Ultrasound assisted by microwave during the extraction of avocado oil: quality assessment by chromatographic techniques, Raman spectroscopy, and thermogravimetric analysis

Avocado oil contains high concentrations of unsaturated fatty acids and many health‐promoting beneficial compounds. The oil can be extracted by various methods. The interest in new technologies as well as the lack of efficiency of available techniques to extract avocado oil have led to continual research on developing new extraction techniques. Avocado oil can be extracted by physical, chemical, and biological methods. New techniques to extract avocado oil need to be developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil. This review presents up‐to‐date knowledge on the developments in extraction techniques as well as the refining, characterization, and utilization of avocado oil.Practical Applications: Avocado oil has many nutritional values with potential applications in the food, nutraceutical, and pharmaceutical industry. By considering the development of extraction process for avocado oil, as discussed in this review, many extraction techniques have been developed to gain an efficient process and produce high‐quality avocado oil.A typical avocado oil has high levels of unsaturated fatty acids and large amounts of health‐promoting, beneficial compounds. Avocado oil can be extracted by various methods. Many new extraction methods are developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil.

Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

FT-IR data discrimination using principal component analysis toward the green extraction of avocado oil: A study comprehending electrostatic misfits of polar solvents

Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents

Avocado oil is growing in popularity as a source of specialty oil with health-promoting properties. Unlike typical fruit oils, avocado oil is extracted from the pulp instead of the seed and can be consumed in its crude form without the necessity of refining. The oil can be graded into extra virgin, virgin or pure, depending on the extraction methods and conditions. Over the last decades, several methods have been developed on avocado oil extraction and these methods are summarized and discussed. The intake of avocado oil is recommended in order to gain the full benefit of essential nutrients and health-promoting minor bioactive lipids that they contain, along with their desirable aroma and taste. Lately, much interest in the health benefits of avocado oil has led to numerous animal and human intervention studies. The therapeutic effects and other issues associated with avocado oil such as oxidative stability, authenticity and toxicity, are also compiled and highlighted.

We hypothesized that the polyunsaturated fatty acids of the butterfly were probably derived from the diet and that there might be a great loss of body fat during metamorphosis. To substantiate these hypotheses, we analyzed the fatty acid composition and content of the diet, the larva, and the butterfly Morpho peleides. Both the diet and the tissues of the larva and butterfly had a high concentration of polyunsaturated fatty acids. In the diet, linolenic acid accounted for 19% and linoleic acid for 8% of total fatty acids. In the larva, almost 60% of the total fatty acids were polyunsaturated: linolenic acid predominated at 42% of total fatty acids, and linoleic acid was at 17%. In the butterfly, linolenic acid represented 36% and linoleic acid represented 11% of total fatty acids. The larva had a much higher total fatty acid content than the butterfly (20.2 vs. 6.9 mg). Our data indicate that the transformation from larva to butterfly during metamorphosis drastically decreased the total fatty acid content. There was bioenhancement of polyunsaturated fatty acids from the diet to the larva and butterfly. This polyunsaturation of membranes may have functional importance in providing membrane fluidity useful in flight.

Avocado tree usually planted by people of Indonesia in rural are small in scale. Mostly, in the modern and high scale industry especially company has a large avocado farm the extraction of avocado oil is extracted through vacuum drying in low temperature. However, in rural area avocado tree spread out in small number of tree, so it needs alternative method of avocado oil extraction. In this experiment, wet method of avocado extraction was applied similar to traditional extraction of coconut oil in rural area. Avocado meat was added some water and 0.05% of phosphate acid then homogenization pressure of 7 kg/cm², 71 kg/cm² and 176 kg/cm², then heated at 100oC until the emulsion of water-oil broken down and avocado oil, then, can be separated. Yield and characteristics of avocado oil were determined. The results showed when homogenization pressures increased from 7 kg/cm² to 71 kg/cm², the yield, Iodine value and Free fatty Acid of avocado oil were also increased, however, when homogenization pressures increased from 71 kg/cm² to 176 kg/cm² (p>0.05) there were no significant increased of Yield, Iodine value and Free Fatty Acid of avocado oil.

Kinetics and thermodynamics of oil extraction from South African hass avocados using hexane as a solvent

본 연구는 조사료 종류와 수확시기에 따른 linoleic acid 함량 변화를 조사하기 위해 수행되었다. 우리나라에서 재배되는 주요 목초 및 사료작물에 대하여 3번의 수확시기로 구분하여 분석을 하였으며 전체 19종의 목초 및 사료작물이 조사대상 이었다. 대상작물은 우리나라에서 많이 재배되는 8종의 화본과 목초(Perennial ryegrass, Reed canarygrass, Tall fescue, Timothy, Bromegrass, Kentucky bluegrass, Orchardgrass and Wheat grass), 6종의 두과목초(White clover, Red clover, Sweet clover, Crimson clover, Alfalfa and Hairy vetch), 그리고 5종의 월동 사료작물(Italian ryegrass, Barley, Rye, Oat and Rape)에 대하여 3번의 수확시기를 두었다(5월 8일, 5월 19일 및 5월 28일). 화본과 목초 중에서는 Reed canarygrass와 timothy가 가장 높은 linoleic acid 함량을 나타내었고 남방형 목초인 bromegrass가 가장 낮았다. 모든 초종은 5월 19일 조사 시 가장 높은 농도를 나타내었고 5월 28일 조사 시 가장 낮았다. 두과목초는 화본과 목초보다 linoleic acid 함량이 높게 나타났으며 5월 19일 수확 시 가장 높은 농도를 보였다. 사료작물 중에서는 유채가 가장 높은 농도를 보였으며 호밀은 높은 수준이었다. 조사된 전체 조사료에서 수확시기가 진행됨에 따라 linoleic acid 함량이 감소하는 것으로 나타났다. 이상의 연구를 종합하여 볼 때 육종, 품종의 선택 및 재배관리를 통하여 CLA 전구물질인 linoleic acid 함량을 변화시켜 반추가축 생산물의 조성을 변화시킬 수 있는 것으로 나타났다. We investigated the range of linoleic acid concentrations in different forage species and harvest stages. The linoleic acid concentrations in main cultivated grasses and forage crops were analyzed at three harvesting dates in Korea. The experiment compared 19 species of main grasses and forage crops, including eight species of grasses (Perennial ryegrass, Reed canarygrass, Tall fescue, Timothy, Bromegrass, Kentucky bluegrass, Orchardgrass and Wheat grass), six legumes (White clover, Red clover, Sweet clover, Crimson clover, Alfalfa and Hairy vetch) and five forage crops (Italian ryegrass, Barley, Rye, Oat and Rape) in Korea with three cuts (8 May, 19 May and 28 May). The linoleic acid concentrations of Reed canarygrass and Timothy were the highest, and Bromegrass was the lowest among the grass species. All grass species had high concentrations of linoleic acid at the late May harvest stage but were low at the mid May harvest stage. Legumes had higher linoleic acid concentrations than those of grasses, and harvesting in mid-May resulted in the highest linoleic acid concentration. Rape had the highest linoleic acid concentration and rye showed high concentrations of linoleic acid when compared with those of forage crops. All species of grasses and forage had decreased linoleic acid concentrations by the harvest stage. We have demonstrated opportunities to change the composition of ruminant products through breeding, selection, and management of grasses for altered levels of linoleic acid as a precursor to conjugated linoleic acid.

Avocado (Persea americana) is a popular tropical fruit due to its health benefits and its diverse applications in culinary and cosmetic industries. The avocado fruit is not only consumed for its flesh, but its utilization has now expanded with the production of avocado oil. As interest in avocado oil increases, different extraction methods have been developed to obtain oil of the highest quality. This study aimed to analyze the chemical profile of avocado oil from two varieties, as well as evaluate its health potential. The research method used is descriptive, focusing on the composition of fatty acids analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The results of the study showed that the butter variety avocado oil contains fatty acids such as tetracosanoic acid, octadecenoic acid, undecylenic acid, palmitic acid, nonanoic acid, and heptacosanoic acid. Meanwhile, the alligator variety avocado oil contains fatty acids such as oleic acid and linoleic acid. The study concluded that variations in avocado fruit influence the fatty acid composition of avocado oil extracted by the autoclave method, where alligator variety avocado oil provides health benefits as a source of vegetable oil rich in oleic and linoleic acids, while the butter variety avocado oil offers benefits for nerve health. Recommendations for further research include clinical studies evaluating the health benefits of avocado oil, with a focus on the effects of fatty acids such as tetracosanoic acid, oleic acid, and linoleic acid, to provide stronger scientific evidence regarding their effects on nerve, heart, and skin health.

Seventeen patients with hypertriglyceridaemia were given a lipid-lowering diet with a high P/S-ratio 2.1 during a 3-week period. The very low density lipoprotein triglycerides decreased by 43%, low density lipoprotein cholesterol by 19% and high density lipoprotein cholesterol by 12%. There was a marked increase of linoleic acid (18:2 n-6) in all plasma lipid esters with a concomitant decrease of the saturated and monounsaturated fatty acids. There was a slight increase of the linoleic acid metabolites 18:3 n-6, 20:3 n-6 and 20:4 n-6 in serum triglycerides whereas the fatty acids of the n-3 series decreased in all plasma lipid esters. In the platelets a similar pattern was found with an increase of linoleic acid and its metabolite 22:4 n-6 and a decrease of 18:1 n-9 as well as of the n-3 fatty acids. No significant differences in platelet reactivity was found. However, in a few patients there was an increased platelet aggregation after the diet period. Our results suggest that this diet based on a very high content of linoleic acid may not affect platelet reactivity in a beneficial way. The reason may be an increased turnover of arachidonic acid in the platelets or an imbalance between the n-6 and n-3 series of fatty acids.

Genotype-environment (G × E) interactions for non-polar lipids and fatty acids were studied in 28 chickpea accessions. The total nonpolar lipid content was determined by Soxhlet procedure; fatty acid profiles were investigated by gas chromatography. There were strong negative correlations between oleic and linoleic acids and between oleic and linolenic acids. The correlation between linoleic and linolenic acids was positive and either strong or moderate. Correlations between the other acids were differently directed and of various strengths. Line Luh 99/11 turned out to be an outlier in relation to the other genotypes due to an unusually high content of stearic acid. Cultivar CDC Jade was an outlier because of too low content of stearic acid and too high content of linoleic acid. Accession UD0502195 was an outlier due to a higher content of palmitic acid. Accessions UD0500022 and UD0502195 were outliers due to the low content of total nonpolar lipids. The variability in the total nonpolar lipid content was not affected by the environment, but the environment contributions to the variability of oleic and linoleic acids were very high. There were only statistically significant differences in the oleic and linoleic acid amounts between the cultivation years. There was a positive correlation between the oleic acid content and the average air temperature during the “anthesis – maturity” period and a negative correlation between the linoleic acid content and the average temperature during this period. There was also a negative correlation between the oleic acid content and precipitation during the “anthesis – maturity” period and a positive correlation between the linoleic acid content and precipitation during this period. The palmitic acid content was the most responsive to environmental changes in cultivar CDC Vanguard and the most resistant in cultivar Krasnokutskiy 123. The stearic acid content was the most sensitive to environmental changes in cultivar ILC 3279 and the most irresponsive in accession UKR001:0502116. As to oleic and linoleic acids, line L 273-18 had the bi (plasticity) and S2di (stability) values coupled with the corresponding mean contents, meaning that this genotype may be adapted to decreased temperature. The ecovalence values (Wi2) for the total nonpolar lipids, palmitic, stearic and linolenic acids indicated that these characteristics were little responsive to environmental fluctuations. As to oleic and linoleic acids, Wi2 values were much higher in many accessions, confirming the variability of these parameters depending on growing conditions. Having the highest Wi2 values, accession Garbanzo 2 is expected to show high degrees of the G × E interactions for oleic and linoleic acids. S2di was positively correlated with Wi2.

