Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile

Table 4

Thermal transitions of the main components present in cotyledons of SH and SNC.

Sample	Transition	Temperature (°C)			Δh
		Onset	Maximum	End	(J/g)
SH	Starch melt	69.31 ± 7.65	72.22 ± 8.22	76.05 ± 6.67	2281 ± 343
	Lipid melt	28.28 ± 2.98	32.65 ± 4.31	35.45 ± 3.77	0.1941 ± 0.2301
	Tg	−35.69 ± 2.33
SNC	Starch melt	75.69 ± 8.97	77.87 ± 7.99	79.80 ± 9.12	0.108 ± 0.121
	Lipid melt	14.22 ± 2.48	17.82 ± 3.27	21.27 ± 4.11	0.550 ± 0.022
	Tg	−38.44 ± 3.57