Lipid Content and Fatty Acid Composition in Taiwan Avocados (Persea americana Mill)

Lipids are the major component in the flesh of avocado fruit. The main objective of this work is to determine the lipid content and composition in Taiwan avocados. The changes of lipid content and fatty acid composition were also investigated in terms of harvest maturity and ripening of avocados. Total lipid content in avocado fruits of seven cultivars, \u27Hall\u27, \u27Zhang An\u27, \u27Ching Jin No.1\u27, \u27Ching Jin No.2\u27, \u27October Red\u27, \u27CASE3\u27 and \u27Choquette\u27, ranged from 2.59% to 11.81% in fresh weight. Eight fatty acids were found in the avocado fruits. Concerning the saturated fatty acids, the most abundant in the avocado cultivars investigated were palmitic (C16:0) and oleic acid (C18:1). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples with the range from 38.37% to 48.32% of the total lipid. Oleic acid content in all avocado cultivars was considerably higher than those of other unsaturated fatty acids. Early– and late–harvested fruits showed higher total lipid content than others. Palmitic acid and oleic acid levels increased and then decreased during harvest time. Fatty acids composition of avocado fruits changed during their ripening