Profile of Bioactive Compounds in Avocado Pulp Oil: Influence of the Drying Processes and Extraction Methods

Santos, Marco Aurélio Ziemann dos; Alicieo, Tatiana Valesca Rodriguez; Pereira, Cláudio M. P.; Ramis‐Ramos, Guillermo; Mendonça, Carla Rosane Barboza

doi:10.1007/s11746-013-2289-x

Cited by 72 publications

(44 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In turn, freeze-drying of pumpkin oil had less unfavorable impact on squalene content in comparison to spray-drying. Dos Santos et al (2014) investigated the influence of different procedures of pulp drying before oil extraction on the concentrations of bioactive compounds. They showed that hot air drying at 70°C resulted in smaller concentrations of squalene in oil.…”

Section: Bioactive Compound Content In Encapsulated Pumpkin Seed Oilmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

Section: Bioactive Compound Content In Encapsulated Pumpkin Seed Oilmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…In addition to the important major compounds, avocado contains substantial amounts of bioactive compounds such as phytosterols, especially in the lipid fraction, and the main representative is the β-sitosterol (SALGADO et al, 2008b;SANTOS et al, 2014b). Diets rich in phytosterols can lead to the reduction of the total cholesterol and LDL cholesterol (LOTTENBERG, 2002).…”

Section: Bioactive Compounds In Avocadosmentioning

confidence: 99%

“…In addition, this fruit has been recognized for its health benefits, especially due to the compounds present in the lipid fraction, such as omega fatty acids, phytosterols, tocopherols, and squalene (SANTOS et al, 2014b).…”

Section: Introductionmentioning

confidence: 99%

Avocado: characteristics, health benefits and uses

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Furthermore, avocado fruit lipids could be used in non-food industries, for example, as an alternative biodiesel source instead of the conventional petroleum-based diesel fuel (Giraldoa & Moreno-Piraján, 2012;Knothe, 2013). In addition, the high non-saturated content of avocado fruit lipids provided superior skin permeability and sunscreen performance, and could be used in sunscreen cream as emulsifier (Santo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

Ge¹,

Ma²,

Wu³

et al. 2018

JAS

View full text Add to dashboard Cite

The physicochemical composition of avocado fruit has been well reported, but there is little detail on Chinese native avocado varieties. The present study investigated the morphological characteristics, oil contents, and fatty acid compositions of 16 avocado accessions grown in the tropical and subtropical regions of China. Eight fatty acids were identified and quantified by GC-MS. The major fatty acids of avocado pulp were palmitic, oleic, and linoleic acids, accounting for 78-91% of the total fatty acids content. The analysis of one-way variance (ANOVA) of the data revealed morphological and chemical differences between most of avocado accessions. Moreover, 16 avocado accessions were distinguished through a PCA scores scatter plot and cluster analysis based on fatty acid profiles. The results identified some remarkable characteristics of avocado accessions from different places of collection.

show abstract

Profile of Bioactive Compounds in Avocado Pulp Oil: Influence of the Drying Processes and Extraction Methods

Cited by 72 publications

References 31 publications

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Avocado: characteristics, health benefits and uses

Morphological and Chemical Analysis of 16 Avocado Accessions (Persea americana) From China by Principal Component Analysis and Cluster Analysis

Contact Info

Product

Resources

About