Physicochemical and bioactive properties of avocado (<i>Persea americana</i> Mill. cv. Lorena)

Bonilla-Loaiza, Adriana Marcela; Váquiro, Henry Alexander; Solanilla‐Duque, José Fernando

doi:10.1515/ijfe-2021-0237

Cited by 2 publications

(1 citation statement)

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“…According to Cofrades et al ., 107 the first endothermic manifestation is determined by the content of tri-unsaturated fatty acids (linolenic), as the melting point decreases with increased unsaturation of the fatty acid, indicating that a higher number of double bonds implies higher energy, and therefore, no energy is required for melting. 108 On the other hand, Romero et al ., 109 indicates that the first peak can be assigned to the fusion of one of the metastable polymorphic forms (unstable form) of a fat, and it is followed by a rearrangement of the molecules to form a new crystalline form that melts at higher temperatures. This can be correlated with the second peak (heating curve).…”

Section: Resultsmentioning

confidence: 99%

Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil

Castaño-Ángel,

Tarapues-Cuasapud,

Bravo-Gómez

et al. 2023

F1000Res

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Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means via a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Methods: Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods. Results: The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O2/kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm3 at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils. Conclusions: The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.

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Section: Resultsmentioning

confidence: 99%

Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil

Castaño-Ángel,

Tarapues-Cuasapud,

Bravo-Gómez

et al. 2023

F1000Res

Self Cite

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Enzymatic, Antioxidant, and Antimicrobial Activities of Bioactive Compounds from Avocado (Persea americana L.) Seeds

Kupnik

Primožič

Kokol

et al. 2023

Plants

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The aim of this research was to identify and quantify biologically active compounds from avocado (Persea americana L.) seeds (AS) utilizing different techniques with the use of ultrasound (US), ethanol (EtOH), and supercritical carbon dioxide (scCO2) for possible applications in (bio)medicine, pharmaceutical, cosmetic, or other relevant industries. Initially, a study of the process efficiency (η) was carried out, which revealed yields in the range of 2.96–12.11 wt%. The sample obtained using scCO2 was found to be the richest in total phenols (TPC) and total proteins (PC), while the sample obtained with the use of EtOH resulted in the highest content of proanthocyanidins (PAC). Phytochemical screening of AS samples, quantified by the HPLC method, indicated the presence of 14 specific phenolic compounds. In addition, the activity of the selected enzymes (cellulase, lipase, peroxidase, polyphenol oxidase, protease, transglutaminase, and superoxide dismutase) was quantified for the first time in the samples from AS. Using DPPH radical scavenging activity, the highest antioxidant potential (67.49%) was detected in the sample obtained with EtOH. The antimicrobial activity was studied using disc diffusion method against 15 microorganisms. Additionally, for the first time, the antimicrobial effectiveness of AS extract was quantified by determination of microbial growth-inhibition rates (MGIRs) at different concentrations of AS extract against three strains of Gram-negative (Escherichia coli, Pseudomonas aeruginosa, and Pseudomonas fluorescens) bacteria, three strains of Gram-positive (Bacillus cereus, Staphylococcus aureus, and Streptococcus pyogenes) bacteria, and fungi (Candida albicans). MGIRs and minimal inhibitory concentration (MIC90) values were determined after 8 and 24 h of incubation, thus enabling the screening of antimicrobial efficacy for possible further applications of AS extracts as antimicrobial agents in (bio)medicine, pharmaceutical, cosmetic, or other industries. For example, the lowest MIC90 value was determined for B. cereus after 8 h of incubation in the case of UE and SFE extracts (70 μg/mL), indicating an outstanding result and the potential of AS extracts, as the MIC values for B. cereus have not been investigated so far.

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Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)

Cited by 2 publications

References 89 publications

Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil

Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil

Enzymatic, Antioxidant, and Antimicrobial Activities of Bioactive Compounds from Avocado (Persea americana L.) Seeds

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