Chemical characterization of commercial and single-variety avocado oils

G. D. Fernandes; R. B. Gómez-Coca; M. C. Pérez-Camino; W. Moreda; D. Barrera-Arellano

doi:10.3989/gya.0110181

Autores/as

G. D. Fernandes Fats and Oils Laboratory, Department of Food Technology, University of Campinas https://orcid.org/0000-0001-6099-3225
R. B. Gómez-Coca Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC https://orcid.org/0000-0002-6925-8232
M. C. Pérez-Camino Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC https://orcid.org/0000-0001-7652-9582
W. Moreda Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC https://orcid.org/0000-0001-8906-6548
D. Barrera-Arellano Fats and Oils Laboratory, Department of Food Technology, University of Campinas https://orcid.org/0000-0002-8217-8392

DOI:

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

Palabras clave:

Aceite de aguacate, Aceites comerciales, Aceites monovarietales, Caracterización química, Persea americana Mill

Resumen

El objetivo de este trabajo ha sido la determinación los componentes mayoritarios y minoritarios del aceite de aguacate. Los aceites monovarietales de las variedades Bacon, Fuerte, Hass y Pinkerton se obtuvieron mediante un sistema Abencor®, mientras que los aceites comerciales de Brasil, Chile, Ecuador y Nueva Zelanda se compraron en la localidad. Se determinó el contenido de triacilgliceroles, ácidos grasos, alcoholes alifáticos y terpénicos, desmetilmetil, metil y dimetil esteroles, escualeno y tocoferoles. Los principales triacilgliceroles fueron aquellos con ECN48. Además, prevalecieron los ácidos grasos oleico, palmítico y linoleico. Los desmetil esteroles fueron los compuestos minoritarios principales. También se encontraron bajas cantidades de alcoholes alifáticos y terpénicos. Las concentraciones de escualeno fueron más altas en los aceites de las variedades Bacon, Fuerte y Pinkerton que en las otras variedades. El tocoferol más abundante fue el α-tocoferol. El análisis discriminante de mínimos cuadrados permitió expresar las diferencias entre las muestras. En resumen, este trabajo aporta un enfoque diferente a la caracterización completa del aceite de aguacate.

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