Changes in lipid composition during the development of avocado fruits

The fruits of the avocado tree (Persea americana Mill.) have high levels of lipids that can be important raw material for the extraction of oil for the food industry. In addition, avocado has several cultivars with different oil contents. The aim of this study was to evaluate the total lipid content and the fatty acid profile of different avocado cultivars during the maturation period. In this study, Breda, Fortuna, Hass, Margarida, Ouro Verde and Quintal avocado cultivars were used. Oil was obtained by extraction with hot solvent (Soxhlet) and after esterification, samples were injected in gas chromatograph. The highest total lipid contents were obtained by Breda, Hass and Margarida cultivars, with oleic fatty acid showing the greatest amount, ranging from 60% to 66%. Breda, Hass and Margarida cultivars are an alternative to the extraction of oil with great commercial potential to be exploited, avoiding wastes and increasing farmers' income.