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Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit.
Santana, Isabelle; Castelo-Branco, Vanessa Naciuk; Guimarães, Bárbara Mello; Silva, Laís de Oliveira; Peixoto, Vanessa Oliveira Di Sarli; Cabral, Lourdes Maria Corrêa; Freitas, Suely Pereira; Torres, Alexandre Guedes.
Afiliação
  • Santana I; Institute of Nutrition, Rio de Janeiro State University, Brazil.
  • Castelo-Branco VN; School of Pharmacy, Federal Fluminense University, Brazil.
  • Guimarães BM; Chemical Engineering Laboratory, Federal University of Rio de Janeiro, Brazil.
  • Silva LO; Laboratory of Food Science and Nutritional Biochemistry, Institute of Chemistry, Federal University of Rio de Janeiro, Brazil.
  • Peixoto VODS; Laboratory of Food Science and Nutritional Biochemistry, Institute of Chemistry, Federal University of Rio de Janeiro, Brazil.
  • Cabral LMC; Embrapa Food Technology, Rio de Janeiro, Brazil.
  • Freitas SP; Chemical Engineering Laboratory, Federal University of Rio de Janeiro, Brazil.
  • Torres AG; Laboratory of Food Science and Nutritional Biochemistry, Institute of Chemistry, Federal University of Rio de Janeiro, Brazil. Electronic address: torres@iq.ufrj.br.
Food Chem ; 286: 354-361, 2019 Jul 15.
Article em En | MEDLINE | ID: mdl-30827618
This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2-83.6 h) and antioxidant capacity (4.07-5.26 mmol TE/kg), and high amounts (mg/100 g) of α-tocopherol (11.6-21.0), ß-carotene (0.49-0.65) and chlorophyll (44.3-54.0), and unsaponifiable matter (2.48-2.99 g/100 g). Pulp drying process and avocado (un)peeling were the major contributors to the induction period (R2 = 0.61; p = 0.0139) and antioxidant capacity (R2 = 0.62; p = 0.011), and the oils from microwave dried unpeeled pulp were those that presented the best performance. The phenolic composition of these oils improved with ripening and keeping the peel during the pressing process.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Persea / Micro-Ondas Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Persea / Micro-Ondas Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido