Bioactive compounds and quality parameters of avocado oil obtained by different processes

Food Chem. 2018 Aug 15:257:376-381. doi: 10.1016/j.foodchem.2018.03.048. Epub 2018 Mar 13.

Abstract

The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.

Keywords: Breda variety; Drying; Fatty acids.

MeSH terms

  • Fatty Acids / analysis
  • Fatty Acids / isolation & purification
  • Fruit / chemistry
  • Fruit / metabolism
  • Liquid-Liquid Extraction
  • Oleic Acid / analysis
  • Oleic Acid / isolation & purification
  • Persea / chemistry*
  • Persea / metabolism
  • Plant Extracts / chemistry*
  • Plant Oils / chemistry*
  • Temperature

Substances

  • Fatty Acids
  • Plant Extracts
  • Plant Oils
  • Oleic Acid