CHEMICAL COMPOSITION OF AVOCADO FRUIT
CHEMICAL COMPOSITION OF AVOCADO FRUIT
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Date
1983-03
Authors
ANIEFIOK, SANDY EKOP
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Abstract
Some physical properties and chemical composition of avocado
fruit (Persea amerlcana L) collected from different parts of Nigeria
were Investigated. The fruits were Identified and grouped Into three
ecological races(Mexican, West Indian and Guatemalan) for easy study.
Physical parameters as mass, length,width, relative density and
percentages of different major portions of each fruit were determined.
The major portions were seperately analysed for proximate and mineral
composition. Ascorbic acid (Vitamin C) and pectin values were also
determined for the fruit pulp and skin (exocarp) respectively.
The mineral elements (metals) were determined using Atomic
Absorption Spectrometer, (AAS) PYE Unlcam SP 1900 model except sodium
and potassium which were determined with flame Emission spectrometer
FES) where they are more sensitive.
The results showed all the fruits studied had the same relative
density of 0.91 Irrespective of the specie, dimensions and
geographical locations. Some physical properties of the lipid (ether/
ethanol extract)were also determined.
It has been revealed in this work that the avocado fruit Is
a complete fruit of Its own among other tropical fruits; its edible
portion (pulp) contains all the major minerals needed in the human
body in a more or less substantial amount,viz:
Minerals : K Na Ca Mg Fe Zn P CI
Mg/IOOg (AV) : 156.0 3.0 3.05 4.0 0.85 1.9 3.0 3.4
The avocado fruit is found to have a high fat content of
8 to 28%; low sugar content of 1.0 to 2.5%, average crude protain
- v -
of 2.4% and very low ascorbic acid (Vitamin C) of 12.0 to l6.lmg/100g.
The chemical composition of avocade fruit makes it a more
recomendable source of energy especially for diabetic patients among
common fruits.
Description
A THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL,
AHMADU BELLO UNIVERSITY, IN PARTIAL FULFILLMENT
OF THE REQUIREMENT FOR THE DEGREE OF MASTER OF
SCIENCE (M.Sc.) IN ANALYTICAL CHEMISTRY.
DEPARTMENT OF CHEMISTRY,
FACULTY OF SCIENCE,
AHMADU BELLO UNIVERSITY,
ZARIA - NIGERIA.
MARCH, 1983.
Keywords
CHEMICAL,, COMPOSITION,, AVOCADO FRUIT.