Physicochemical and Rheological Characterization of Avocado Oils

Jorge, Tamara de Souza; Polachini, Tiago Carregari; Dias, Liara Silva; Jorge, Neuza; Telis‐Romero, Javier

doi:10.1590/s1413-70542015000400010

Cited by 25 publications

(12 citation statements)

References 24 publications

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“…However, beta-tocopherol and delta-tocopherol were not detected in the oils of the imported avocado varieties. Jorge [16] also reported that Brazilian avocado oils did not contain beta-tocopherol and deltatocopherol. The variation of tocopherol composition in avocado oils might depend mainly on the geographical conditions and harvest session of the fruits.…”

Section: Tocopherol Content Of Avocado Oilsmentioning

confidence: 97%

“…[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.…”

Section: Introductionmentioning

confidence: 99%

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

Manaf

Rahardjo

Yusof

et al. 2018

International Journal of Food Properties

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The oils obtained from three Indonesian avocado (Persea americana) cultivars namely Merah bundar, Ijo bundar and Ijo panjang, were compared to the oils obtained from imported Fuerte and Shepard avocado varieties in terms of lipid characteristics and tocopherol content. The oils of all avocado varieties existed in a semisolid form, except that of the Fuerte variety. Free fatty acids and peroxide levels in the oils obtained from locally grown avocado were lower than the levels in the oils obtained from imported avocados, implying that local avocado oils have a better oxidative stability. Interestingly, the tocopherol (alpha, beta, gamma and delta) content of local avocado oils was also much higher than that of imported avocado oils. Meanwhile, differences in the FTIR spectrum of avocado oils were found at frequencies of 1034 and 968 cm −1. There were also some differences in the fatty acid and triacylglycerol composition of avocado oils. Due to these differences, the physicochemical characteristics and the solidification and thermal profiles of the oils obtained from local avocado cultivars were completely different from those of the imported avocado varieties (Fuerte and Shepard).

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Section: Tocopherol Content Of Avocado Oilsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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

Manaf

Rahardjo

Yusof

et al. 2018

International Journal of Food Properties

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“…In the specific case of olive oils, the main influencing factors are fatty acid composition and temperature. Although different oils have distinct fatty acid compositions, the differences observed in their physical properties when applying predicting models should be evaluated, as has been previously done by many authors . Confirmatory studies are a very useful tool for evaluating the accuracy of existing models and for assessing the true significance of these variations in practice.…”

Section: Introductionmentioning

confidence: 99%

Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach

Ribeiro

Polachini

Carvalho

et al. 2017

Euro J Lipid Sci & Tech

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The aim of this study was to investigate the Newtonian viscosity and density of different types of olive oils with the ultimate aim of optimizing the unit operations involved in their production process. A total of 14 oils were selected and tested at a wide range of temperatures. These included ten extra virgin olive oils (EVOOs) and four olive oils (OOs) from five different countries of origin. The oils were analyzed to determine their fatty acid (FA) composition and all were found to contain large amounts of monounsaturated FAs such as oleic acid. FA composition did not appear to influence density, but viscosity demonstrated slight differences in activation energy in accordance with monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) content. Both viscosity and density were affected by temperature. When the oils were heated, viscosity decreased exponentially following an Arrhenius type equation, while density decreased linearly. Rheological data was fitted well to theoretical results for absolute temperature and FA composition simultaneously, displaying fitting parameters different to those published in literature. A brief study of the fluid dynamics of the oils indicated close agreement between theoretical and experimental friction factor, confirming the accuracy of the prediction models reported in this work. Practical applications: If variations in fatty acid composition are not taken into account during olive oil production processes, problems could be encountered. In other words, over‐ or underestimating the liquid's dynamic properties could have adverse effects on pumping, refining, and other essential operations. This investigation therefore aimed to provide mathematical models to assess the thermophysical properties of various olive oils at a wide range of temperatures. Analyzing changes in density and dynamic viscosity provided valuable data that can be used to ensure equipment and processes are properly designed. The scarcity of fluid dynamic research in this specific area makes this investigation particularly relevant. Not only did it provide information about pressure loss in pipes and other parts of the machinery, it also proved useful in confirming the accuracy of prediction models reported by researching experimental density and rheological parameters. This work evaluated the fluid dynamic as a classical method to confirm the determination of the thermophysical properties of different commercial olive oils.

