Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix.

Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols. The viscosity of gastrointestinal medium was related to the initial fruit firmness and modulated the bioaccessibility of neoxanthin, violaxanthin, lutein and luteoxanthin, while particle size and ζ-potential influenced the bioaccessibility of fatty acids. Lipolysis degree highly altered the bioaccessibility of luteoxanthin, pheophytin b, and α-tocopherol indicating that these digestive events are highly involved in the bioaccessibility of FSBC. In summary, FSBC from avocado fruit are highly bioaccessible, but their bioaccessibility depends on fruit ripening stage and FSBC type and concentration.