Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile
The aim of this study was to evaluate the impact of different pulp drying processes and extracting methods of avocado oil (Margarida), determined by quality indices, bioactive compounds and fatty acid profile. The avocado pulp was dried in air circulation oven at 40 °C and 60 °C, and in vacuum oven...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000133 |
| _version_ | 1797350561428799488 |
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| author | Fernanda D. Krumreich Carla Rosane B. Mendonça Caroline D. Borges Michele M. Crizel-Cardozo Marco Aurélio Z. dos Santos Deborah M Otero Rui C. Zambiazi |
| author_facet | Fernanda D. Krumreich Carla Rosane B. Mendonça Caroline D. Borges Michele M. Crizel-Cardozo Marco Aurélio Z. dos Santos Deborah M Otero Rui C. Zambiazi |
| author_sort | Fernanda D. Krumreich |
| collection | DOAJ |
| description | The aim of this study was to evaluate the impact of different pulp drying processes and extracting methods of avocado oil (Margarida), determined by quality indices, bioactive compounds and fatty acid profile. The avocado pulp was dried in air circulation oven at 40 °C and 60 °C, and in vacuum oven at 60 °C. The oil was extracted by mechanical press or by Soxhlet method. The acidity, peroxide value, iodine, refractive indices; phenolic compounds; carotenoids; chlorophyll; tocopherols; antioxidant activity; fatty acid profiles; ratio between hypocholesterolemic and hypercholesterolemic fatty acids (h/H); atherogenic and thrombogenic indices, besides avocado pulp characteristics were evaluated. The best oil quality was found for pulp dried at 60 °C under vacuum combined with Soxhlet extraction. The content of bioactive compounds was higher when the pulp was dried at 60 °C in an oven with air circulation combined with mechanical pressing. No significant effect was observed on the fatty acid profile. The atherogenic and thrombogenic indices showed low values and h/H ratio, within the desirable. The results showed advantage in drying the pulp at 60 °C. The oil evidenced being a good source of bioactive compounds, presenting an interesting fatty acid profile, h/h ratio, atherogenic and thrombogenic indices. |
| first_indexed | 2024-03-08T12:46:43Z |
| format | Article |
| id | doaj.art-c5f72e28caa442918e1f7e96361b8b8b |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T12:46:43Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-c5f72e28caa442918e1f7e96361b8b8b2024-01-21T05:11:15ZengElsevierFood Chemistry Advances2772-753X2024-06-014100617Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profileFernanda D. Krumreich0Carla Rosane B. Mendonça1Caroline D. Borges2Michele M. Crizel-Cardozo3Marco Aurélio Z. dos Santos4Deborah M Otero5Rui C. Zambiazi6Departament of Food Science, Federal University of Bahia, Campus Canela, Salvador/Ba 40110-150, BrazilCenter of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitário, P.O. Box 354, Pelotas/RS 96010-900, BrazilCenter of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitário, P.O. Box 354, Pelotas/RS 96010-900, BrazilCenter of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitário, P.O. Box 354, Pelotas/RS 96010-900, BrazilCenter of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitário, P.O. Box 354, Pelotas/RS 96010-900, BrazilGraduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil; Corresponding author at: Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110907, Brazil.Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitário, P.O. Box 354, Pelotas/RS 96010-900, BrazilThe aim of this study was to evaluate the impact of different pulp drying processes and extracting methods of avocado oil (Margarida), determined by quality indices, bioactive compounds and fatty acid profile. The avocado pulp was dried in air circulation oven at 40 °C and 60 °C, and in vacuum oven at 60 °C. The oil was extracted by mechanical press or by Soxhlet method. The acidity, peroxide value, iodine, refractive indices; phenolic compounds; carotenoids; chlorophyll; tocopherols; antioxidant activity; fatty acid profiles; ratio between hypocholesterolemic and hypercholesterolemic fatty acids (h/H); atherogenic and thrombogenic indices, besides avocado pulp characteristics were evaluated. The best oil quality was found for pulp dried at 60 °C under vacuum combined with Soxhlet extraction. The content of bioactive compounds was higher when the pulp was dried at 60 °C in an oven with air circulation combined with mechanical pressing. No significant effect was observed on the fatty acid profile. The atherogenic and thrombogenic indices showed low values and h/H ratio, within the desirable. The results showed advantage in drying the pulp at 60 °C. The oil evidenced being a good source of bioactive compounds, presenting an interesting fatty acid profile, h/h ratio, atherogenic and thrombogenic indices.http://www.sciencedirect.com/science/article/pii/S2772753X24000133DryingExtractionTocopherolPigments |
| spellingShingle | Fernanda D. Krumreich Carla Rosane B. Mendonça Caroline D. Borges Michele M. Crizel-Cardozo Marco Aurélio Z. dos Santos Deborah M Otero Rui C. Zambiazi Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile Food Chemistry Advances Drying Extraction Tocopherol Pigments |
| title | Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile |
| title_full | Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile |
| title_fullStr | Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile |
| title_full_unstemmed | Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile |
| title_short | Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile |
| title_sort | margarida avocado oil effect of processing on quality bioactive compounds and fatty acid profile |
| topic | Drying Extraction Tocopherol Pigments |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24000133 |
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