Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties Serrano-García, Irene Saavedra Morillas, Carlos Beiro-Valenzuela, María Gemma Monasterio, Romina P Hurtado-Fernández, Elena Gonzalez-Fernandez, José Jorge Hormaza, José Ignacio Pedreschi, Romina Olmo-García, Lucía Carrasco-Pancorbo, Alegría Persea americana Mill. Phenolic compounds Amino acids Nucleosides Vitamins Phytohormones Avocado ripening entails intricate physicochemical transformations resulting in desirable characteristics for consumption; however, its impact on specific metabolites and its cultivar dependence remains largely unexplored. This study employed LC-MS to quantitatively monitor 30 avocado pulp metabolites, including phenolic compounds, amino acids, nucleosides, vitamins, phytohormones, and related compounds, from unripe to overripe stages, in three commercial varieties (Hass, Fuerte, and Bacon). Multivariate statistical analysis revealed significant metabolic variations between cultivars, leading to the identification of potential varietal markers. Most monitored metabolites exhibited dynamic quantitative changes. Although phenolic compounds generally increased during ripening, exceptions such as epicatechin and chlorogenic acid were noted. Amino acids and derivatives displayed a highly cultivar-dependent evolution, with Fuerte demonstrating the highest concentrations and most pronounced fluctuations. In contrast to penstemide, uridine and abscisic acid levels consistently increased during ripening. Several compounds characteristic of the Bacon variety were delineated but require further research for identification and role elucidation. 2024-07-09T10:01:39Z 2024-07-09T10:01:39Z 2024-07 journal article Irene Serrano-García, Carlos Saavedra Morillas, María Gemma Beiro-Valenzuela, Romina Monasterio, Elena Hurtado-Fernández, José Jorge González-Fernández, José Ignacio Hormaza, Romina Pedreschi, Lucía Olmo-García, Alegría Carrasco-Pancorbo, Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties, Food Chemistry, Volume 459, 2024, 140334, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2024.140334. https://hdl.handle.net/10481/93040 10.1016/j.foodchem.2024.140334 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional