Chemical characterization of commercial and single-variety avocado oils

Abstract

SUMMARY:This work aimed to determine the major and minor compounds of avocado oils. Mono-varietal oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars were obtained by means of an Abencor® system, while commercial oils from Brazil, Chile, Ecuador and New Zealand were purchased locally. The content of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-methyl-and dimethyl-sterols, squalene and tocopherols were determined. The main triacylglycerols were those with ECN48. In addition, the oleic, palmitic and linoleic acids prevailed. Desmethyl-sterols were the principal minor compounds. Low amounts of aliphatic and terpenic alcohols were also found. Squalene concentrations were higher in Bacon, Fuerte and Pinkerton oils than in the other oils. The most abundant tocopherol was α-tocopherol. Partial least squares discriminant analysis made it possible to express the differences among the samples. To summarize, this work brings a different approach to the complete characterization of avocado oil. RESUMEN: Caracterización química de aceites monovarietales y comerciales de aguacate. El objetivo de este trabajo ha sido la determinación los componentes mayoritarios y minoritarios del aceite de aguacate. Los aceites monovarietales de las variedades Bacon, Fuerte, Hass y Pinkerton se obtuvieron mediante un sistema Abencor®, mientras que los aceites comerciales de Brasil, Chile, Ecuador y Nueva Zelanda se compraron en la localidad. Se determinó el contenido de triacilgliceroles, ácidos grasos, alcoholes alifáticos y terpénicos, desmetilmetil, metil y dimetil esteroles, escualeno y tocoferoles. Los principales triacilgliceroles fueron aquellos con ECN48. Además, prevalecieron los ácidos grasos oleico, palmítico y linoleico. Los desmetil esteroles fueron los compuestos minoritarios principales. También se encontraron bajas cantidades de alcoholes alifáticos y terpénicos. Las concentraciones de escualeno fueron más altas en los aceites de las variedades Bacon, Fuerte y Pinkerton que en las otras variedades. El tocoferol más abundante fue el α-tocoferol. El análisis discriminante de mínimos cuadrados permitió expresar las diferencias entre las muestras. En resumen, este trabajo aporta un enfoque diferente a la caracterización completa del aceite de aguacate.

Avocado Oil: Characteristics, Properties, and Applications

“…In addition, techniques, such as ultra-high-performance liquid chromatography (UHPLC), coupled with mass spectrometry (UHPLC-MS) or a photodiode array detector (UHPLC-PDA), as well as Inductively Coupled Plasma Mass Spectrometry (ICP-MS), have been used for the identification and/or quantification of analytes, such as polyphenols, squalene and minerals, respectively [36,37]. Other analytical techniques have been used for the qualitative determination of the components present in avocado oil, including 13 C nuclear magnetic resonance spectroscopy (NMR), which has been used for the identification of its major components, including fatty acids [38]. At the same time, 1 H Nuclear magnetic resonance spectroscopy ( 1 H-NMR) has been used for the detection of the minor components present in other vegetable oils [39].…”

Antioxidant, anti-cancer and anti-arthritic activities of acetogenin-rich extract of avocado pulp

“…It was reported previously by Alkhalaf et al [8] that oleic acid was the main fatty acid present in avocado oil. A typical fatty acid profile composed of palmitic (C16:0) 10-25%, oleic (C18:1) 60-80%, linoleic (C18:2) 7-20%, and linolenic (C18:3) 0.2-1% acids of avocado oil was observed by some authors [36,37].…”

Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts

“…Recently, others range have been reported for fatty acids from several avocado oils, which include increasing the proportion of unsaturated fatty acids, and therefore their predisposition to oxidation: Palmitic at 10.0–35.2%; palmitoleic at 2.8–16.1%; stearic at 0.2–1.5%; oleic at 36.9–74%; linoleic at 6.1–21.2%; and linolenic at 0.3–2.1%. In addition, the presence of ω7, ω9, and ω11 isomers of oleic and palmitoleic acids in avocado oil has been described [ 42 ]. During the oxidation of edible oils at high temperatures (>100 °C), it has been shown that polyunsaturated fatty acids have a higher degradation rate, followed by monounsaturated fatty acids and finally saturated fatty acids [ 43 ].…”