Amino Acid And Fatty Acid Analysis Of Avocado (Persea Americana) Powder

Abstract

Avocado (Persea americana) is a well-known food ingredient with a variety of health benefits. Avocado powder is derived from dried and ground avocados. This article focuses on the amino acid and fatty acid composition of avocado powder, highlighting its potential health benefits and applications in food science. The lipid extract of the sample was analyzed using gas chromatography-mass spectrometry (GC-MS) and characterized by the presence of saturated, monounsaturated, and polyunsaturated fatty acids, with the following percentages: lysine, leucine, valine, linoleic acid, glutamic acid, and aspartic acid. The presence of 1.2 and 1.5 grams of valine per 100 grams of the avocado powder contributes to muscle health and metabolic regulation. The high concentration of olic acid in avocado powder adds to its overall nutritional profile, supporting various bodily functions ranging from muscle repair and immune response to energy metabolism and cognitive health. This makes avocado powder an attractive ingredient for dietary supplements, protein-rich foods, and functional food products aimed at promoting overall health and well-being.