الفهرس 
Chemical composition of avocado fruitOnly 14 pages are availabe for public view
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Abstract
The study aimed to evaluate the nutritional and phytochemical properties of avocado fruit and explore the possibility of using avocado puree as a fat replacer in muffins to create functional foods rich in phytochemical compounds. The results showed that avocado fruit has a high crude fat content of 15.80%, primarily composed of monounsaturated fatty acids (MUFA). The ash content was low at 1.20%, while the crude fiber content was relatively high at 6.80%. Avocado fruit is also notable for its mineral content, with high levels of potassium (495.0 mg/100g) and moderate levels of phosphorus (58.0 mg/100g), magnesium (30.0 mg/100g) and calcium (13.20 mg/100g). Additionally, avocado fruit is a good source of various vitamins. The predominant phenolic compound in Avocado fruit flesh was chlorogenic acid (17.38%). avocado fruit oil is known for its high content of monounsaturated fatty acids, particularly oleic acid (C18:1), which makes up the majority of the fatty acids in avocado oil at 50.85%.