Abstract
Avocado oil is a food product of high commercial and nutritional value. As a result, it can be a subject of adulteration similar to other high-value edible oils, such as olive oil. For olive oil and many other foods products, NMR spectroscopy has been successfully used for authentication and quality assessment. In this study, we apply NMR analysis to avocado oil to differentiate it from other oils including olive, canola, high-oleic (HO) safflower, HO sunflower and soybean oil using commercial and lab-made samples of avocado oils. NMR allowed the rapid analysis of the fatty acid profile and detection of minor compounds, such as sterols, oxidation products, and hydrolysis products, which can be used to assess oil quality and authenticity. The NMR assignment was conducted using traditional 2D NMR and the novel NOAH super-sequences. Combining chemometrics with NMR enabled us to differentiate between avocado oil and other oils. Avocado oil has compositional similarities with other vegetable oils, such as HO sunflower and HO safflower oil, which can be used as potential adulterants. Despite these similarities, NMR-based metabolomics captured differences in the levels of certain compounds including fatty acids, terpenes, sterols, and oxidation products to detect adulteration and for quality control purposes.
Highlights
Consumers are placing more emphasis on health and delayed aging
Avocado oil has a content of high oleic acid, a monounsaturated fatty acid, which may be responsible for the blood-pressureand low-density lipoprotein (LDL)-reducing effects [1,2]
Avocado oil is a mixture of various FA, such as oleic (OL), palmitoleic (PO), linoleic (LO), linolenic (LN), and saturated fatty acids (SFA), mainly in the form of triglycerides (TG)
Summary
Consumers are placing more emphasis on health and delayed aging They seek food products rich in nutrients and bioactive compounds associated with various health benefits. Avocado oil is a food product derived from the flesh of avocado fruit and has an increasing popularity among consumers because of the health-promoting effects associated with avocados. Avocado oil is extracted using various methods, including cold-pressed, ultrasound-assisted aqueous extraction, supercritical CO2 , and solvent extraction, among others [4]. Since it is a product of high commercial value with increasing consumer demand, avocado oil can be a subject of adulteration with cheaper oils. With questions arising about its safety and authenticity, rapid and efficient analytical methods that allow for fast and robust screening of a large number of samples in a high throughput manner are needed
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