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“…Entretanto, esta composição de ácidos graxos pode ser influenciada pelas cultivares, estágio de maturidade, região anatômica da fruta e localização geográfica para crescimento das plantas (TANGO et al, 2004). Jorge et al (2015), comparando os resultados obtidos entre as variedades Margarida e Hass observaram que a variedade Margarida apresentou maior teor de ácido palmítico (16:0), assim como maiores quantidades de ácidos graxos polinsaturados n-6 e n-3, linoleico (14,84 g 100 g -1 de fração lipídica) e alfalinolênico (1,25 g 100 g -1 de fração lipídica), respectivamente.…”

Section: áCidos Graxosunclassified

Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (persea americana mill)

Santos

Zimmer

Souza³

et al. 2019

BJD

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Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (persea americana mill)Addition of hydrocolloids in gluten-free breads followed by enrichment with avocado pulp (persea americana mill)A doença celíaca é uma enteropatia crônica, que afeta o intestino delgado de indivíduos geneticamente predispostos. É ocasionada pela ingestão do glúten e possui uma única forma de tratamento, uma dieta livre das proteínas deste composto. Por isso, procura-se desenvolver produtos, isentos de glúten que possuam alto valor nutricional e características estéticas aceitáveis pelo consumidor. Neste estudo buscou-se otimizar a concentração de hidrocolóides em formulações de pães isentos de glúten para posterior enriquecimento com polpa de abacate (Persea americana Mili). A otimização ocorreu por meio de um planejamento fatorial completo 2 2 . Análises físico químicas foram realizadas na polpa de abacate e posteriormente através de um planejamento de misturas binário incorporada aos pães. Verificou-se que a goma xantana não apresentou efeito sobre as características reológicas desejadas e por isso, não foi utilizada. Os resultados observados apontaram para a menor concentração de hidroxipropilmetilcelulose como a região de maior volume e menor firmeza nos pães. Com a adição da polpa observou-se um aumento nos teores de umidade, cinzas, proteína bruta e lipídeos e uma ótima razão entre os ácidos graxos das famílias n-6 e n-3. Por meio da função de desejabilidade o ensaio do ponto centroide do planejamento de misturas foi caracterizado como a melhor formulação nas respostas volume específico e firmeza do miolo do pão. Com base nos resultados conclui-se que com a incorporação da polpa de abacate ocorreu um aumento no valor nutricional dos pães e que a menor concentração de hidroxipropilmetilcelulose contribuiu para a formação de um pão com maior volume e menor firmeza.Palavras-chave: Pão, Hidroxipropilmetilcelulose, Goma xantana, Superfície de resposta. ABSTRACTCeliac disease is a chronic enteropathy that affects the small intestine of genetically predisposed individuals. It is caused by the ingestion of gluten and has a unique form of treatment, a diet without the proteins of this compound. Therefore, it is sought to develop gluten-free products that have high aggregate nutritional value and rheological characteristics acceptable to the consumer. This study aimed to optimize the concentration of hydrocolloids in formulations of gluten-free breads for enrichment with avocado pulp (Persea americana Mili). The optimization occurred through a complete factorial design 2 2 , and response surface analysis. For the incorporation of the pulps, physical chemical analyzes were performed on the avocados and later applied through a planning of binary mixtures. The observed results indicate lower levels of the hydroxypropylmethylcellulose concentrations as the region of greater volume and less firmness in the loaves. By means of secondary tests it was verified that the xanthan gum had no effect on the desired rheo...

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Physicochemical and Rheological Characterization of Avocado Oils

Cited by 25 publications

References 24 publications

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

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

Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach

Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (persea americana mill)

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