Affiliations 

  • 1 Laboratory of Materials, Nanotechnology, and Environment LMNE, Faculty of Sciences, Mohammed V University of Rabat, BP 1014, Rabat, Morocco
  • 2 Higher School of Education and Training (ESEF), Université Ibn Zohr, Agadir, Morocco
  • 3 International Center for Agricultural Research in the Dry Areas, Rabat, Morocco
  • 4 Sunway Microbiome Centre, School of Medical and Life Sciences, Sunway University, 47500, Sunway City, Selangor Darul Ehsan, Malaysia. learnhanl@sunway.edu.my
  • 5 Department of Pharmacology and Toxicology, College of Pharmacy, Qassim University, 51452, Buraidah, Saudi Arabia. v.samy@qu.edu.sa
  • 6 Sunway Microbiome Centre, School of Medical and Life Sciences, Sunway University, 47500, Sunway City, Selangor Darul Ehsan, Malaysia
  • 7 Faculty of Data Science and Information Technology, INTI International University, 47500, Nilai, Malaysia
  • 8 Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco. a.bouyahya@um5r.ac.ma
Sci Rep, 2023 Dec 20;13(1):22767.
PMID: 38123687 DOI: 10.1038/s41598-023-50119-y

Abstract

Eight Moroccan avocado varieties were analyzed for their nutritional composition and physicochemical properties. The nutritional contents of the sample were determined through the evaluation of the moisture, oil, ash, protein, and carbohydrate contents, and energy value calculation. Additionally, macroelements (Ca, Mg, and Na) and microelements (Fe, Zn, Cu, and Mn) were determined in the mineral profile. Oils were examined also for their fatty acid, phytosterol, and tocopherol profiles. As a result of the study, the avocado presents significant differences between the eight studied varieties (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.