Background: Oil yield from avocado fruit may be influenced by fruit pre-treatment and extraction method. Unripe and ripe avocado fruit pieces were deep-frozen at −20 ◦C and either freeze-dried or oven-dried (80 ◦C). Oil yield from these samples was determined after extraction with hexane and supercritical carbon dioxide (SC-CO2). The fruit samples were examined using scanning electron microscopy before and after oil extraction. RESULTS: Average oil yield from ripe fruit (freeze-dried and oven-dried combined) was 72 g kg−1 higher than from unripe fruit for SC-CO2 extracts and 61 g kg−1 higher for hexane extracts. This may be due to enzymatic degradation of parenchyma cell walls during ripening, thus making the oil more available for extraction. Freezedried samples had a mean oil yield 55 g kg−1 greater than oven-dried samples for SC-CO2 extracts and 31 g kg−1 higher for hexane extracts. However, oil yields from ripe fruit (freeze-dried and oven-dried) subjected to hexane extraction were not significantly different. All hexane extracts combined had a mean oil yield 93 g kg−1 higher than SC-CO2 extracts. CONCLUSION: SC-CO2 may be more selective and may create paths of least resistance through the plant material. Hexane, on the other hand, is less selective and permeates the whole plant material, leading to more complete extraction and higher oil yields under the experimental conditions.

Avocado is an economically important crop with ~ 60-70 % oil, by dry weight, in its fruit mesocarp tissue. The steady increase in global demand for avocado (9% per year) has driven interest to identify the biochemical and molecular factors that regulate its triacylglycerol (TAG, oil) biosynthesis. Using 454- and Illumina-based RNA-Seq approaches, we examined the transcriptional basis for TAG biosynthesis in developing mesocarp of avocado. Deep transcriptional profiling data allowed us to identify several transcripts that were differentially represented between the early and late developmental stages of mesocarp. Further analysis of the transcriptome, during oil accumulation, revealed an increased expression of genes mostly associated with fatty acid biosynthesis in plastid but not that of TAG assembly in the endoplasmic reticulum. This pattern of expression was similar to that previously observed in other seed and non-seed tissues. Moreover, WRINKLED1 transcription factor, a regulatory element associated with oil biosynthesis in seed and non-seed tissues of monocot and dicot plants, was identified in avocado as well. Our studies point to distinctive modes of regulation of fatty acid biosynthesis and TAG assembly that are conserved in both seed and non-seed oil-rich plants.

No description available.

The main objective of this study was to determine the effect of fruit ripeness and drying method on the oxidative stability and micro-component content of avocado oil extracted with supercritical carbon dioxide (SC-CO2). A secondary objective was to determine the effect of fruit ripeness, method of fruit drying and extraction method on the extractability of avocado oil with hexane and SC-CO2. For the oil extractability study, unripe and ripe avocado fruit pieces were either freeze-dried or oven-dried (80oC) and extracted with hexane or SC-CO2. For both extraction methods, oil yield was higher from ripe fruit than from unripe fruit. Scanning electron microscopy (SEM) indicated structural degradation during ripening, making the oil more available for extraction in ripe fruit. Oil from freeze-dried samples was in most cases more extractable than from oven-dried samples possibly through formation of rigid structures due to starch gelatinisation and dehydration and protein crosslinking around the oil cells during oven drying. Oil yield was higher with hexane than with SC-CO2 extraction because hexane is less selective, permeates the whole plant material and leads to a more complete extraction, while SC-CO2 may create paths of least resistance in the plant material where it moves preferentially, thus leading to a less complete extraction. For oxidative stability studies and micro-component characterisation, oil extractions were performed on an industrial scale SC-CO2. extractor. For all treatments (unripe freeze-dried, ripe freeze-dried, unripe oven-dried, ripe oven-dried), oil was divided into four fractions and analysed for fatty acid profile, peroxide value (PV), anisidine value (AV), free fatty acids (FFA), oxidative stability index (OSI), colour, tocopherol, sterol, chlorophyll, carotenoid and total unsaponifiable content. Oil from ripe, freeze-dried avocado had relatively lower levels of chlorophyll, carotenoids and tocopherols, than oil samples from the other treatments. This may be due to relatively higher lipoxygenase levels in ripe fruit which may bring about higher oxidative breakdown of these components. Also, the activity of lipoxygenase may be preserved under the lower temperature conditions of freeze-drying, but inactivated at high temperature during oven-drying. Intensity of blue and red on the Lovibond colour scale of all oil samples as well as chlorophyll and carotenoid content increased with progressive extraction. These pigments are presumably extracted in the latter stages of extraction because they are located in chloroplasts, chromoplasts and idioblast cells with thicker membranes than the parenchyma cells where triglycerides are located. Levels of total sterols, total tocopherols and their isomers did not show any specific trends with progressive extraction, which could be related to their location in cell membranes where they would be extracted concurrently with the triglycerides. Levels of total unsaponifiables were mostly higher in the first than the latter fractions. This could be due to the early elution of non-polar waxes which are highly soluble in SC-CO2 and highly available due to their location on the surface of the avocado skin. The fatty acid profile of the avocado oil was not influenced by the degree of ripeness or drying method and therefore did not affect the OSI. Oleic acid increased while linoleic acid decreased with progressive extraction. Compared to the changes observed in levels of some of the micro-components, the changes in fatty acid levels with progressive extraction were relatively small and the fatty acid profile alone could not explain the OSI of the oil. Oil from oven-dried avocado had lower PVs but higher AVs than oil from freeze-dried fruit indicating more advanced oxidative deterioration in oil from oven-dried samples than from freeze-dried samples. FFA levels were higher in oil from ripe, freeze-dried fruit. Levels of hydrolytic enzymes increase during fruit ripening and are preserved during freeze-drying while they are inactivated during oven-drying. FFA levels decreased with progressive extraction. Free fatty acids are very soluble in the SC-CO2 and due to their location on the surface of the plant material, they could be extracted early in the extraction. Oil from oven-dried fruit had relatively higher OSI compared to the other treatments. The OSI of all samples increased with progressive extraction. There was a significant negative correlation between FFA and OSI for both drying methods. AV correlated positively with OSI for oil from oven-dried fruit and negatively for oil from freeze-dried fruit. AV contributed the most to the prediction of OSI in oven-dried fruit, while FFA contributed the most in freeze-dried fruit. It was suggested that the high OSI of oil from oven-dried fruit, despite its high AV, may be due to the presence of compounds with high antioxidant activity in the oil formed through the high temperatures of the oven-drying process. Therefore, using multiple regression techniques, predictive models were developed to determine the effect of the micro-components on the oxidative stability of the oil. The OSI correlated positively with chlorophyll (0.83) and carotenoids (0.80). The models indicated that chlorophyll and carotenoids were the most important variables in predicting the oxidative stability of avocado oil extracted with SC-CO2. This might be due to the antioxidant effect of carotenoids and the possible formation of pheophytin and pyropheophytin, thermal breakdown products of chlorophyll, which exert antioxidant effects in oil. / Thesis (PhD (Food Science))--University of Pretoria, 2008. / Food Science / unrestricted

Triacylglycerol (TAG) is a class of lipid molecules composed of three fatty acyl chains esterified to a glycerol backbone. In plants, TAG is synthesized in various tissues and serves as a carbon and energy source. Oil biosynthesis is well understood in oilseeds however how plants store oil in non-seed tissue is yet to be determined. In Avocado (Persea americana), a basal angiosperm, TAG is exclusively accumulated in mesocarp tissue and therefore is emerging as a model system to uncover underlying mechanisms of TAG biosynthesis in tissues other than seed. The mesocarp of Avocado fruit contains ~60-70% of oil by dry weight. Recent transcriptome studies revealed that the TAG biosynthesis is transcriptionally regulated in non-seed tissues. In seed tissues, TAG biosynthesis is regulated by many seed maturation factors directly or indirectly through downstream transcription factor WRINKLED1 (WRI1). Transcriptome studies revealed that in addition to ortholog of WRI1, orthologs for WRI2 and WRI3 were also highly expressed in avocado mesocarp during the period of oil accumulation. Based on the transcriptome data, I hypothesize that putative WRI genes (WRI1, 2, 3) of avocado enhance oil content in nonseed tissues. Currently, cloning of Putative PaWRI 1, 2 and 3 genes into a binary vector, followed by agrobacterium-mediated transformation to generate transient and stable transient lines, is underway. Full-length cDNA for PaWRI genes (1 & 2) were amplified and cloned into pK34 entry vector followed by sequence confirmation. PaWRI genes (1 & 2) were subcloned into pB110 destination vector and will be transformed into agrobacterium for their integration into the plants. Cloning of WRI3 is still ongoing. Transient expression of putative PaWRI 1, 2 and 3 genes, will be validated using tobacco leaf assay, are expected to enhance oil accumulation in leaf tissues. Agrobacterium bearing PaWRI genes and a viral silencing protein (p19) will be co-infiltrated on to the underside of Nicotiana benthamiana leaves. Infiltrated plants will be placed in growth room with 16:8 light/dark cycle. Four days post infiltration, infected leaf areas will be harvested and TAG content and composition will be determined by gas chromatography coupled with flame ionization detector. Functional validation of these orthologs is expected to reveal the preferred WRI isoform that likely participates in regulation of oil biosynthesis in avocado mesocarp. Additionally, this work may also elucidate the differences between regulation of TAG accumulation in seed and non-seed tissues and identify new targets to enhance TAG biosynthesis in plants.

