Effect of Varietal Differences on Composition and Thermal Characteristics of Avocado Oil

Abstract

A study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured-avocado fruits were assessed for basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification characteristics. In comparison to Hass variety, the oil contents of the local avocado cultivars were significantly lower and found to be mostly in semisolid form. As a common feature, oils of both local cultivars and Hass variety are found to have oleic acid as the most dominant fatty acid. However, there are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAG of local avocado cultivars were POO, followed by POL, OOO and PPO, the dominant TAG of Hass variety were OOO, followed by PPO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars are found to possess iodine value, slip melting point, melting and solidification characteristics, which are completely different from those of the imported Hass avocado variety.

A Review of Extraction Techniques for Avocado Oil

“…Also the triglyceride profile of avocado oil can be distinctly different from various cultivars. For example, the dominant triglyceride of avocado located in Malaysia were POO, followed by POL, OOO and PPO, while major triglyceride of Hass avocado variety imported from Australian were OOO, followed by POO, OOL and POL 9 . The triglyceride composition may vary by extraction methods.…”

Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia

“…[11][12][13][14][15] In addition, the physicochemical characteristics of avocado oils have been evaluated in several countries. [14,[16][17][18][19][20][21][22] Indriyani [23] analyzed the physicochemical properties of different varieties of Indonesian avocado oils (Bantul, Purwokerto, and Garut). However, the Indonesian government does not highlight the production of these avocado varieties.…”

Efecto de localidad y madurez sobre el perfil de ácidos grasos del fruto de aguacate ‘hass’

“…Puede verse en todas las muestras analizadas, el ácido oleico es el ácido monoisaturado mayoritario en el aguacate. Se ha reportado que el ácido oleico es el ácido graso predominante en aguacate 'Hass' cultivado en Australia, Malasia (Yanty et al, 2011) y Colombia (Pedro y Velásquez, 2015).Sin embargo, la presencia de ácido oleico en forma mayoritaria no es el único factor deseable desde el punto de vista de la salud. Se ha demostrado que entre mayor sea la relación oleico/linoleico (O/L) en el aceite de aguacate, es mejor para la salud, en particular a problemas cardiovasculares (Hwang et al, 1997).…”

“…It can be seen that in all samples analyzed, oleic acid is the predominant monoisaturated acid in avocado. It has been reported that oleic acid is the predominant fatty acid in avocado 'Hass' grown in Australia, Malaysia (Yanty et al, 2011) andColombia (Pedro andVelásquez, 2015).However, the presence of oleic acid in the majority form is not the only factor desirable from the point of view of health. It has been shown that the greater the oleic/linoleic (O/L) ratio in avocado oil, the better the effect on health, particularly on cardiovascular problems (Hwang et al, 1997).…”