. 2021 Mar 11;28(6):3384–3390. doi: 10.1016/j.sjbs.2021.02.087

Table 1.

Chemical compounds, retention time, and structure of acetone and ethanolic extracts of avocado seed (Persea americana cv. Criollo sp.).

Peak	RT	Component	% area acetone	% area ethanol	CAS*
1	6.34^A	Isoestragole	3.070	ND	104-46-1
2	6.48^A 6.48^B	Estragole	42.420	62.830	140-67-0
3	8.61^A 8.53^B	α-Cubebene	0.558	0.540	17699-14-8
4	9.16^A	Cubebene	0.093	ND	17669-14-8
5	9.54^A	α-Caryophyllene	0.186	ND	6753-98-6
6	10.06^A	α-Farnesene	0.186	ND	502-61-4
7	10.31^A 10.26^B	Germacrened D	2.791	4.459	23986-74-5
8	11.68^A	Palmitaldehyde	0.074	ND	629-80-1
9	12.57^A 12.55^B	11-Dodecen-2 one	1.860	5.945	5009-33-6
10	13.67^A 13.62^B	9,12-Octadienal	2.605	0.202	26537-70-2
11	15.06^A	Tridecanoic acid, methyl ester	5.470	ND	1731-88-0
12	16.69^A 16.65^B	Linoleic acid, methyl ester	12.058	1.451	112-63-0
13	16.75^A	Linolenic acid, methyl ester	5.917	ND	301-00-8
14	17.03^A	Linolelaidic acid, methyl ester	0.402	ND	2566-97-4
15	19.75^A 19.69^B	9,12-Octadecadien-1-ol,	0.322	3.243	506-43-4
16	20.73^A	9,12,15-Octadecatrien-1-ol	0.167	ND	506-44-5

RT: Retention time; A: Acetone extract; B: Ethanolic extract.

*Chemical Abstracts Service Registry Number from US National Institute of Standard Technology (NIST) library.