Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Tugba Aktar,Eda Adal

doi:10.3390/foods8070236

Abstract

Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.

Highlights

Avocado (Persea americana Mill) is a fruit with high-calorie content, which is considered as a functional food due to lipid fraction
The rancimat method was used as a reflection of the expected shelf life determination as well as determining the kinetic behavior of the avocado oil
Rancimat measurements for the oxidation induction period (OIT, time in hours) were done isothermally at five different temperatures (100 ◦ C, 110 ◦ C, 120 ◦ C, 130 ◦ C, and 140 ◦ C) and those values were selected according to the study done previously [25]

Summary

Introduction

Avocado (Persea americana Mill) is a fruit with high-calorie content, which is considered as a functional food due to lipid fraction. It is one of the ancient fruits known have survived from the. Avocados grow at tropical and subtropical regions and belong to the family of Lauraceae, which has about 150 species all with a similar lipid profile to olive oil [2]. The main reason avocados have attracted the attention of researchers and consumers is because of their functional compounds, which provide additional properties than just oil [3]. Typical avocado oil has about 75% monounsaturated fat that comprises oleic and palmitoleic acids, where 25% is saturated and polyunsaturated fatty acids [2]

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