Open AccessProperties of the avocado oil extracted using centrifugation and ultrasound-assisted methods
Author(s) -
M R Pérez-Saucedo,
Edgar Iván Jiménez-Ruíz,
Javier Germán Rodríguez-Carpena,
Juan Arturo RagazzoSánchez,
José Armando Ulloa,
José Carmen RamírezRamírez,
Cristina Regla Gastón-Peña,
Pedro Ulises Bautista-Rosales
Publication year - 2021
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00940-w
Subject(s) - chemistry , polyunsaturated fatty acid , extraction (chemistry) , food science , yield (engineering) , oxidative phosphorylation , linolenic acid , shelf life , iodine value , degree of unsaturation , fatty acid , chromatography , biochemistry , materials science , linoleic acid , metallurgy
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 α-linolenic acids. α-linolenic acid was only detected in US-CE and control.