Avocado oil characteristics of Mexican creole genotypes

Abstract

Mexico is a major avocado producer and exporter, mainly the Hass variety, while the Mexican creole genotypes remain unexplored. We investigated the physicochemical characteristics, phenolics, and bioactivity of oils from six different Mexican avocado genotypes to increase their consumption and utilization. Oil content varied significantly among Mexican genotypes and increased linearly with dry matter content. Oils from Mexican creole genotypes varied significantly in UV absorbance and generally exhibited low secondary oxidation. Avocado oil displayed two intense fluorescence peaks at 675 and 720 nm (chlorophyll concentration) and two broad bands centered at 465 and 510 nm (oxidation products). The antioxidant activity of avocado oils was independent of total phenolic content and influenced the anti‐inflammatory (COX) activity and selectivity. Three thermal structural transitions occurred in avocado oils between −30 and 20°C. Thermal oxidation by differential scanning calorimetry (DSC) revealed that avocado oils from Mexican genotypes exhibited higher thermal stability than those of Hass. Multivariate data analysis performed on 18 oil characteristics using principal component and cluster analysis demonstrates that fluorescence emission was the major factor segregating Mexican avocado genotypes. Mexican creole avocado is an important beneficial resource for the diversity of its oil quality compared to Hass variety. Practical applications: Mexican creole avocado oil exhibited superior distinctive physicochemical characteristics than Hass avocado variety. The fluorescence emission can be considered as the predictive attribute to characterize and identify the oil quality and distinguish creole avocado genotypes. Avocado oil from creole genotypes could be an important option to add value to these crop resources, ignored by their delicate post‐harvest management. Cold press avocado oil from creole genotypes provides a distinctive regional origin denomination of gourmet oil, enabling to break its confines by post‐harvest management, simultaneously conserving the huge genetic diversity of this valuable crop. Mexican creole avocado oils exhibit superior physicochemical characteristics than Hass. Fluorescence emission effectively segregates avocado oil quality by genotypes.

Evaluation of the oxidative stability of Chipotle chili (<em>Capsicum annuum</em> L.) oleoresins in avocado oil

“…The PV and AV of CHOAO 1:2, CHOAO 1:3 and AO during storage at different temperatures (6, 25 and 45 °C) are shown in Table 2 and Totox kinetics are presented in Figure 2. In avocado oil, the results of PV and AV were lower than those previously reported in avocado oils from different varieties (Prescha et al, 2014;Espinosa-Alonso et al, 2017). No references about lipid oxidation in high concentrated Capsicum oleoresins were found.…”

Avocado Oil: Characteristics, Properties, and Applications

“…It was observed that the Mexican creole genotypes had a greater thermal stability, properties resistant to oxidation, and a greater phenolic content, in comparison with the commercial oil from the Hass variety. In addition, these varieties showed intense fluorescent peaks at 675 and 720 nm, as well as broad absorption bands centered at 465 and 510 nm, which can be used as an identification parameter for these oils [48].…”

“…The incorporation of avocado oil for a period of six days reflected an improvement in the postprandial profile of insulin, glycemia, total cholesterol, low-density lipoproteins, triglycerides, and inflammatory parameters, such as C-reactive protein (CRP) and interleukin-6 [63]. Avocado pulp oil (Mexican creole genotypes) has shown anti-inflammatory activity by inhibiting the enzymes COX 1 and COX 2 in a similar way to the drug, ibuprofen, and extra virgin olive oil [48]. Additionally, when avocado oil was added to vitamin B12 skin cream preparation, it was well tolerated and had the potential for long-term topical therapy of psoriasis [64].…”

Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

“…Extractions of avocado oil using organic solvents, centrifugation force, supercritical fluid, and cold‐pressing have been studied extensively in the past. However, chemical properties of the oil obtained following different extraction methods, particularly the qualities, bioactive phytochemicals, volatile components, and antioxidant capacities, have not been investigated.…”