Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile

Krumreich, Fernanda D.; Mendonça, Carla Rosane B.; Borges, Caroline D.; Crizel-Cardozo, Michele M.; dos Santos, Marco Aurélio Z.; Otero, Deborah M; Zambiazi, Rui C.

doi:10.1016/j.focha.2024.100617

Cited by 8 publications

(3 citation statements)

References 31 publications

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“…Moreover, Babiker et al [36], who examined the pulp of the Pinkerton cultivar, also observed an increase in the oleic acid content after treatment with all drying systems (HAD, air, microwave). Krumreich et al [39] observed that HAD or VD at 60 °C compared with HAD at 40 °C resulted in lower peroxide numbers and iodine values, suggesting that too low temperatures may not have effectively inactivated the enzymes. These different findings might have been due to the differences in the avocado cultivars studied and the different drying methods and conditions that were applied.…”

Section: Fatty Acid Composition In Dried Pulpmentioning

confidence: 99%

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

Marović,

Badanjak Sabolović,

Brnčić

et al. 2024

Foods

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The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28–57.93%), followed by palmitic acid (19.90–29.45%) and linoleic acid (8.44–14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.

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Section: Fatty Acid Composition In Dried Pulpmentioning

confidence: 99%

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

Marović,

Badanjak Sabolović,

Brnčić

et al. 2024

Foods

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“…En el caso de la cáscara ocurre un efecto contrario; a mayor madurez, menor contenido de agua, lo que incrementa la cantidad de fibra insoluble (Barbosa et al 2016, Astudillo y Rodríguez 2018, Vivero et al 2019, Ramos et al 2021. En esta investigación se encontraron resultados similares a los mencionados anteriormente para los distintos parámetros bromatológicos, con valores de 7.30 -11.54% de carbohidratos y de 1.11 -1.75% de proteína para aguacate variedad Margarida (Krumreich et al 2024). Hay que resaltar que existen una serie de factores que afectan directamente la composición nutrimental del aguacate, entre ellos: variedad del aguacate, grado de maduración, clima, altitud, latitud, manejo agronómico y la composición del suelo (Araújo et al 2018, Guzmán et al 2017, Salazar et al 2016.…”

Section: Discusión Análisis Proximalunclassified

“…Estudios previos han determinado que el secado de la pulpa del aguacate por diferentes métodos es un factor que influye en la calidad, y composición química de los productos del aguacate (Cervantes-Paz y Nunez-Vilchis 2023). Además de que se ha verificado que la pulpa secada a 60 °C otorga un mayor contenido de carotenoides, clorofila y compuestos fenólicos (Krumreich et al 2024). Los ácidos hidroxibenzóicos se encuentran en menor cantidad que los ácidos hidroxicinámicos; sin embargo, en la literatura se reporta la presencia de ácidos benzoico, gentísico, gálico y 4-hidroxibenzoico y vanillina, en la pulpa y cáscara del fruto de aguacate (Figueroa et al 2018).…”

Section: Identificación De Compuestos Polifenólicos Por Análisis Hplc/msunclassified

Nutrimental, physicochemical and sensory properties of creole avocado fruits from Parras de la Fuente, Coahuila

Chávez-García,

De León-García,

Campos-Múzquiz

et al. 2024

Ecosist. Recur. Agropec.

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The city of Parras de la Fuente, Coahuila is characterized by having criollo avocado trees with different morphological properties. However, very little information is available on their fruit nutritional and sensory characteristics. The objective of this work was to perform the bromatological, mineral, phytochemical and sensory characterization of 7 avocado landraces. The proximal analysis was carried out using standardized tests by the AOAC (2019), while the phytochemical content was determined using HPLC/MS equipment. Subsequently, the samples were evaluated using a hedonic test. The bromatological analysis showed significant differences in the total of the samples for the different response variables, which indicates the great genetic diversity among the sampled trees. The mineral that were determined in the highest concentration were Potassium, Magnesium and Calcium. Thirty-eight different phytochemical compounds were identified in the fruits, with a greater presence of flavones. While the sensory analysis showed a significant difference among the avocado landraces for the evaluated attributes. The flavor and texture attributes were the most important for the consumer preference. Different environmental factors (soil, climate, altitude, latitude, maturity) modify the nutritional composition of the avocado and its organoleptic characteristics. The results of this work may help propagation, fruit diversification and development of companies focused on this fruit in Parras de la Fuente, Coahuila.

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Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families

Soares,

de Souza Lima,

da Silva

et al. 2024

Eur Food Res Technol

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Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile

Cited by 8 publications

References 31 publications

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes

Nutrimental, physicochemical and sensory properties of creole avocado fruits from Parras de la Fuente, Coahuila

Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families

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