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Pigments in avocado tissue and oil
Ofelia B O Ashton1, Marie Wong, Tony K McGhie
1Institute of Food, Nutrition & Human Health, Massey University, Private Bag 102-904, Auckland, New Zealand.
Journal of Agricultural and Food Chemistry
|December 21, 2006
Summary
This study tracked avocado pigments during ripening. Hass avocado skin and flesh pigment concentrations, including carotenoids and chlorophylls, were analyzed, revealing key changes in skin color and pigment composition as the fruit matured.
Area of Science:
- Agricultural Science
- Food Science
- Biochemistry
Background:
- Pigments in avocados contribute to their visual appeal and health benefits.
- Understanding pigment changes during ripening is crucial for quality assessment.
Purpose of the Study:
- To quantify carotenoid, chlorophyll, and anthocyanin pigments in Hass avocado skin and flesh during ripening.
- To analyze pigment changes in avocado oil extracted from different tissue sections.
Main Methods:
- High-performance liquid chromatography (HPLC) was used for pigment extraction and measurement from frozen tissues.
- Accelerated solvent extraction with hexane was employed for pigment analysis in oil from freeze-dried tissues.
- Pigment concentrations were analyzed in avocado skin and three flesh sections (outer, middle, inner) during ripening at 20°C.
Main Results:
- Highest pigment concentrations (carotenoids, chlorophylls) were found in the avocado skin.
- Ripening caused a color change in the skin from green to purple/black, with increased anthocyanins and decreased chlorophyllide a.
- Flesh tissue showed decreased chroma and lightness, while carotenoid and chlorophyll levels remained stable. Total chlorophyll in flesh oil was constant, but declined in skin oil.
Conclusions:
- Hass avocado ripening involves significant pigment shifts, particularly in the skin.
- Chlorophyllide a loss and anthocyanin increase correlate with skin color change during maturation.
- Ripening impacts pigment profiles in both avocado tissues and extracted oils.
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