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

Krumreich, Fernanda Döring; Borges, Caroline Dellinghausen; Mendonça, Carla Rosane Barboza; Jansen-Alves, Cristina; Zambiazi, Rui Carlos

doi:10.1016/j.foodchem.2018.03.048

Cited by 99 publications

(86 citation statements)

References 29 publications

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“…This observation partially agrees with Kozłowska et al, who stated that the use of a polar solvent during oil extraction able extract a greater amount of phenolic content from the plant materials. Previously, the TPC of mechanically pressed avocado oil and commercial avocado oil were reported to be 46.07–77.36 mg GAE/100 g and 4.26–5.69 mg GAE/100 g, respectively . These values were much lower than the present study.…”

Section: Resultscontrasting

confidence: 86%

“…This can be attributed to the good solubility of carotenoids in organic solvents such as hexane, petroleum ether, and ethyl acetate . Krumreich et al reported very much higher of TCC (75.00–104.62 mg β‐carotene/kg) in mechanically pressed avocado oil than the present study. In contrast, Wong et al reported the TCC of cold‐pressed avocado oil was 1.0–3.5 mg kg −1 .…”

Section: Resultscontrasting

confidence: 42%

“…Extractions of avocado oil using organic solvents, centrifugation force, supercritical fluid, and cold‐pressing have been studied extensively in the past. However, chemical properties of the oil obtained following different extraction methods, particularly the qualities, bioactive phytochemicals, volatile components, and antioxidant capacities, have not been investigated.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

Tan

Chong

Hamzah

et al. 2018

Euro J Lipid Sci & Tech

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The quality characteristics, bioactive phytochemicals, volatile compounds, and antioxidant capacities of virgin avocado oil extracted using a couple of green methods, namely, subcritical CO2 extraction (SCO2) and ultrasound‐assisted aqueous extraction (UAAE), are compared with the oil extracted using the conventional solvent extraction. Results indicate the quality properties of avocado oil are unaffected by extraction methods. The total phenolic content of avocado oil is in the range of 111.27–130.17 mg GAE/100 g and the major phytosterol is β‐sitosterol (1.91–2.47 g kg−1). Avocado oil extracted using SCO2 exhibits two to four times greater levels of α‐ and γ‐tocopherols than solvent extraction and UAAE. The volatile components associated with nutty and grassy flavors are only detected in avocado oil extracted under low‐temperature extraction conditions such as SCO2 and UAAE. Based on the antioxidant capacity tests, avocado oil obtained by SCO2 exhibits the strongest antioxidant capacity compared with solvent extraction and UAAE. Practical Applications: Virgin avocado oil extracted using subcritical CO2 method exhibits superior levels of tocopherols content and antioxidant capacity than ultrasound‐assisted aqueous and conventional solvent methods. Subcritical CO2 is a promising oil extraction technique to obtain solvent‐free avocado oil with potential uses in functional foods and health care products. Virgin avocado oil is extracted using subcritical CO2 and ultrasound‐assisted aqueous techniques. The properties of the oil are compared with conventional solvent‐extracted oil. The percentage of antioxidant activity decreases in the order of SCO2‐extracted oil > solvent‐extracted oil > UAAE‐extracted oil.

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Section: Resultscontrasting

confidence: 86%

Section: Resultscontrasting

confidence: 42%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

Tan

Chong

Hamzah

et al. 2018

Euro J Lipid Sci & Tech

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“…The physicochemical characteristics of oil as well as the bioactive and harmful components are reported in Table to evaluate the oil quality of rapeseed oil extracted by the AAEP with soak‐heating pretreatment. The acidity value and peroxide value of refined rapeseed oil extracted by the AAEP were just 0.05 g kg −1 and 0.92 mmol kg −1 , respectively, which were both lower than that of commercial oils (commercial oil A was produced by pressing, commercial oil B was produced by hexane extraction) and meet the CAC standard . These values are also lower than that reported by Krumreich et al .…”

Section: Resultscontrasting

confidence: 51%

Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

et al. 2019

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BACKGROUND The alcohol‐assisted aqueous extraction processing (AAEP) of oil has many advantages such as no need for demulsification and relative low cost compared with enzymatic aqueous extraction processing (EAEP). Three kinds of thermal pretreatments including dry‐heating, wet‐heating and soak‐heating followed by the AAEP of rapeseed oil were investigated. RESULTS Both soak‐heating and wet‐heating had a higher contribution rate to oil yield than dry‐heating due to the enhancement of heat transfer rate owing to the high moisture content in the rapeseed cells. However, oil from soak‐heated rapeseeds showed a much lower level on peroxide value (0.41 mmol kg−1) than that of wet‐heated rapeseeds (5.23 mmol kg−1). In addition, transmission electron microscopy images illustrated that promoting effects of soak‐heating and wet‐heating on oil release were attributed to the coalescence of oil bodies. A relative low concentration of alcohol solution as an extraction medium, the highest oil recovery of 92.77% was achieved when ground rapeseeds (mean particle size: 21.23 µm) were treated with 45% (v/v) alcohol for 2 h at 70 °C and pH 9.0. Both the acid value and the peroxide value are lower than the commercial oil produced by extrusion and hexane extraction. Furthermore, the oil produced from AAEP also had higher content of tocopherols and lower content of trans‐fatty acids than the commercial oil. CONCLUSION AAEP of oil from soak‐heated rapeseeds is a promising alternative to conventional oil extraction methods. © 2019 Society of Chemical Industry

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“…Other important fatty acids of avocado fruit, although less abundant, are linoleic (polyunsaturated) and palmitic (saturated) acids . According to the American Dietetic Association (ADA), avocado fruit is classified as a functional food owing to its high nutritional value and proven beneficial effects on human health due to the presence of many bioactive lipid‐soluble components …”

Section: Introductionmentioning

confidence: 99%

Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

et al. 2019

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Background The oil content, composition and marketing threshold value of an avocado depends on the cultivar hence, identifying the cultivar of the avocado fruit is desirable. However, analytical methods have not been reported with this aim. Results A multivariate classification tree method was proposed to discriminate three commercial botanical varieties of avocado: Hass, Fuerte and Bacon, using high‐performance liquid chromatography coupled to a charged aerosol detector (HPLC‐CAD). Prior to the chromatographic analysis the avocados were lyophilized and then the oil fraction was extracted using a pressurized liquid extraction system. Normal and reverse phase liquid chromatography were applied in order to obtain the chromatographic fingerprint for each sample. Soft independent modelling of class analogies (SIMCA) and partial least‐squares discriminant analysis (PLS‐DA) were applied. Classification quality metrics were determined to evaluate the performance of the classification. Several strategies to develop the classification models were employed. Finally, the useful application of ‘classification trees’ methodology, which has been scarcely applied in the field of analytical food control, was evaluated to perform a multiclass classification. Conclusion Discrimination of the three botanical varieties was achieved. The best classification was obtained when the PLS‐DA is applied on the normal‐phase chromatographic fingerprints. Classification trees are showed to be useful tools that provide complementary information to single concatenated models showing different results from the same prediction sample set. © 2019 Society of Chemical Industry

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

Cited by 99 publications

References 29 publications

Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

Combination of thermal pretreatment and alcohol‐assisted aqueous processing for rapeseed oil extraction

Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

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