Abstract
Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. The objective of this study was to assess the quality and oxidative stability of avocado pulp oils during a 2-month storage period. Two avocado varieties, Hass and Reed, were selected and oil extraction was performed with the use of hexane. The extent of oxidative deterioration and oil stability were tested by measuring the acid value and peroxide value. The PDSC method was applied to evaluate the oxidative induction time. The composition of fatty acids and their distribution in internal (sn-2) and external (sn-1 and sn-3) positions in triacylglycerols were also analyzed. The acid value and the peroxide value of fresh extracted avocado oils reached approximately 0.6 mg KOH g−1 fat and 5 meq O2 kg−1 fat, respectively. Generally, during avocado oil storage both the acid values and the peroxide values were in accordance with Codex Alimentarius requirements (the limit for acid value is 4 mg KOH g−1, while for peroxide value it is 15 meq O2 kg−1). The Hass avocado pulp oil was characterized by a higher value of the oxidative induction time, about 111 min, compared to the oil extracted from Reed avocado pulp (61 min). The GC analysis revealed that avocado pulp oil could be considered a source of monounsaturated fatty acids. The dominant fatty acid found in this group was oleic acid with a percentage share of above 60%. In accordance with the results of fatty acids distribution in triacylglycerol molecules, the main fatty acids in the sn-2 position were linoleic acid and oleic acid and their percentage share in this item was up to 59% and 34%, respectively. It was also noticed that after a 2-month storage period, the acid value and the peroxide value increased about 7-fold and 2-fold, the oxidative induction time decreased about 2-fold and the percentage shares of fatty acid groups changed. In conclusion, the results obtained in this research indicate that storage period has a significant impact on avocado pulp oil quality.
Highlights
In recent years, the demand for unprocessed, “healthful” foods and beverages has increased rapidly [1]
Taking the above into the account, the aim of this research was to monitor the quality of avocado pulp oils during a two-month storage period
The examined oils were of good quality being in agreement with Codex Alimentarius [11] recommendations which state that the acid values (AV) and peroxide values (PV) for cold pressed oils should not exceed 4 mg KOH g−1 oil and 15 meq O2 kg−1 oil
Summary
The demand for unprocessed, “healthful” foods and beverages has increased rapidly [1]. Functional foods are edible products with additional health benefits beyond the essential nutrients, which are enhanced by the addition of bioactive compounds, or by changes in the production processes. A plethora of functional foods throughout the market diminish the disparity between pharmaceuticals and nutrition [2]. Vegetable oils are an original source of fat-soluble compounds such as free fatty acids, vitamins or phenolics. Due to the abundance of bioactive compounds, vegetable oils have numerous functional properties: mainly, antioxidant, antibacterial, anti-inflammatory and anticancer capacities [3]. Nowadays manufacturers seek out new sources of vegetable oils
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