Avocado: Consumption and Health
María Guiomar Melgar Lalanne (Editor)
Basic Sciences Institute, Veracruzana University, Veracruz, Mexico
Alan Javier Hernandez Alvarez (Editor)
School of Food Science & Nutrition, University of Leeds, Leeds, UK
Series: Food Science and Technology
BISAC: TEC012000
Avocado (Persea americana Mill.) is a tropical tree native from south-central
Mexico, showing nowadays an increasing commercial interest worldwide for its
unique sensorial characteristics, high nutritional quality, and its medicinal
uses. The global market is ruled by the exportation of the fresh fruit; but, the
presence of avocado products (mainly avocado oil) is gaining interest and
currently involves close to 20%, both for human and industrial (mainly
cosmetic) purposes. The fruits are mostly consumed raw as guacamole, a dip
traditionally made by mashing ripe avocados with salt or added as an
ingredient in salads. Avocado fruit is rich in healthy monounsaturated fatty
acids (mostly oleic acid) and fiber. Moreover, the fruit is rich in bioactive
compounds such as polyphenols, carotenoids, tocopherols, potassium, and
sitosterol. Their health properties are mostly related to the high amount of
antioxidant compounds present. Thus, it is used as an auxiliary agent in the
reduction of cholesterol and triglyceride levels and weight management. In the
food industry, the use of avocado oil as a preservative has been explored for its
high antimicrobial activity. Therefore, this book covers a wide variety of topics
related to avocado fruit and avocado by-products, including their therapeutic
and nutraceutical potential, their bioactive compounds, and oxidative stability.
Also, new research about the characterization of avocado and avocado-based
products, its conservation, and potential use as a food industrial antioxidant
and antimicrobial is included as well. Finally, an interesting update of patents
on avocado products related to health is also reviewed.
ISBN: 978-1-53618-204-0
Categories: 2020, Chemistry, Chemistry, Editor’s Picks, Food Science and Technology, Food
Science and Technology, Newly Published Books
Table of Contents
Preface
Chapter 1. Therapeutic and Nutraceutical Potential of Persea americana
Fruits and Their By-Products: A Review
(Ana F. Vinha, Carla Sousa and Carla Moutinho, UFP Energy, Environment and
Health Unit [FP-ENAS], University Fernando Pessoa, Porto, Portugal)
Chapter 2. Avocado (Persea americana Mill.) Potential as Source of Bioactive
Compounds for Human Health and Well-Being
(Nicolas Espitia, María Paula Diaz, Karol T. Medina, Sonia Lizcano and Javier A.
Davila, Engineering Department, Chemical Engineering Program, University of
Bogotá Jorge Tadeo Lozano, Bogotá, Colombia)
Chapter 3. Nutraceutical Profile of Avocado and Health
(Lidia Dorantes Alvarez, Alicia Ortiz Moreno, Felipe García Ochoa and Nancy
Ordaz Trinidad, Biochemical Engineering Department, National Polytechnic
Institute, National School of Biological Sciences, Mexico City, Mexico, and
others)
Chapter 4. Oxidative Stability and Shelf Life of Avocado Oil
(Alan-Javier Hernández-Álvarez, Oscar Lopez-Franco and Guiomar Melgar-
Lalanne, School of Food Science and Nutrition, University of Leeds, Leeds, UK,
and others)
Chapter 5. Biotechnology and In Vitro Culture for the Sustainability of
Avocado Agroecosystems (Persea americana Mill)
(María de Jesús Martínez Hernández, Facultad de Ciencias Agrícolas,
Universidad Veracruzana, Xalapa, Veracruz, México)
Chapter 6. Patents on Avocado Products Related to Health
(Alicia Ortiz- Moreno, Lidia Dorantes-Alvarez, Hugo Necoechea- Mondragon,
Nancy Ordaz-Trinidad, Instituto Politécnico Nacional, Escuela Nacional de
Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Unidad
Profesional López Mateos, Ciudad de México, México, and others)
Chapter 7. Characterization of Guacamole Formulated with Two Varieties of
Yucatecan Avocado (Persea americana)
(V. Toledo López, F. Concha-Valdez, A. Zarza-García, Y. Moguel Ordóñez, J.
Tepal-Chalé,
E. E. Martínez-Leo and M. R. Segura-Campos, Tecnológico Nacional de
México/Instituto Tecnológico de Mérida, Mérida, Yucatán, México, and others)
Chapter 8. Studies on the Application of Electric Fields Technology for
Enhancing Quality Parameters of Avocado
(María Reyna Robles López, José Hugo Castorena García, José AlbertoAriza
Ortega, María Guadalupe Méndez Ramos and Raúl René Robles de la Torre,
Centro de investigacion en Biotecnología Aplicada, Instituto Politécnico
Nacional, Tlaxcala, México, and others)
Chapter 9. Antimicrobial Activity of Phenolic Compounds in Virgin Avocado Oil
(Mónica Hernández, Gerardo Sánchez-González, Alan-Javier Hernández-
Álvarez and Guiomar Melgar Lalanne, Facultad de Química Farmaceútica
Biológica, Universidad Veracruzana, Xalapa, Veracruz, Mexico, and others)
Chapter 10. Fatty Acid Profile of Oil from Hass Avocado Seed (Persea
americana Mill.) Extracted by Three Different Methods
(Alma Yadira Salazar-Govea, Gabriel Arellanes-Jiménez, Elvira Ríos-Leal and
Mirna Patricia Santiago-Gómez, Instituto de Agroindustrias, Universidad
Tecnológica de la Mixteca, Huajuapan de León, Oaxaca, México, and others)
Chapter 11. Chipotle Chilli Oleoresin Extracted with Avocado Oil as Additive in
Amaranth Bars
(Karla Quiroz Diego, Guiomar Melgar Lalanne, Frixia Galán Méndez and Cid
Ramón González-González, Facultad de Ciencias Químicas, Universidad
Veracruzana, Xalapa, Ver., México, and others)
