Abstract
Thermal stability of avocado oil: A comparative study with rice bran and olive oils
Highlights
Avocado stands out compared to other fruits because it is of the most complete one in terms of nutritional quality
The protein content in its pulp ranges from 1 to 2%, sugars range from 3 to 8% and oil from 5 to 35%, being characterized as one of the only fruits rich in lipids[1,2,3]. This fruit has a high content of oleic acid and unsaturated fatty acids, which are associated with a reduction in the risk of coronary heart disease[3,4]
After 1.5 h of heating, it was found that the acidity of all samples increased expressively; the acidity of avocado oil was similar to that of rice bran oil (p≤0.05), and significantly higher than of olive oil (p≤0.05) (Figure 1A and Table 1)
Summary
Avocado stands out compared to other fruits because it is of the most complete one in terms of nutritional quality. Avocado oil contains several health-beneficial lipophilic compounds, such as phytosterols and other bioactive compounds, including carotenoids, aliphatic alcohols, terpene alcohols, tocopherols, and squalene[5] Both the avocado fruit and its oil are associated with protective effects, reducing the risk of coronary heart disease, cataract, diabetes and prostate cancer. Avocado oil is very similar to olive oil, both in its manner of production and in the physicochemical characteristics These oils are extracted from the fruit pericarp by physical processes (mainly centrifugation), do not undergo refining processes and are considered sources of compounds with beneficial effects on human health, such as unsaturated fatty acids, vitamin-E, phenolic compounds, sterol and carotenoids. The aim of this work was to evaluate the stability of avocado oil when subjected to heating at 180 oC, at different exposure times, compared to olive oil and rice bran oil
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