Triacylglycerol (TAG) is a class of lipid molecules composed of three fatty acyl chains esterified to a glycerol backbone. In plants, TAG is synthesized in various tissues and serves as a carbon and energy source. Oil biosynthesis is well understood in oilseeds however how plants store oil in non-seed tissue is yet to be determined. In Avocado (Persea americana), a basal angiosperm, TAG is exclusively accumulated in mesocarp tissue and therefore is emerging as a model system to uncover underlying mechanisms of TAG biosynthesis in tissues other than seed. The mesocarp of Avocado fruit contains ~60-70% of oil by dry weight. Recent transcriptome studies revealed that the TAG biosynthesis is transcriptionally regulated in non-seed tissues. In seed tissues, TAG biosynthesis is regulated by many seed maturation factors directly or indirectly through downstream transcription factor WRINKLED1 (WRI1). Transcriptome studies revealed that in addition to ortholog of WRI1, orthologs for WRI2 and WRI3 were also highly expressed in avocado mesocarp during the period of oil accumulation. Currently, cloning of Putative PaWRI 1, 2 and 3 genes into a binary vector, followed by agrobacterium-mediated transformation to generate transient and stable transient lines, is underway. Transient expression of putative PaWRI 1, 2 and 3 genes, using tobacco leaf assay, are expected to enhance oil accumulation in leaf tissues. Stable expression of PaWRI 1, 2, and 3 in Atwri-/- is expected to restore oil accumulation in seeds. TAG content and composition will be determined by gas chromatography coupled with flame ionization detector. Functional validation of these orthologs is expected to reveal the preferred WRI isoform that likely participates in regulation of oil biosynthesis in avocado mesocarp. Additionally, this work may also elucidate the differences between regulation of TAG accumulation in seed and non-seed tissues and identify new targets to enhance TAG biosynthesis in plants.

Hábitos de vida saudáveis e uma dieta balanceada aliados ao alto consumo de frutas e vegetais, estão associados a redução do risco de doenças e à manutenção da saúde. O óleo de abacate possui em sua composição substâncias bioativas capazes de prevenir e controlar as dislipidemias. Como existem poucas pesquisas científicas avaliando o potencial deste óleo para consumo humano, o presente trabalho estudou os processos de extração e refino do óleo de abacate, bem como suas propriedades funcionais. Os resultados mostraram que os processos de extração e refino do óleo a partir da variedade Margarida são tecnicamente viáveis, o que o torna excelente matéria-prima para a indústria alimentícia. Além disso, possui um perfil de ácidos graxos muito semelhantes ao azeite de oliva, predominando em ambos o ácido oléico, que em conjunto com os esteróis vegetais e a vitamina E presentes, é capaz de influenciar positivamente o controle metabólico do colesterol, prevenindo ou retardando as doenças cardiovasculares. / Healthy life habits and an equilibrate diet, associated with a high fruit and vegetable intake, are joined with the prevention of diseases and health maintenance. The avocado oil has in these composition bioactives substances that can help in the prevention and control of hyperlipidemia. As there are a few scientific researches evaluating the oil potential for human consumption, the present proposal studied the extraction and refining process of avocado oil and its functional properties. The results have been showed that extraction and refining process of Margarida's variety are technically possible, became it an excellent raw material for food industry. Besides, the fatty acid composition of avocado oil are similar to olive oil, predominating in both, the oleic acid, that together of sterols and vitamin E presents, can to influence to metabolic control of cholesterol, preventing or delaying the cardiovascular disease.

Typescript. Thesis (Ph. D.)--University of Hawaii, 1938. Bibliography: leaves 150-158.

Typescript. Thesis (Ph. D.)--University of Hawaii, 1951. Bibliography: leaves [98]-103.

Hábitos de vida saudáveis e uma dieta balanceada aliados ao alto consumo de frutas e vegetais, estão associados a redução do risco de doenças e à manutenção da saúde. O óleo de abacate possui em sua composição substâncias bioativas capazes de prevenir e controlar as dislipidemias. Como existem poucas pesquisas científicas avaliando o potencial deste óleo para consumo humano, o presente trabalho estudou os processos de extração e refino do óleo de abacate, bem como suas propriedades funcionais. Os resultados mostraram que os processos de extração e refino do óleo a partir da variedade Margarida são tecnicamente viáveis, o que o torna excelente matéria-prima para a indústria alimentícia. Além disso, possui um perfil de ácidos graxos muito semelhantes ao azeite de oliva, predominando em ambos o ácido oléico, que em conjunto com os esteróis vegetais e a vitamina E presentes, é capaz de influenciar positivamente o controle metabólico do colesterol, prevenindo ou retardando as doenças cardiovasculares. / Healthy life habits and an equilibrate diet, associated with a high fruit and vegetable intake, are joined with the prevention of diseases and health maintenance. The avocado oil has in these composition bioactives substances that can help in the prevention and control of hyperlipidemia. As there are a few scientific researches evaluating the oil potential for human consumption, the present proposal studied the extraction and refining process of avocado oil and its functional properties. The results have been showed that extraction and refining process of Margarida's variety are technically possible, became it an excellent raw material for food industry. Besides, the fatty acid composition of avocado oil are similar to olive oil, predominating in both, the oleic acid, that together of sterols and vitamin E presents, can to influence to metabolic control of cholesterol, preventing or delaying the cardiovascular disease.