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KMID : 1007520210300081051
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Food Science and Biotechnology
2021 Volume.30 No. 8 p.1051 ~ p.1061
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Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods
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Perez-Saucedo M. R.
Jimenez-Ruiz E. I.
Rodriguez-Carpena J. G.
Ragazzo-Sanchez J. A.
Ulloa J. A.
Ramirez-Ramirez J. C.
Gaston-Pena C. R.
Bautista-Rosales P. U.
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Abstract
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The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, oxidative stability (oxidation temperature and time, besides activation energy) and accelerated shelf life regarding hexane extraction (control). The US-CE improved the physicochemical properties such as acidity, peroxides, and iodine indexes regarding CE and Control. US-CE improved the yield, nutritional quality of fatty acids, oxidative stability, shelf life, and ω-6/ω-3 ratio regarding CE. Furthermore, US-CE improved the ratio yield/time extraction of the oil and increased the oxidation temperature regarding control. The main advantage of oils extracted using CE and US-CE concerning control was higher oxidative stability. The most representative polyunsaturated fatty acids identified in all treatments were γ-linolenic and conjugated α-linolenic acids. α-linolenic acid was only detected in US-CE and control.
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KEYWORD
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Avocado oil, Yield, Fatty acid, Omega-6/omega-3 ratio, Oxidative stability
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