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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(8): 1051-1061
Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods
M. R. Pe´rez-Saucedo1,2 • E. I. Jime´nez-Ruiz1,2 • J. G. Rodrı´guez-Carpena1,3 • J. A. Ragazzo-Sa´nchez4 • J. A. Ulloa1,2 • J. C. Ramı´rez-Ramı´rez3 • C. R. Gasto´n-Pen˜a5 • P. U. Bautista-Rosales1,2
1 Doctoral Program in Agricultural Biological Sciences, Autonomous University of Nayarit, km 9 on the Tepic- Compostela Highway, 63780 Xalisco, Nayarit, Mexico 2 Food Technology Unit, Autonomous University of Nayarit, Amado Nervo Culture City, 63190 Tepic, Nayarit, Mexico 3 Academic Unit of Veterinary Medicine and Zootechnics, Autonomous University of Nayarit, km 3.5 on the Compostela-Chapalilla Highway, 63700 Compostela, Nayarit, Mexico 4 Integral Laboratory of Food Research, National Technological of Mexico/Technological Institute of Tepic, 2595 Technological Avenue, Tepic, Nayarit 63175, Me´xico 5 Cuban Institute for Research On Sugar Cane Derivates, 804 White Way and Central Highway, St. Michael of Census, La Havana, Cuba
ABSTRACT
The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, oxidative stability (oxidation temperature and time, besides activation energy) and accelerated shelf life regarding hexane extraction (control). The US-CE improved the physicochemical properties such as acidity, peroxides, and iodine indexes regarding CE and Control. US-CE improved the yield, nutritional quality of fatty acids, oxidative stability, shelf life, and ω-6/ω-3 ratio regarding CE. Furthermore, US-CE improved the ratio yield/time extraction of the oil and increased the oxidation temperature regarding control. The main advantage of oils extracted using CE and US-CE concerning control was higher oxidative stability. The most representative polyunsaturated fatty acids identified in all treatments were γ-linolenic and conjugated a-linolenic acids. α-linolenic acid was only detected in US-CE and control.
KEYWORD
Avocado oil · Yield · Fatty acid · Omega-6/omega-3 ratio · Oxidative stability
Food Science and Biotechnology 2021 ; 30(8): 1051-1061
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