Avocado Peel Research Articles

Optimization of Antioxidant Extraction from Avocado Peel and its Antibacterial Properties and Potentials in Food Products

Avocado peel, with a high proportion of bioactive compounds, is usually discarded as waste. Preliminary study was carried out to determine the most suitable solvent (out of acetones, water, ethanol and methanol) for extraction of antioxidants from avocado peel. Free radical scavenging activity (DPPH), Ferric reducing antioxidant (FRAP) and total phenolic content (TPC) were evaluated as responses. The oxidative stability of cooked ground beef, fish, oil samples (soybean, palm, groundnut) treated with optimum concentration of avocado peel ethanol extract (APE) was evaluated over time using standard procedures. Although methanol had a significantly higher (p<0.05) TPC and FRAP, it was not significantly different (p>0.05) in DPPH from ethanol; hence ethanol was selected based on its known low-toxicity. Results indicated that process variables with. Optimum solvent concentration, extraction time and extraction temperature with the highest desirability index of 0.868 was 80 %, 90 min and 60 օC respectively. Cooked ground beef and fish treated with > 0.3 % APE resulted in a more significant reduction (p<0.05) in pH values than the positive control (0.1 % BHT). However, there was no significant difference (p>0.05) in TBARS in both ground beef and fish samples treated with 0.5% APE and the positive control. Similarly, treatment with APE significantly reduced peroxide value (PV) in order groundnut oil>soybean oil> and palm oil and acid value (AV) in the order soybean oil> groundnut oil > palm oil used in this study. The minimum inhibitory concentration of APE was 20 mg/ml for S. aureus, 10 mg/mL for S. typhi and E. coli. The preservative effect of APE increased with increase in concentration of APE. Thus, its potentials in preservation of food products.

High drying temperatures preserve the phenolic compounds and antioxidant, antihyperglycemic and antibacterial activities in avocado peel (Persea americana)

High drying temperatures preserve the phenolic compounds and antioxidant, antihyperglycemic and antibacterial activities in avocado peel (Persea americana)

The Properties of Waste Cooking Oil Soap with Avocado Waste Extract as Filler

The research investigated the production of bar soap formulation using waste cooking oil (WCO) and avocado waste extract as a filler to enhance its functional properties and provide additional benefits for human skin. The research involved refining WCO, extracting avocado seed and peel bioactive compounds, preparing the solid soap formulation, and conducting various tests to evaluate its pH, cleansing ability, organoleptic properties, and irritation potential. The results indicated that all of the soap formulations met Indonesia National Standard (SNI) for pH and exhibited comparable cleansing power to commercial soaps. Organoleptic tests revealed moderate levels of hardness, foam, odor, texture, and tight impression. Irritation tests identified WCO bar soap that four of six formulations did not cause skin irritation. Overall, the WCO bar soap containing 10% (w/w) avocado peel extract, demonstrated promising properties and met all the established criteria. Future research should focus on characterizing specific chemical compounds in the soap, exploring additional natural extracts with antioxidant and anti-allergic activities, and further analysis quantitatively is required to ensure the product's quality and clinical efficacy.

Enterobacter hormaechei: an endophytic bacterium found in Avocado Peel (Persea americana Mill.) with antioxidant properties

Avocado peels (AVP) are renowned for their potent antioxidant properties, making them highly effective in preventing oxidation and free radical formation. Endophytes, microorganisms residing within plant tissues, have demonstrated the ability to produce novel compounds with remarkable biological activities. These bioactive compounds are sometimes even more potent than those found in their host plants. This study explores the potential of endophytes from avocado peels as rich sources of antioxidant compounds. AVP samples are collected, surface-sterilized, and segmented before being cultured in growth media. The bacteria are then isolated, purified, and subjected to ethyl acetate extraction to evaluate their antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) microassay. Samples demonstrating favorable antioxidant properties undergo molecular identification through 16S rRNA gene sequencing. Four bacterial strains are successfully isolated, with only the APK4 strain exhibiting significant antioxidant activity with an IC50 value of 302.3 μg/mL. Molecular analysis and phylogenetic tree construction reveal that APK4 is closely related to the Enterobacter hormaechei species, with a percent identity value of 99.93%. These findings highlight the potential of active metabolites from endophytic bacteria in AVP extracts as promising lead compounds for the development of novel drugs, nutraceuticals, and cosmetic ingredients.

Antioxidant and neuroprotective potential of extracts from Hass avocado peel obtained through a biorefinery process: A sustainable strategy for the valorization of agro-food waste

This study presents a novel three-step biorefinery approach for extracting bioactive compounds from Hass avocado (Persea americana, Mill.) epicarp. By sequentially using supercritical CO2, CO2-expanded ethanol, and subcritical water, we efficiently recovered a diverse range of extracts with distinct phytochemical profiles and potent biological activities. Our innovative extraction strategy outperformed conventional methods, demonstrating the potential of biorefinery for sustainable valorization of agricultural byproducts. Medium and high extracts exhibited strong antioxidant and anticholinesterase activity. For example, the CO2-expanded ethanol extracts demonstrated an ABTS radical cation scavenging capacity of 3.01 ± 0.06 mmol Trolox equivalents/g and an SC50 value of 53.4 ± 1.2 μg/mL for anticholinesterase activity. These findings highlight the feasibility of integrating biorefinery processes into circular economy initiatives to create high-value bioproducts while minimizing waste.

Fixed-Bed Columns of Avocado (Persea americana Hass.) Seed and Peel Biomass as a Retainer for Contaminating Metals

This study evaluated the adsorbent capacity of the Ecuadorian avocado (Persea americana Hass.) seed and peel wastes as an alternative method for cadmium (Cd), mercury (Hg), lead (Pb), and nickel (Ni) ion removal from aqueous solutions. The laboratory microscale process was performed using fixed-bed columns containing 1 g of 600 μm particles of biomaterial pretreated with ethanol and ethylene glycol. Subsequently, metal solutions of different concentrations were eluted and measured by flame atomic absorption spectroscopy. Results showed that fixed-bed columns allow efficient adsorption of Pb (2.6 mg/g) with ethanol pretreatment. Lower adsorption capacity was achieved for Cd, Hg, and Ni ions. Favorable adsorption with high retention capacity was found for Pb+2 for the ethanol pretreated bio-adsorbent at higher concentrations (120 mg/L). Lower removal percentages were found for Cd+2, Hg+2, and Ni+2; Ni showed the lowest adsorption capacities and negative RL values, suggesting inefficient adsorbent development. Regeneration of Cd, Hg, and Pb ions from avocado peel and seed showed the highest recovery when 1 mol/L HCl solution was used. Regarding the adsorption isotherms, the Langmuir model was the one that best fit our data, demonstrating that adsorption takes place in a uniform monolayer and that each contaminant ion occupies a single site.

Bioactive Compounds, Composition and Potential Applications of Avocado Agro-Industrial Residues: A Review

In recent years, the global production and industrialization of avocados has led to the generation of large numbers of peel, seeds, and leaf by-products with significant environmental implications. Current efforts, including the Sustainable Development Goals, aim towards the development of sustainable operations through the valorization of waste. Previous research has focused on studying the rich chemical composition of these avocado by-products. Current studies are working on the isolation of polyphenols, flavonoids, phenolic acids and other bioactive compounds found in avocado peel, seeds and leaves for applications in nutraceutical products in the food, pharmaceuticals and cosmetics industries. The inclusion of these extracts in industrial matrices often requires stabilization technologies such as encapsulation emulsions to ensure the delivery and bioactivity of these target compounds. This review will discuss the global production volumes of avocado and its by-products as well as the potential inclusion in various industries based on their chemical compositions. Additionally, this work addresses the various applications that have been previously proposed for the wastes and their extracts. This review also covers the stabilization techniques previously employed in avocado extract treatment, their applications, and the current challenges and opportunities associated with avocado by-products.

Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment

The waste generated by the global production of avocado (Persea americana Mill), which includes peels, seeds, and pulp, poses environmental challenges. The principles of circular economy offer a sustainable solution by valorizing this waste and transforming it into valuable products. This study investigates the potential of avocado by-products, particularly peels and seeds, as a source of procyanidins. Pulsed electric field (PEF) technology has been shown to increase the extraction yield of valuable compounds from food waste/losses. In our study, we optimized the PEF treatment of avocado peels and seeds for the extraction of procyanidins by using Box-Behnken designs with response surface methodology and desirability functions. The effects evaluated were the frequency (1, 50, 100 Hz), the electric field strength (0.8, 1.1, 1.5 kV/cm) and the number of pulses (100, 150, 200) for avocado peel, while for the avocado seeds were the frequency (50, 100, 150 Hz), the electric field (0.6, 0.7, 0.8 kV/cm) and the total operating time (1, 5, 10 s). Our study showed that the procyanidin content measured by HPLC-FLD significantly increased in PEF-pretreated avocado peel and seeds. The optimized treatment conditions include a frequency of 50 Hz, an electric field strength of 1.31 kV/cm, and 175 electric pulses for the avocado peels, resulting in a procyanidin content of 9798.32 ± 103.83 μg CE/g d.w. For avocado seeds, the optimal conditions include a frequency of 100 Hz, an electric field strength of 0.75 kV/cm, and total operating time of 5.5 s, resulting in a procyanidin content of 21103.12 ± 234.76 μg/g d.w. The precision and validity of the mathematical models confirmed the reliability of these optimal conditions. These results emphasize the potential of PEF technology for the extraction of procyanidin from avocado waste and contribute to environmentally friendly extraction techniques in the food industry.

One-Pot Synthesis of Sustainable Fluorescent Nanomaterials via Microwave Irradiation as a Probe for the Determination of Metformin in Pure and Pharmaceutical Dosage Forms: Greenness and Whiteness Metrics.

A rapid, green and sensitive technique for the determination of metformin determination was developed based on the direct fluorescence enhancement of carbon dots (CDs) induced by the cited drug. The water-soluble CDs were prepared via a one-pot synthesis from avocado peels using domestic microwave. The prepared CDs exhibited strong fluorescence at 405 nm after excitation at 320 nm with a quantum yield of 51%. The fluorescence of CDs was enhanced linearly by increasing the concentration of metformin within the range 0.5-25 μg/mL with limit of detection 0.087 μg/mL and limit of quantification 0.263 μg/mL. The designed probe was proved to be selective toward metformin in the presence of other drugs such as vildagliptin and alogliptin and also in the presence of excipients in the pharmaceutical dosage form. The suggested and reported methods were compared with the help of the whiteness and greenness tools, specifically the white analytical chemistry and analytical greenness metric tools, for assessing hazardous solvents and reagents used.

Avocado peel by-product in cattle diets and supplementation with oregano oil and effects on production, carcass, and meat quality

Abstract The objective of this work was to evaluate the effects of including a commercial avocado peel meal (Avomel) by-product as a feed source supplemented with Lippia berlandieri Schauer oregano essential oil (OEO) in cattle diets. Eighteen 22-month-old male Charolais x Angus crossbred cattle (334.96 ± 27.48 kg) were randomly distributed in three experimental groups (n = 6): Control, cattle fed with the control diet without Avomel and without OEO; Avomel, cattle fed 10% of Avomel in the diet; and Avomel + OEO, cattle fed 10% Avomel and 600 mg/kg of OEO in the diet. The evaluated variables were bulls’ weight (BW), feed intake (FI), slaughter variables, carcass quality and the pH, water holding capacity (WHC), color and chemical composition of raw rib eye meat, as well as cooking loss (CL), shear force (SF), texture analysis and sensory evaluation of cooked meat. After 120 days of feeding, BW was highest (P < 0.10) for Avomel and lowest (P < 0.10) for Avomel + OEO. The Avomel + OEO group FI was low. Cattle slaughter variables, carcass quality variables, pH, and WHC did not show differences (P > 0.05). Lightness was highest (P < 0.05) for Avomel meat. Meat chemical composition was not affected (P > 0.05). SF of meat was different (P < 0.05) being highest for Avomel + OEO. On meat texture, springiness was different (P < 0.05), i.e., meat treated with Avomel was highest, but no differences (P > 0.05) were detected for hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience. Odor, taste, softness, juiciness, and overall acceptability of cooked meat were not different (P > 0.05), data not shown. The commercial by-product avocado peel meal supplemented with OEO could be used in cattle diets without adversely affecting productive performance, carcass traits, and meat quality.

Towards Characterization of Hass Avocado Peel and Pulp Proteome during Postharvest Shelf Life.

In recent years, avocados have gained worldwide popularity as a nutritive food. This trend is causing a rise in the production of this fruit, which is accompanied by several problems associated with monocultural practices. Despite massive economic gains, limited molecular and structural information has been generated about avocado ripening. In fact, limited studies have attempted to unravel the proteome complexity dynamics of avocado fruit. We therefore conducted a comparative proteomics study on avocado peel and pulp during the postharvest shelf life using tandem mass tag synchronous precursor selection triple-stage mass spectrometry. We identified 3161 and 1128 proteins in the peel and pulp, respectively. Peels exhibited major over-accumulation of proteins associated with water deprivation and oxidative stress, along with abscisic acid biosynthesis. Ethylene, jasmonic acid, phenylpropanoid, and flavonoid biosynthesis pathways were activated. Structurally, we observed the accumulation of lignin and a reduction in cuticular thickness, which coincides with the reduction in the levels of long-chain acyl-coenzyme A synthetase and a marginal increase in 10,16-dihydroxyhexadecanoic acid. Our study sheds light on the association of proteome modulation with the structural features of Hass avocado. Its detailed characterization will provide an alternative for better preservation during the postharvest period.

Drying of avocado peels using carbonation-ultrasonication as pretreatment: Energy consumption, antioxidant capacity and rheological properties

Fruit processing by-products, especially peels are underused and mostly discarded as waste. The aim of this study was to assess the effect of ultrasonication (US) combined with carbonation (CUS) on the convective drying process of avocado peels at different temperatures, adding value to this waste. For this, the avocado peels were treated with dry ice for 15 min and subjected to US (400 W/10 min, 30 °C) before convective air drying (50–70 °C). The energy consumption, antioxidant capacity, water adsorption isotherms, rehydration rate, and dynamic rheology of dried avocado peels pretreated by CUS were compared with a control process (without pretreatment) and only US pretreatment. The combined treatment (CUS70) resulted in a 2.6-fold reduction in drying time and a 2.3-fold decrease in energy consumption, with CO2 preserving bioactive compounds and antioxidant capacity after the drying process. Differences were also observed in the rehydration capacity of the samples (CUS), with an increased water absorption capacity, along with a reduction in the viscoelastic properties of the peels. The results present new perspectives for the application of CUS in the food industry, paving the way for the development of creative, innovative, and simple approaches for the management and recycling of agri-food waste, with the potential to extend this knowledge to new food matrices.

Hass Avocado (Persea americana Mill) Peel Extract Reveals Antimicrobial and Antioxidant Properties against Verticillium theobromae, Colletotrichum musae, and Aspergillus niger Pathogens Affecting Musa acuminata Colla Species, in Ecuador.

The utilization of agroindustrial residues, such as avocado peel, as a source of bioactive compounds with antioxidant properties has garnered significant attention. In this study, we investigated the antioxidant potential using the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) methods, along with the antimicrobial activity of phenolic compounds extracted from Hass avocado peel. These soluble polyphenols were quantified and identified using high-performance liquid chromatography (HPLC). The research focused on their effects against three fungal pathogens, Verticillium theobromae, Colletotrichum musae, and Aspergillus niger, which significantly impact banana crops, an essential agricultural commodity in Ecuador. The results have revealed that the application of 80% ethanol as an organic solvent led to increased soluble polyphenol content compared to 96% ethanol. Extraction time significantly influenced the phenolic content, with the highest values obtained at 90 min. Interestingly, despite substantial mycelial growth observed across all extract concentrations, the antifungal effect varied among the pathogens. Specifically, V. theobromae exhibited the highest sensitivity, while C. musae and A. niger were less affected. These results underscore the importance of considering both antioxidant and antimicrobial properties when evaluating natural extracts for potential applications in plant disease management.

Valorization of avocado peel waste: extraction and characterization of cellulose nanofibers for multifunctional applications

Valorization of avocado peel waste: extraction and characterization of cellulose nanofibers for multifunctional applications

Analysis of Bio-battery Making from Avocado Peel as an Alternative Practicum Design to Develop Pancasila Student Profile Character

The renewal of the curriculum from 2013 to the Merdeka curriculum emphasizes the importance of developing the characteristics of the Pancasila Student Profile in education through project-based learning, such as practicums. However, practicums on voltaic cell material often use expensive kits, while there is an alternative using bio-battery media from avocado peel waste, which is more environmentally friendly and economical. This research aims to utilize avocado peel waste as a substitute for commercial batteries, in the hope of reducing battery waste and providing an environmentally friendly and inexpensive practicum design, as well as building the characteristics of the pancasila student profile. The type of research used is descriptive qualitative, consisting of literature study, experimentation, and interview stages. The results showed variations in voltage and current strength produced by avocado peel bio-batteries depending on the variety of avocado peel and the length of fermentation time. Although the variation in avocado peel variety does not result in a significant difference, the electrical energy produced shows the potential of using this practicum in improving students' understanding and building the characteristics of the pancasila student profile.

Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review

Extraction techniques are continuously developed by the scientific community. Meanwhile, avocado peel is a by-product of avocado processing and a source of bioactive compounds. The purpose of this review was to summarize the use of advanced techniques for extracting bioactive compounds from avocado peel to help understand which techniques have and have not been applied to avocado peel. Three primary databases were used to collect the information, including Google Scholar, Scopus, and Web of Science, by using the keywords “avocado”, “peel”, and “extraction”. Additional keywords related to the extraction technique were also used, including “Microwave-Assisted Extraction”, “Ultrasound-Assisted Extraction”, “Enzyme-Assisted Extraction”, “Pressurized Liquid Extraction”, “Supercritical Fluid Extraction”, “Natural Deep Eutectic Solvents”, “Three-phase partitioning (TPP)”, “Pulsed-Electric Field”, “High Voltage Electric Discharge Plasma”, “Centrifugal Partition Extraction”, and “Surfactant-Mediated Extraction”. The results show that microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, TPP, and natural deep eutectic solvent extraction have been used to retrieve bioactive compounds from avocado peel. Other techniques have not yet been applied for the extraction of bioactive compounds from avocado peel. This article is the first review discussing the advanced extraction technique for retrieving bioactive compounds from avocado peel. This article creates a paradigm for future studies.

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes.

The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28-57.93%), followed by palmitic acid (19.90-29.45%) and linoleic acid (8.44-14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.

Synthesis and Isolation of Phenol- and Thiol-Derived Epicatechin Adducts Prepared from Avocado Peel Procyanidins Using Centrifugal Partition Chromatography and the Evaluation of Their Antimicrobial and Antioxidant Activity.

Polyphenols from agro-food waste represent a valuable source of bioactive molecules that can be recovered to be used for their functional properties. Another option is to use them as starting material to generate molecules with new and better properties through semi-synthesis. A proanthocyanidin-rich (PACs) extract from avocado peels was used to prepare several semi-synthetic derivatives of epicatechin by acid cleavage in the presence of phenol and thiol nucleophiles. The adducts formed by this reaction were successfully purified using one-step centrifugal partition chromatography (CPC) and identified by chromatographic and spectroscopic methods. The nine derivatives showed a concentration-dependent free radical scavenging activity in the DPPH assay. All compounds were also tested against a panel of pathogenic bacterial strains formed by Listeria monocytogenes (ATCC 7644 and 19115), Staphylococcus aureus (ATCC 9144), Escherichia coli (ATCC 11775 and 25922), and Salmonella enterica (ATCC 13076). In addition, adducts were tested against two no-pathogenic strains, Limosilactobacillus fermentum UCO-979C and Lacticaseibacillus rhamnosus UCO-25A. Overall, thiol-derived adducts displayed antimicrobial properties and, in some specific cases, inhibited biofilm formation, particularly in Listeria monocytogenes (ATCC 7644). Interestingly, phenolic adducts were inactive against all the strains and could not inhibit its biofilm formation. Moreover, depending on the structure, in specific cases, biofilm formation was strongly promoted. These findings contribute to demonstrating that CPC is a powerful tool to isolate new semi-synthetic molecules using avocado peels as starting material for PACc extraction. These compounds represent new lead molecules with antioxidant and antimicrobial activity.

Green Approach for Water Treatment

The common first step for water treatment is removing the particulate impurities by coagulation and flocculation. The conventional treatment uses polyvalent salts such as aluminum sulfate, iron (III) chloride, and synthetic polymers as coagulating agents which leads to potential toxicity. The purpose of this study is to identify environmentally friendly natural products as coagulant agents for water treatment. Four plant seeds (Amaranth, chia, quinoa, and wheat germ), corn cob, orange peel, and avocado peel were tested. Turbidity measurements were conducted with a wireless, portable turbidity sensor. Data was collected on a smartphone. The performance of the turbidity sensor was evaluated by preparation of a calibration curve (r2 = 0.9928). Results show that all four plant seeds and avocado peel demonstrated the ability to decrease the turbidity of the water sample. Among the four seeds that were studied, Amaranth and chia were identified as the top two natural coagulant agents. Inter-day and Intra-day studies were performed for the turbidity measurements. The relative standard deviation (RSD) was found to be less than 10%, indicating the method has good precision. The method can serve as a point-of-use water treatment in remote areas of developing countries with limited resources.

Production of trans-fat-free margarine prepared using catfish oil and palm stearin with the addition of avocado waste oil for tocopherol enrichment

Catfish oil (CFO) is rich in unsaturated fatty acids (UFA) which are potentially produced into margarine through the blending method with palm stearin (PS) addition. The high UFA content of CFO causes margarine to be susceptible to oxidative damage, which can also trigger the formation of trans fatty acids (TFA). An antioxidant compound in the form of avocado waste oil (AWO) that contains tocopherol is added during margarine production to inhibit oxidative damage and TFA formation in the final product. Thus, the temperature and duration of CFO extraction, avocado peel and seed ratio of AWO extraction, and CFO:PS:AWO ratio of margarine production were analyzed for their effect on CFO, AWO, and margarine characteristics. This study was conducted by several stages; CFO extraction with temperature (50, 70 and 90oC) and duration (1 and 2 hrs) treatment, AWO extraction with avocado peel and seed ratio treatment (100:0, 75:25, 50:50, 25:75, 0:100), and margarine production with CFO:PS:AWO ratio treatment (41:40:0, 36:40:5, 31:40:10, 26:40:15, 21:40:20). The results showed that the increasing extraction temperature and duration caused the decrease of CFO hydrolytic-oxidative stability. The best CFO extraction treatment was 50oC and 1 hr of extraction. The increasing avocado peel ratio in AWO extraction led to the increase of AWO antioxidant potential. The best AWO extraction treatment was the ratio of peel:seed = 75:25. The addition of AWO in margarine production for tocopherol enrichment was proven to suppress oxidative damage and TFA formation. The best margarine production treatment was the 3rd formulation (10% of AWO) with UFA-rich and trans-fat-free margarine characteristics. It was selected as the most preferred color, taste and flavor of margarine. These studies’ results are beneficial for the product development of UFA-rich and transfat-free margarine with good oxidative stability prepared using freshwater fish oil and plant byproduct oil.