A Review of Extraction Techniques for Avocado Oil

Qin, Xiaoli; Zhong, Jinfeng

doi:10.5650/jos.ess16063

Cited by 57 publications

(65 citation statements)

References 21 publications

(31 reference statements)

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“…The pre‐treated freeze‐dried sample had high FFA, indicating high enzymatic rancidity (breakdown of RSF by lipases). The lipase enzyme activity, which was still active in the freeze‐dried seed, released FFA via decomposition of fats, thereby resulting in high FFA . This result indicated that drying pre‐treatment of sample have some impacts on the level of FFA in the fats.…”

Section: Resultsmentioning

confidence: 99%

“…The lipase enzyme activity, which was still active in the freeze-dried seed, released FFA via decomposition of fats, thereby resulting in high FFA. 21 This result indicated that drying pre-treatment of sample have some impacts on the level of FFA in the fats. Although freeze-drying can preserve the raw quality and bioactive compounds in the seeds, its preservation effect greatly depends on the type of chemical compounds present and the type of sample used.…”

Section: Free Fatty Acid Valuementioning

confidence: 88%

“…The pre‐treatment of oilseeds prior to extraction process may affect total oil yield and its quality . Pre‐treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield . Different drying methods may have different effects on the microstructures and quality of the products and may have different yields.…”

Section: Introductionmentioning

confidence: 99%

“…[17][18][19][20] Pre-treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield. 21 Different drying methods may have different effects on the microstructures and quality of the products and may have different yields. For example, Zhang et al, 19 who studied the effects of different drying methods (ie, oven-drying, freeze-drying, vacuum-drying, and microwave-drying) on the extraction rate and qualities of flaxseed oil, reported that microwave-drying and freeze-drying have the highest extraction rates and yields (46.36% and 46.16% vs 33.90%) compared to native flaxseed.…”

mentioning

confidence: 99%

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Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical properties, and crystal morphology. Response surface methodology (RSM) was used in the optimisation and investigation of the effects of three process conditions: seed weight (g), extraction time (min), and solvent volume (ml) on RSF yield. Under optimal conditions, a maximum RSF yield of 44.14% was obtained. The differences between RSF pre‐treated with oven‐drying and RSF with freeze‐drying methods in slip melting point (38.3°C to 39.7°C), free fatty acid (3.13 to 3.50 mg KOH/g fat), peroxide value (1.04 to 1.67 meq of O2/kg of fat), p‐anisidine value (1.10 to 1.56), and total oxidation value (4.21 to 5.67) were significant (p < 0.05). Both fats showed needle‐like shaped crystals. Our results provide useful information in the pre‐treatment of RSF, which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.

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Section: Resultsmentioning

confidence: 99%

Section: Free Fatty Acid Valuementioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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“…In order to extract the oil from the seed of rambutan, a series of pre-treatment with the purpose to facilitate the drying process, maintain quality and ameliorate food safety are required [22]. The pre-treatment applied also help in improving extraction yield by rupturing the cell wall of oilseeds, thus, increasing the oil release from the cellular bodies [23]. However, the pre-treatment that being subjected to the oilseeds prior to the extraction process would probably possess impact towards the total yield of oil as well as its quality [24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Changes in microstructures of rambutan seed and the quality of its fat during drying

et al. 2020

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The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56-1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.

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Development of Methods Used in the Extraction of Avocado Oil

Satriana

Supardan

Arpi

et al. 2018

Euro J Lipid Sci & Tech

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Avocado oil contains high concentrations of unsaturated fatty acids and many health‐promoting beneficial compounds. The oil can be extracted by various methods. The interest in new technologies as well as the lack of efficiency of available techniques to extract avocado oil have led to continual research on developing new extraction techniques. Avocado oil can be extracted by physical, chemical, and biological methods. New techniques to extract avocado oil need to be developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil. This review presents up‐to‐date knowledge on the developments in extraction techniques as well as the refining, characterization, and utilization of avocado oil. Practical Applications: Avocado oil has many nutritional values with potential applications in the food, nutraceutical, and pharmaceutical industry. By considering the development of extraction process for avocado oil, as discussed in this review, many extraction techniques have been developed to gain an efficient process and produce high‐quality avocado oil. A typical avocado oil has high levels of unsaturated fatty acids and large amounts of health‐promoting, beneﬁcial compounds. Avocado oil can be extracted by various methods. Many new extraction methods are developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil.

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A Review of Extraction Techniques for Avocado Oil

Cited by 57 publications

References 21 publications

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Changes in microstructures of rambutan seed and the quality of its fat during drying

Development of Methods Used in the Extraction of Avocado Oil

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