Fatty acid and dietary fiber of the mesocarp of Hawaiʻi grown avocados: potential for improved health benefits

Abstract

Avocados (Persea Americana) contain a variety of essential nutrients including monounsaturated fatty acids, dietary fiber, and beneficial phytochemicals. Currently, there is limited research on Hawaii grown avocados, which limit the agricultural growth of the avocado industry. Research was conducted to determine the nutritional qualities found in four varieties (Kahaluu, Linda, Malama, and Sharwill) grown in Hawaii. Individual fatty acids (FA) were extracted through standard soxhlet method and oil extracts were quantified for FA composition via GC. Total dietary fiber (DF) was determined by quantifying insoluble and soluble fiber found within the avocado mesocarp. Additional experiments included quantification of total protein, mineral content, and determining carbohydrate through difference. One-way analysis of variance (ANOVA) was conducted using SAS statistical software. Oleic acid was predominately found in the Kahaluu variety (10.527 g/100 g fresh wt.), and was significantly higher in content (p=0.0004) than in Linda, Malama, and Sharwill. Second, the Kahaluu variety had a significantly greater amount of TDF (9.59 g/100 g fresh wt.) compared to Linda, Malama, and Sharwill (p=0.0019). Preliminary results on Hass avocado indicate that there are differences in its reported nutritional values in most literature. The research in this current study will provide nutritional professionals and consumers with improved knowledge of nutritional properties of Hawaii grown avocados. Through this knowledge, there is potential to improve marketing strategies to expand the avocado industry in Hawaii.