El aceite de Aguacate y sus propiedades nutricionales

e-Gnosis Num.003 01/2005; 3.
Source: OAI


Due to the composition of its fatty acids, the avocado oil meets the nutritional requirements that focus on the reduction of the amount of saturated fats in foods. It is characterized by the fact of having a low amount of saturated fatty acids (between 10% and 19%, depending on the variety and maturity stage), a high amount of oleic acid (up to 80%), an acceptable level of polyunsaturated fatty acids (11%-15%) and no cholesterol. It has been proven that the diets enriched with avocado oil are as effective as those containing maize oil, soy oil or sunflower oil in reducing total cholesterol, LDL (Low Density Lipoprotein) cholesterol and plasma triglycerides, in hypercholesterolemic individuals as well as in those with diabetes mellitus type 2, which is reflected in a decrease in cardiovascular risks. Also, the intake of avocado oil increases the percentage of HDL (High Density Lipoprotein) cholesterol in plasma in animal modeling. In addition to the above, the avocado oil contains an atherogenicity degree comparable to that of the maize oil or olive oil. The effectiveness of avocado oil to reduce total cholesterol and LDL cholesterol in plasma and its low atherogenicity level indicate that this oil can play a beneficial role in a nutritious diet

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Available from: Socorro Villanueva, Feb 27, 2015
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    ABSTRACT: The onset temperatures (Tonset) and crystallization temperatures (Tc) of oleogels prepared from avocado oil were determined by thermorheological testing. Crystallization studies were established by formulating oleogels with the following structuring agents: beeswax, monodiglycerides of fatty acids, and sorbitan monostearate (Span 60). Using a response surface experimental design, the effects of the concentration of each structuring agent, their mixtures, and the cooling rate on the variable temperature of crystallization were evaluated. The results showed that structuring agents have a significant effect on the crystallization temperatures (Tc). Additionally, the cooling rate was inversely related to the crystallization temperature, namely, lower rates of cooling led to higher crystallization temperatures. The crystallization temperature (Tc) varied from 29.5 to 53.6 °C, and Tonset varied between 33.8 and 58.7 °C.
    Lebensmittel-Wissenschaft und-Technologie 12/2014; 59(2):673–679. DOI:10.1016/j.lwt.2014.07.020 · 2.42 Impact Factor