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Open AccessArticle

Identification of a New Variety of Avocados (Persea americana Mill. CV. Bacon) with High Vitamin E and Impact of Cold Storage on Tocochromanols Composition

1
Department of Evolutionary Biology, Ecology and Environmental Sciences, University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028 Barcelona, Spain
2
Research Institute of Nutrition and Food Safety (INSA), University of Barcelona, Faculty of Biology, Av. Diagonal 643, E-08028 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(5), 403; https://doi.org/10.3390/antiox9050403
Received: 21 April 2020 / Revised: 29 April 2020 / Accepted: 6 May 2020 / Published: 9 May 2020
(This article belongs to the Special Issue Antioxidants in Foods)
(1) Background: Tocochromanols are a group of fat-soluble compounds including vitamin E (tocopherols and tocotrienols) and plastochromanol-8, and just one avocado can contain up to 20% of the required vitamin E daily intake. (2) Methods: HPLC and LC-MS/MS analyses were performed in avocados of various varieties and origin for the identification and quantification of tocopherols, tocotrienols and plastochromanol-8. After selection of the variety with the highest vitamin E content, we evaluated to what extent short- (4 h) and long-term (10 d) cold storage influences the accumulation of tocochromanols. (3) Results: Analyses revealed that “Bacon” avocados (Persea americana Mill. cv. Bacon) were the richest in vitamin E compared to other avocado varieties (including the highly commercialized Hass variety), and they not only accumulated tocopherols (with 110 µg of α-tocopherol per g dry matter), but also tocotrienols (mostly in the form of γ-tocotrienol, with 3 µg per g dry matter) and plastochromanol-8 (4.5 µg per g dry matter). While short-term cold shock did not negatively influence α-tocopherol contents, it increased those of γ-tocopherol, γ-tocotrienol, and plastochromanol-8 and decreased those of δ-tocotrienol. Furthermore, storage of Bacon avocados for 10 d led to a 20% decrease in the contents of α-tocopherol, whereas the contents of other tocopherols, tocotrienols and plastochromanol-8 were not affected. (4) Conclusions: It is concluded that Bacon avocados (i) are very rich in α-tocopherol, (ii) not only contain tocopherols, but also tocotrienols and plastochromanol-8, and (iii) their nutritional vitamin E value is negatively influenced by long-term cold storage. View Full-Text
Keywords: avocados (Persea americana Mill.); low temperatures; plastochromanol-8; tocotrienols; tocopherols; tocochromanols avocados (Persea americana Mill.); low temperatures; plastochromanol-8; tocotrienols; tocopherols; tocochromanols
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MDPI and ACS Style

Vincent, C.; Mesa, T.; Munne-Bosch, S. Identification of a New Variety of Avocados (Persea americana Mill. CV. Bacon) with High Vitamin E and Impact of Cold Storage on Tocochromanols Composition. Antioxidants 2020, 9, 403.

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