Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil

Abstract

Virgin oil from avocados (Persea americana Mill.) is obtained by mechanical processes after pulp malaxation at temperatures that minimize oxidation and improve separation. The objective of this study was to assess the effect of time (0, 20, 30, 40, 60, 120 and 180 min) and temperature (40 and 50 °C) conditions during pulp malaxation on extraction yield, nutritional value (normalized fatty acid profile) and specific extintion (K232 and K270) of virgin oil extracted under laboratory conditions from avocados cultivated in southern Jalisco, Mexico. When pulp was malaxated for 120 min at 40 and 50 °C, a larger proportion of oil was extracted (82.9 ± 0.3% and 80.2 ± 0.8%, respectively). We observed that the normalized percentage of the fatty acids linoleic (18 ± 2%) and linolenic (1.2 ± 0.2%) decreased with mixing time, while that of palmitoleic (9 ± 1%), oleic (51.6 ± 1.2%) and stearic (0.5 ± 0.1%) remained without change. The ω-6:ω-3 ratio (15 ± 1) was higher than the recommended values but similar to those reported as favorable for health. Specific extinction (K 232, 2.2 ± 0.3 and K 270, 0.20 ± 0.03) indicate that the oxidation level remained low. Malaxation at 40 or 50 °C did not significantly alter the characteristics of the oil, but time significantly affected yield.Practical Application: Describe the malaxation conditions for avocado pulp that give higher extraction of good quality oil.

Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant

“…Oil stability is affected by the initial avocado oil composition. It may be affected by processing factors, but most studies focus on the characteristics of fresh avocado oil and the impact of geographical origin, genetic diversity, physiological stage, and extraction technologies in its composition [33][34][35][36][37][38]. The present research aims to study the effect of different domestic cooking techniques on the qualitative and quantitative composition of phenolic compounds, sterols, and fatty acids of Mexican avocado virgin oil and eggplant.…”