Quantitative Profiling of Nutraceutical Constituents in the Pulp of Four Avocado Cultivars: A Comprehensive Study from the Itasy and Vakinankaratra Regions of Madagascar

Abstract

The study of avocado pulp samples reveals distinct mineral compositions, highlighting their potential for nutritional and industrial applications. Notably, the Fucca variety from Vakinankaratra shows the highest magnesium levels, while elements such as sulfur, calcium, and cobalt are absent. Potassium, magnesium, and aluminum are present across varieties, with other minerals detectable in trace amounts. Fucca surpasses the Fuerte and Bacon cultivars in mineral content, with water content ranging from 46% to 55%. The protein content is significantly higher in Fucca from Vakinankaratra (42.28%) and Fuerte from Itasy (46.01%) compared to other varieties, which have much lower protein levels. Organic matter is high in all varieties, especially Fucca from Itasy (69.37%). Water-extractable substances are notably higher in Fucca from Itasy, contrasting with the absence of flavonoids and leucoanthocyanins in Bacon and Fuerte pulps. All varieties contain trace amounts of tannins, with low polyphenol levels in Fucca from Itasy. Different quantities of pulp and drying methods influence oil yield, varying from 49 to 56 grams per 100 grams of dry pulp. Fucca from Vakinankaratra has the highest oil content (56.93%), followed by Fucca from Itasy (53.15%), Bacon from Vakinankaratra (52.03%), and Fuerte from Itasy (49.37%). These findings highlight the nutritional diversity of avocado varieties, suggesting potential targeted applications in the food, pharmaceutical, and cosmetic industries to optimize the use and value of this versatile fruit.