense e mexicana. Os marcadores moleculares são uma ferramenta rápida e eficaz para estudos genômicos, uma vez que detectam o polimorfismo diretamente ao nível do DNA e não sofrem qualquer tipo de influência ambiental. Com base nesse polimorfismo, é possível fazer inferências sobre as relações entre o genótipo e o fenótipo dos indivíduos, o que, em última análise, permite aumentar a eficiência dos programas de melhoramento. Diante o exposto, o objetivo foi investigar a diversidade genética entre sete variedades de abacate a partir de 5 lócus de marcadores moleculares microssatélites (SSR). Nas amostras de abacateiros avaliadas, encontrou-se um total de 18 alelos, com uma média de 3,6 alelos por lócus. O dendrograma gerado a partir de análise de agrupamento UPGMA agrupou, separadamente do resto dos genótipos, a cultivar Geada da raça Antilhana, possivelmente por esta variedade ser uma raça pura, e o restante foi agrupado em dois grandes grupos das raças, a Guatemalense e a Mexicana. Os genótipos das sete variedades de abacate apresentam diversidade genética nos cinco lócus de marcadores moleculares microssatélites (SSR) avaliados, o que indica que são materiais promissores para utilização em futuros programas de melhoramento.

Ultra high performance liquid chromatography-time of flight mass spectrometry for analysis of avocado fruit metabolites: Method evaluation and applicability to the analysis of ripening degrees

We have developed an analytical method using UHPLC-UV/ESI-TOF MS for the comprehensive profiling of the metabolites found in the methanolic extracts of 13 different varieties of avocado at two different ripening degrees. Both chromatographic and detection parameters were optimized in order to maximize the number of compounds detected and the sensitivity. After achieving the optimum conditions, we performed a complete analytical validation of the method with respect to its linearity, sensitivity, precision, accuracy and possible matrix effects. The LODs ranged from 1.64 to 730.54 ppb (in negative polarity) for benzoic acid and chrysin, respectively, whilst they were found within the range from 0.51 to 310.23 ppb in positive polarity. The RSDs for repeatability test did not exceed 7.01% and the accuracy ranged from 97.2% to 102.0%. Our method was then applied to the analysis of real avocado samples and advanced data processing and multivariate statistical analysis (PCA, PLS-DA) were carried out to discriminate/classify the examined avocado varieties. About 200 compounds belonging to various structural classes were tentatively identified; we are certain about the identity of around 60 compounds, 20 of which have been quantified in terms of their own commercially available standard.

In vitro pollen germination in avocado ( Persea americana Mill.): Optimization of the method and effect of temperature

An improved in vitro pollen germination method was developed for avocado ( Persea americana Mill.). The effect of different concentrations of sucrose, polyethylene glycol (PEG), Mg and Ca on pollen germination was evaluated in order to determine the optimal pollen germination medium, i.e. that maximizing the percentage of pollen germination and minimizing the percentage of bursted pollen grains. Once the germination medium was optimized we used it to study the effect of temperature on in vitro pollen germination and tube growth in different cultivars from the three botanical varieties of avocado, that differ in their adaptation to environmental conditions. Significant differences in percentage of pollen germination and in pollen tube growth were observed among cultivars. These results could have implications not only for optimizing pollen management in avocado but also to select the best pollinizers for a particular cultivar.

Effect of Varietal Differences on Composition and Thermal Characteristics of Avocado Oil

AbstractA study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured‐avocado fruits were assessed for basic physico‐chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification characteristics. In comparison to Hass variety, the oil contents of the local avocado cultivars were significantly lower and found to be mostly in semisolid form. As a common feature, oils of both local cultivars and Hass variety are found to have oleic acid as the most dominant fatty acid. However, there are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAG of local avocado cultivars were POO, followed by POL, OOO and PPO, the dominant TAG of Hass variety were OOO, followed by PPO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars are found to possess iodine value, slip melting point, melting and solidification characteristics, which are completely different from those of the imported Hass avocado variety.

Image Processing Applied to Classification of Avocado Variety Hass (Persea americana Mill.) During the Ripening Process

This work was undertaken to analyze the ripening process of avocados variety Hass (Persea americana Mill.) by image processing (IP) methodology. A set of avocados (10 samples) was used to follow the changes in image features during ripening by applying a computer vision system, extracting color and textural parameters. Other 16 avocados were used to evaluate the firmness and mass loss. Three maturity stages of avocados were established, and a classification was obtained by applying principal component analysis and k-nearest neighbor algorithm. During the ripening process (12 days), avocado firmness decreased from 75.43 to 2.63 N, while skin color values kept invariable during 6 days; after that, a decrement in the peel green color (a*) was observed (−9.68 to 2.32). Image features showed that during ripening the color parameters (L*, a*, and b*), entropy (4.29 to 4.00), angular second moment (0.287 to 0.360), and fractal dimension (2.58 to 2.44) had a similar path as compared to mass loss, a*, and firmness ripening parameters, respectively. Relationships between image features and ripening parameters were obtained. The parameter a* was the most useful digital feature to establish an acceptable percentage of avocado classification (>80%) in three different maturity stages found. Results obtained by means of IP could be useful to evaluate, at laboratory level, the ripening process of the avocados.

Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties

The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' and 'Fuerte', for their phenolic composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety.