Chemical characterization of commercial and single-variety avocado oils

Authors

DOI:

https://doi.org/10.3989/gya.0110181

Keywords:

Avocado oils, Chemical characterization, Commercial oils, Mono-varietal oils, Persea americana Mill

Abstract


This work aimed to determine the major and minor compounds of avocado oils. Mono-varietal oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars were obtained by means of an Abencor® system, while commercial oils from Brazil, Chile, Ecuador and New Zealand were purchased locally. The content of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl- methyl- and dimethyl-sterols, squalene and tocopherols were determined. The main triacylglycerols were those with ECN48. In addition, the oleic, palmitic and linoleic acids prevailed. Desmethyl-sterols were the principal minor compounds. Low amounts of aliphatic and terpenic alcohols were also found. Squalene concentrations were higher in Bacon, Fuerte and Pinkerton oils than in the other oils. The most abundant tocopherol was α-tocopherol. Partial least squares discriminant analysis made it possible to express the differences among the samples. To summarize, this work brings a different approach to the complete characterization of avocado oil.

Downloads

Download data is not yet available.

References

Ashworth VETM, Clegg MT. 2003. Microsatellite markers in avocado (Persea americana Mill.): genealogical relationships cultivated avocado genotypes. J. Hered. 94, 407–415. https://doi.org/10.1093/jhered/esg076 PMid:14557394

Botha BM, McCrindle RI. 2003 Supercritical fluid extraction of avocado oil. South African Avocado Growers Association Yearbook 26, 27–36.

Carvajal-Zarrabal O, Nolasco-Hipolito C, Aguilar-Uscanga MG, Melo-Santiesteban G, Hayward-Jones PM, Barradas- Dermitz DM. 2014. Avocado Oil Supplementation Modifies Cardiovascular Risk Profile Markers in a Rat Model of Sucrose-Induced Metabolic Changes. Dis. Markers 2014, 1–8. https://doi.org/10.1155/2014/386425 PMid:24719499 PMCid:PMC3955619

FAOSTAT (Food and Agriculture Organization of United Nations, Statistic Division). Production/Crops/Avocado 2014. URL http://faostat.fao.org/. Accessed 31.08.17.

Fernandes GD, Gómez-Coca RB, Pérez-Camino, MC, Moreda W, Barrera-Arellano D. 2017. Chemical characterization of major and minor compounds of nut oils: almond, hazelnut, and pecan nut. Journal of Chemistry 2017, 1–11. https://doi.org/10.1155/2017/2609549

Freitas SP, Yahya QR, Lago RCA. 1998. Economics analysis of enzymatic extraction of avocado oil. Riv. Ital. Sostanze Grasse 75, 15–19.

Gómez-Coca RB, Pérez-Camino MC, Moreda W. 2015. Analysis of Neutral Lipids: Unsaponifiable. in Nollet L, Toldrá F, (Eds) Handbook of Food Analysis, 3rd ed. CRC Press: Boca Raton, 459–491.

Hierro MT, Tomás MC, Fernández-Martín F, Santa-María G. 1992. Determination of the triclyceride compositon of avocado oil by high-peerformance liquid chromatography using a light-scattering detector. J. Chromatogr. 607, 329– 338. https://doi.org/10.1016/0021-9673(92)87092-M

IOC. 2001. Determination of stigmastadienes in vegetable oils. COI/ T.20/ Doc. no. 11.

IOC. 2013. Determination of the composition and content of sterols and triterpene dialcohols by capillary column gas chromatography. COI/ T.20/ Doc. no. 30.

IOC. 2015. Determination of aliphatic alcohols content by capillary gas chromatography. COI/ T.20/ Doc. no. 26.

IOC. 2015b. Trade standard applying to olive oils and olive-pomace oils. COI/ T.15/ NC No 3/Rev. 8.

IUPAC. 1987. Standard Method 2.301. Standard methods for the analysis of oils, fats and derivatives. Preparation of fatty acid methylester. Blackwell Scientific: Oxford, Great Britain.

IUPAC. 1987. Standard Method 2.302. Standard methods for the analysis of oils, fats and derivatives. Determination of FAMES by capillary GC Blackwell Scientific: Oxford, Great Britain.

IUPAC. 1987. Standard Method 2.432. Standard methods for the analysis of oils, fats and derivatives. Determination of tocopherol and tocotrienols in vegetable oils and fats by HPLC. Blackwell Scientific: Oxford, Great Britain.

Lanzón A, Guinda A, Albi T, De La Osa C. 1995. Método rápido para la determinación de escualeno en aceites vegetales. Grasas Aceites 46, 276–278. https://doi.org/10.3989/gya.1995.v46.i4-5.937

Lerman-Garber I, Ichazo-Cerro S, Zamora-Gonzáles J. 1994. Effect of a high monounsaturated fat diet enriched with avocado in NIDDM patients. Diabetes Care 17, 311–315. https://doi.org/10.2337/diacare.17.4.311 PMid:8026287

Martínez-Nieto L, Barranco-Barranco R, Moreno-Romero MV. 1992. Extracción de aceite de aguacate: un experimento industrial. Grasas Aceites 43, 11–15. https://doi.org/10.3989/gya.1992.v43.i1.1190

Mohameed S, Sharon D, Kaufman D, Lahav E, Hillel J, Degani C, Lavi U. 1997. Genetic relationships within avocado (Persea americana Mill) cultivars and between Persea species. Theor. Appl. Genet. 94, 279–286. https://doi.org/10.1007/s001220050411

Moreda W, Pérez-Camino MC, Cert A. 2003. Improved method for the determination of triacylglycerols in olive oils by high performance liquid chromatography. Grasas Aceites 54, 175–179. https://doi.org/10.3989/gya.2003.v54.i2.262

Moreno AO, Dorantes L, Galíndez J, Guzmán RI. 2003. Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil. J. Agric. Food Chem. 51, 2216–1121. https://doi.org/10.1021/jf0207934 PMid:12670159

Newmark HL. 1997. Squalene, olive oil, and cancer risk: a review and hypothesis. Cancer Epidemiol. Biomarkers Prev. 6, 1101–1103. PMid:9419410

Ortiz MA, Dorantes AL, Galíndez MJ, Cárdenas E. 2004. Effect of a novel oil extraction method on avocado (Persea americana Mill) pulp microstructure. Plant Foods Hum. Nutr. 58, 11–14. https://doi.org/10.1007/s11130-004-0032-3

Ortiz-Avila O, Sámano-García CA, Calderón-Cortés E, Pérez- Hernández IH, Mejía-Zepeda R, Rodríguez-Orozco AR, Saavedra-Molina A, Cortés-Rojo C. 2013. Dietary avocado oil supplementation attenuates the alterations induced by type I diabetes and oxidative stress in electron transfer at the complex II-complex III segment of the electron transport chain in rat kidney mitochondria. J. Bioenerg. Biomembr. 45, 271–287. https://doi.org/10.1007/s10863-013-9502-3 PMid:23443911

Platt KA, Thomson WW. 1992. Idioblast oil cells of avocado: Distribution, isolation, ultrastructure, histochemistry, and biochemistry. Int. J. Plant Sci. 153, 301–310. https://doi.org/10.1086/297033

Rueda A, Seiquer I, Olalla M, Giménez R, Lara L, Cabrera- Vique C. 2014. Characterization of fatty acid profile of argan oil and other edible vegetable oils by gas chromatography and discriminant analysis. J. Chem. 2014, 1–8. https://doi.org/10.1155/2014/843908

Rueda A, Samaniego-Sánchez C, Olalla M, Giménez R, Cabrera-Vique C, Seiquer I, Lara L. 2016. Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils. Role of polyphenols and tocopherols. J. AOAC Int. 99, 489–494. https://doi.org/10.5740/jaoacint.15-0121 PMid:26953066

Salgado JM, Danieli F, Regitano-D'arce MAB, Frias A, Mansi DN. 2008. O óleo de abacate (Persea americana Mill) como matéria-prima para a indústria alimentícia. Ciênc. Tecnol. Aliment. 28 (Supl.), 20–26. https://doi.org/10.1590/S0101-20612008000500004

Tango JS, Carvalho CRL, Soares NB. 2004. Physical and chemical characterization of avocado fruits aiming its potential for oil extraction. Rev. Bras. Frutic. 26, 17–23. https://doi.org/10.1590/S0100-29452004000100007

Tango JS, Costa SI, Antunes AJ, Figueiredo IB. 1972 Composition du fruit et de l'huile de différentes variétés d'avocats cultivés dans l'Etat de São Paulo. Fruits 27, 143–146.

Werman MJ, Neeman I. 1987. Avocado oil production and chemical characteristics. J. Am. Oil Chem. Soc. 64, 229– 232. https://doi.org/10.1007/BF02542007

Wong M, Requejo-Jackman C, Woolf A. 2010. What is unrefined, extra virgin cold-pressed avocado oil? URL http://www. aocs.org/Membership/FreeCover.cfm?ItemNumber=1099 Accessed 06/03/15.

Woolf A, Wong M, Eyres L, McGhie T, Lund C, Olsson S, Wang Y, Bulley C, Wang M, Friel E, Requejo-Jackman C. 2009. Avocado oil. From cosmetic to culinary oil. in Moreau R, Kamal-Eldin A (Eds.) Gourmet and Health-Promoting Specialty Oils, 1st ed. AOCS: Urbana, 73–125. https://doi.org/10.1016/B978-1-893997-97-4.50008-5

Xia J, Mandal R, Sinelnikov I, Broadhurst D, Wishart DS. 2012. MetaboAnalyst 2.0 - a comprehensive server for metabolomic data analysis. Nucl. Acids Res. 40, W127-W133. https://doi.org/10.1093/nar/gks374 PMid:22553367 PMCid:PMC3394314

Published

2018-06-30

How to Cite

1.
Fernandes GD, Gómez-Coca RB, Pérez-Camino MC, Moreda W, Barrera-Arellano D. Chemical characterization of commercial and single-variety avocado oils. Grasas aceites [Internet]. 2018Jun.30 [cited 2024Mar.29];69(2):e256. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1724

Issue

Section

Research

Most read articles by the same author(s)

1 2 3 > >>