Avocado: Consumption and Health

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Series: Food Science and Technology
BISAC: TEC012000

Avocado (Persea americana Mill.) is a tropical tree native from south-central Mexico, showing nowadays an increasing commercial interest worldwide for its unique sensorial characteristics, high nutritional quality, and its medicinal uses. The global market is ruled by the exportation of the fresh fruit; but, the presence of avocado products (mainly avocado oil) is gaining interest and currently involves close to 20%, both for human and industrial (mainly cosmetic) purposes. The fruits are mostly consumed raw as guacamole, a dip traditionally made by mashing ripe avocados with salt or added as an ingredient in salads. Avocado fruit is rich in healthy monounsaturated fatty acids (mostly oleic acid) and fiber. Moreover, the fruit is rich in bioactive compounds such as polyphenols, carotenoids, tocopherols, potassium, and sitosterol. Their health properties are mostly related to the high amount of antioxidant compounds present. Thus, it is used as an auxiliary agent in the reduction of cholesterol and triglyceride levels and weight management. In the food industry, the use of avocado oil as a preservative has been explored for its high antimicrobial activity. Therefore, this book covers a wide variety of topics related to avocado fruit and avocado by-products, including their therapeutic and nutraceutical potential, their bioactive compounds, and oxidative stability. Also, new research about the characterization of avocado and avocado-based products, its conservation, and potential use as a food industrial antioxidant and antimicrobial is included as well. Finally, an interesting update of patents on avocado products related to health is also reviewed.

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Table of Contents

Table of Contents

Preface

Chapter 1. Therapeutic and Nutraceutical Potential of Persea americana Fruits and Their By-Products: A Review
(Ana F. Vinha, Carla Sousa and Carla Moutinho, UFP Energy, Environment and Health Unit [FP-ENAS], University Fernando Pessoa, Porto, Portugal)

Chapter 2. Avocado (Persea americana Mill.) Potential as Source of Bioactive Compounds for Human Health and Well-Being
(Nicolas Espitia, María Paula Diaz, Karol T. Medina, Sonia Lizcano and Javier A. Davila, Engineering Department, Chemical Engineering Program, University of Bogotá Jorge Tadeo Lozano, Bogotá, Colombia)

Chapter 3. Nutraceutical Profile of Avocado and Health
(Lidia Dorantes Alvarez, Alicia Ortiz Moreno, Felipe García Ochoa and Nancy Ordaz Trinidad, Biochemical Engineering Department, National Polytechnic Institute, National School of Biological Sciences, Mexico City, Mexico, and others)

Chapter 4. Oxidative Stability and Shelf Life of Avocado Oil
(Alan-Javier Hernández-Álvarez, Oscar Lopez-Franco and Guiomar Melgar-Lalanne, School of Food Science and Nutrition, University of Leeds, Leeds, UK, and others)

Chapter 5. Biotechnology and In Vitro Culture for the Sustainability of Avocado Agroecosystems (Persea americana Mill)
(María de Jesús Martínez Hernández, Facultad de Ciencias Agrícolas, Universidad Veracruzana, Xalapa, Veracruz, México)

Chapter 6. Patents on Avocado Products Related to Health
(Alicia Ortiz- Moreno, Lidia Dorantes-Alvarez, Hugo Necoechea- Mondragon, Nancy Ordaz-Trinidad, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Unidad Profesional López Mateos, Ciudad de México, México, and others)

Chapter 7. Characterization of Guacamole Formulated with Two Varieties of Yucatecan Avocado (Persea americana)
(V. Toledo López, F. Concha-Valdez, A. Zarza-García, Y. Moguel Ordóñez, J. Tepal-Chalé,
E. E. Martínez-Leo and M. R. Segura-Campos, Tecnológico Nacional de México/Instituto Tecnológico de Mérida, Mérida, Yucatán, México, and others)

Chapter 8. Studies on the Application of Electric Fields Technology for Enhancing Quality Parameters of Avocado
(María Reyna Robles López, José Hugo Castorena García, José AlbertoAriza Ortega, María Guadalupe Méndez Ramos and Raúl René Robles de la Torre, Centro de investigacion en Biotecnología Aplicada, Instituto Politécnico Nacional, Tlaxcala, México, and others)

Chapter 9. Antimicrobial Activity of Phenolic Compounds in Virgin Avocado Oil
(Mónica Hernández, Gerardo Sánchez-González, Alan-Javier Hernández-Álvarez and Guiomar Melgar Lalanne, Facultad de Química Farmaceútica Biológica, Universidad Veracruzana, Xalapa, Veracruz, Mexico, and others)

Chapter 10. Fatty Acid Profile of Oil from Hass Avocado Seed (Persea americana Mill.) Extracted by Three Different Methods
(Alma Yadira Salazar-Govea, Gabriel Arellanes-Jiménez, Elvira Ríos-Leal and Mirna Patricia Santiago-Gómez, Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Huajuapan de León, Oaxaca, México, and others)

Chapter 11. Chipotle Chilli Oleoresin Extracted with Avocado Oil as Additive in Amaranth Bars
(Karla Quiroz Diego, Guiomar Melgar Lalanne, Frixia Galán Méndez and Cid Ramón González-González, Facultad de Ciencias Químicas, Universidad Veracruzana, Xalapa, Ver., México, and others)

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