SummarySevere atherosclerotic lesions were induced in 4 months in dogs fed a diet restricted in linoleic acid content and supplemented with cholesterol and thiouracil. Only one minor lesion was found in a group of dogs fed a similar diet supplemented with cholesterol and thiouracil which was isocaloric in fat but contained a high concentration of linoleic acid. In the low linoleic acid group, serum total cholesterol increased to high levels within 2 months and remained constant for the remainder of the feeding period. In the high linoleic acid group, serum total cholesterol levels increased more slowly reaching levels compatible with the group fed low linoleic acid diets at the end of 4 months. Less than 25% of the serum esterified cholesterol was bound to linoleic and arachidonic acids in dogs fed diets low in linoleic acid, whereas this value was 75% in dogs fed high linoleic acid diets. It is concluded that dietary linoleic acid retards lesions in dogs by promoting cholesterol excretion.

The aim of this study was to evaluate the wound-healing activity of a semisolid formulation of avocado oil, SSFAO 50%, or avocado oil in natura, on incisional and excisional cutaneous wound models in Wistar rats. An additional objective was to quantify the fatty acids present in avocado oil. On the 14th day, a significant increase was observed in percentage wound contraction and reepithelialization in the groups treated with 50% SSFAO or avocado oil compared to the petroleum jelly control. Anti-inflammatory activity, increase in density of collagen, and tensile strength were observed inSSFAO 50% or avocado oil groups, when compared to control groups. The analysis of the components of avocado oil by gas chromatography detected the majority presence of oleic fatty acid (47.20%), followed by palmitic (23.66%), linoleic (13.46%) docosadienoic (8.88%), palmitoleic (3.58%), linolenic (1.60%), eicosenoic (1.29%), and myristic acids (0.33%). Our results show that avocado oil is a rich source of oleic acid and contains essential fatty acids. When used in natura or in pharmaceutical formulations for topical use, avocado oil can promote increased collagen synthesis and decreased numbers of inflammatory cells during the wound-healing process and may thus be considered a new option for treating skin wounds.

The increasing concern for consumed fat by western populations has raised the question of the level and the quality of fat intake, especially the composition of fatty acids (FA) and their impact on human health. As a consequence, consumers and nutritionists have requested updated publications on FA composition of food containing fat. In the present study, fourteen different kinds of edible oils (rapeseed, olive, hazelnut, argan, groundnut, grape seed, sesame, sunflower, walnut and organic walnut, avocado, wheat germ, and two combined oils) were analysed for FA determination using a BPX-70 60 m highly polar GC column. Oils were classified according to the classification of Dubois et al. (2007, 2008). Monounsaturated FA (MUFA) group oils, including rapeseed, olive, hazelnut, and avocado oils, contained mainly oleic acid (OA). Groundnut and argan oils, also rich in MUFA, showed in addition high linoleic acid (LA) contents. In the polyunsaturated (PUFA) group, grape seed oil presented the highest LA content while sunflower, sesame, and wheat germ oils showed noticeable MUFA amounts in addition to high PUFA contents. Walnut oils, also rich in LA, showed the highest linolenic acid (ALA) content. The n-6/n-3 ratio of each oil was calculated. Trans-FA (TFA) was also detected and quantified. Results were compared with the data published during the past decade, and the slight discrepancies were attributed to differences in origin and variety of seed-cultivars, and in seed and oil processes.