Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

F. Holgado; M. Martinez-Avila; M.V. Ruiz-Mendez; G. Márquez Ruiz

doi:10.3989/gya.0319241.2144

Autores/as

F. Holgado Instituto de Ciencia y Tecnología de los Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0003-4950-5950
M. Martinez-Avila Tecnológico Nacional de Mexico https://orcid.org/0000-0003-0215-5834
M.V. Ruiz-Mendez Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0003-0750-7915
G. Márquez Ruiz Instituto de Ciencia y Tecnología de los Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0002-8548-837X

DOI:

https://doi.org/10.3989/gya.0319241.2144

Palabras clave:

Aceite de aguacate, aceite de girasol, aceite de oliva virgen, fritura, refinación, termoxidación

Resumen

La estabilidad de los aceites de aguacate a temperaturas de fritura ha sido escasamente estudiada. En este trabajo se evaluó el comportamiento en fritura y en termoxidación de aceites de aguacate virgen (AAV), mínimamente refinado (AAMR) y refinado (AAR) en comparación con aceites de girasol (AG), girasol alto oleico (AGAO) y oliva virgen (AOV). Se analizaron compuestos polares, polímeros y tocoferoles. No se encontraron diferencias significativas en los niveles de polímeros tras 10 h de termoxidación y tras 9 frituras. Los aceites más estables fueron AGAO, AAV, AOV y AAMR, todos ellos con niveles inferiores a 20% de compuestos polares tras 9 frituras. Además de la estabilidad conferida por los ácidos grasos monoinsaturados mayoritarios (ácido oleico), el mejor comportamiento en fritura mostrado se atribuye al alto contenido de tocoferoles y DMPS en AGAO, y a la presencia de compuestos menores protectores en los aceites vírgenes AAV y AOV, y AAMR.

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