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

Manaf, Yanty Noorzianna Abdul; Rahardjo, Agustinus P.; Yusof, Yus Aniza; Desa, Mohd Nasir Mohd; Nusantoro, Bangun

doi:10.1080/10942912.2018.1564761

Cited by 26 publications

(22 citation statements)

References 32 publications

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“…Another factor with a significant influence on the content of tocopherols in avocado oil is the avocado fruit variety. Manaf et al (2018) observed that avocado oil extracted from fruit of Indonesian varieties (Merah bundar, Ijo bundar, and Ijo Panjang) had higher tocopherol content (50, 46, and 50 μg/g oil, respectively) compared to commercial varieties (Fuerte = 37 μg/g oil and Shepard = 33 μg/g oil).…”

Section: Tocopherolsmentioning

confidence: 94%

“…Manaf et al. (2018) observed that avocado oil extracted from fruit of Indonesian varieties (Merah bundar, Ijo bundar, and Ijo Panjang) had higher tocopherol content (50, 46, and 50 μg/g oil, respectively) compared to commercial varieties (Fuerte = 37 μg/g oil and Shepard = 33 μg/g oil). The impact of the stage of fruit ripening on the tocopherol content is not very clear.…”

Section: Some Lsbc Present In Avocado Oilmentioning

confidence: 99%

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Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Cervantes-Paz

Yahia

2021

Comp Rev Food Sci Food Safe

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Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid‐soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age‐related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat‐soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation‐assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound‐assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.

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Section: Tocopherolsmentioning

confidence: 94%

Section: Some Lsbc Present In Avocado Oilmentioning

confidence: 99%

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Cervantes-Paz

Yahia

2021

Comp Rev Food Sci Food Safe

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“…Soybean tocopherols were rich in γ-tocopherol (>66 %), whereas δ-tocopherol was >21% and α-tocopherol was 11%. Interestingly, α-tocopherol accounted for 100% of the total tocopherols in avocado oils [50,51].…”

Section: Main Components Of Asumentioning

confidence: 99%

Avocado–Soybean Unsaponifiables: A Panoply of Potentialities to Be Exploited

et al. 2020

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Avocado and soybean unsaponifiables (ASU) constitute vegetable extracts made from fruits and seeds of avocado and soybean oil. Characterized by its potent anti-inflammatory effects, this ASU mixture is recommended to act as an adjuvant treatment for osteoarthritic pain and slow-acting symptomatic treatment of hip and knee osteoarthritis; autoimmune diseases; diffuse scleroderma and scleroderma-like states (e.g., morphea, sclerodactyly, scleroderma in bands). Besides, it was reported that it can improve the mood and quality of life of postmenopausal women in reducing menopause-related symptoms. This article aims to summarize the studies on biological effects of the avocado–soybean unsaponifiable, its chemical composition, pharmacotherapy as well as applications in autoimmune, osteoarticular and menopausal disorders. Finally, we will also discuss on its safety, toxicological and regulatory practices.

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“… Jorge et al. (2016) Avocado ‘Merah bundar’, ‘Ijo bundar’, ‘Ijo panjang’ ‘Merah bundar’ and ‘Ijo bundar’ showed higher γ and α-tocopherols, respectively Manaf et al. (2018) GAE = gallic acid equivalence.…”

Section: Preharvest Factors Affecting Quality Attributes Of Edible Frmentioning

confidence: 99%

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

Kaseke

Opara

Fawole

2020

Heliyon

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Fruit seed is a by-product of fruit processing into juice and other products. Despite being treated as waste, fruit seed contains oil with health benefits comparable or even higher than the conventional seed oil from field crops. In addition to essential fatty acids, the fruit seed oil is a rich source of bioactive compounds such as tocopherols, carotenoids, flavonoids, phenolic acids and phytosterols, which have been implicated in the prevention of chronic and degenerative diseases such as cancer, diabetes and cardiovascular diseases. The emerging potential of fruit seed oil application in food and nutraceuticals has prompted researchers to study the effect of preharvest and processing factors on the seed oil quality with respect to nutritional qualities, antioxidant compounds and properties. Herein, the effect of cultivar, fruit-growing region, seeds pretreatment, seeds drying and seed oil extraction on tocopherols, polyphenols, phytosterols, carotenoids, fatty acids, antioxidant activity and oxidative stability of the fruit seed oil is critically discussed. Understanding the influence of these factors on seed oil bioactive phytochemicals, nutritional qualities and antioxidant properties is critical not only for genetically improving the oilseeds plants with desired characteristics, but also in seed oil processing and value addition. Therefore, preharvest and processing factors are essential considerations when determining the application of fruit seed oil.

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

Cited by 26 publications

References 32 publications

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Avocado–Soybean Unsaponifiables: A Panoply of Potentialities to Be Exploited

Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors

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