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LC-IMS-MS profiling of avocado acetogenins reveals tissue-dependent distribution and cultivar-specific metabolic signatures.

María Gemma Beiro-Valenzuela·Lucía Olmo-García·Sara Rodríguez-Rodríguez·Aiub Mohamed-Barara·Romina Monasterio·Elena Hurtado-Fernández·Carmen M Sánchez-Arévalo·Romina Pedreschi·Alegría Carrasco-Pancorbo
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Abstract

This study presents a comprehensive characterisation of acetogenin-related metabolites in avocado using an LC-IMS-MS workflow. A total of 26 metabolites were semi-quantified across peel, pulp and seed tissues from three cultivars (Hass, Bacon and Fuerte). The integration of ion mobility spectrometry enabled the generation of the first experimental database of collision cross section (CCS) values for avocado acetogenins, improving confidence in metabolite annotation. Results revealed a pronounced tissue-dependent distribution, with seeds and pulp as the primary reservoir of several acetogenins, whereas the peel consistently exhibited lower concentrations. In contrast, acetogenin levels remained largely stable throughout ripening. Clear cultivar-dependent differences were observed, with Hass displaying a distinct metabolic profile compared to Bacon and Fuerte. Multivariate analysis confirmed these findings, showing tissue-dependent cultivar differentiation. This study provides new insights into avocado chemical diversity and highlights the potential of avocado by-products as consistent and promising sources of bioactive acetogenins.

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PerseaAcetogeninsFruitSeedsPlant ExtractsMass SpectrometryAvocado peelAvocado pulpAvocado seedCollison cross sectionIon mobility mass spectrometryPersea americana Mill.PolyketidesJournal Article

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María Gemma Beiro-Valenzuela, Lucía Olmo-García, Sara Rodríguez-Rodríguez, Aiub Mohamed-Barara, Romina Monasterio, Elena Hurtado-Fernández, Carmen M Sánchez-Arévalo, Romina Pedreschi, Alegría Carrasco-Pancorbo. 2026-07-24. LC-IMS-MS profiling of avocado acetogenins reveals tissue-dependent distribution and cultivar-specific metabolic signatures.. https://doi.org/10.1016/j.foodchem.2026.150516

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