Volatile Organic Compounds And Fatty Acids Profile Of Avocado (Persea Americana) And Its Health Benefits

The characterization and evaluation of phytogenetic resources, based on their content of fatty acids and in volatile organic compounds (VOC) allow to determine their potential usefulness. There have been few recent studies related to the VOC found in avocado, which can vary depending on the place of origin, genetics and phenotypes. These compounds have been associated to healthy benefits effects. The objective of the present work was to present the current literature review of the phytochemistry of creole avocado compared to commercial varieties. VOC were found to confer an aroma profile that identifies various varieties, and that fatty acids are responsible for the synthesis of some VOC. In the creole avocado leaf, 26 VOC were identified, being 8 monoterpenoids, 7 sesquiterpenes, 6 phenylpropanoids and 4 alkane; these VOC have not been found in the commercial varieties. On the other hand, the Drymifolia variety is characterized by its phenolic content, various fatty acids and acetogenins. These chemical components have also been associated with various health benefits such as anticancer activity in colon, prostate and K562 cells, anti-inflammatory and antioxidant activity. This has led to the interest in promoting its use as an ingredient, additive or phytopharmaceutical in the food or biotechnology industry.