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Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avoca...
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Avocado oil has a good thermal stability. However, there is a lack of knowledge about the behavior when hydrolysis is involved with oxidation processes. This study demonstrated potential for deep frying process of avocado oil. The behavior of cold-pressed olive oil and avocado oil in a domestic frying process with natural potatoes was studied. Both...
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... The production of avocado (Persea americana Mill.) is important for the economy of several countries, being México the largest producer of the world. The fruit has a growing demand owing its rich content of nutrients, antioxidants and vitamins, including magnesium, potassium, folic acid, omega 3, lutein and fibre (Lu et al., 2009;Dreher and Davenport, 2013;Di Stefano et al., 2017;Flores et al., 2019). The Hass variety is the preferred by the consumer and the most widely cultivated. ...
Whitefly infestation is a major threat to horticultural crops. The control of these sap-sucking insects could be performed by application of insecticides, which may be toxic to untarget species such as honeybees and other beneficial insects. Safety of consumers is a priority and urges the development of alternatives to control pathogens and pests, thus identification of novel natural and/or synthetic products to control insect pests not harmful for humans or pollinators is an urgent need. The persistent seasonal, yearly occurrence of whitefly infestations, offered the opportunity to test promising biostimulant, non toxic molecules as dissuasive products. In this report, we show that whitefly infestation in avocado trees in the field causes the spread of chlorotic halos, blade distortion and wilt of leaves. Through serial aspersions of N-vanillyl-octanamide (ABX-I), a synthetic capsaicinoid to the avocado trees, a clear repellent effect was observed against adult whiteflies that approached the trees at sunny hours but did not feed on leaves. The number of whiteflies resting on leaves decreased in the following days after capsaicinoid application. These data reveal the possibility to control whitefly pest via application of a capsaicinoid-related compound.
... There are different classifications for avocado oil, based on the extraction method: i) extra virgin, when mechanical methods and no solvents are used on high-quality fruit at temperatures below 50 • C; ii) virgin, with similar mechanical methods and temperature conditions, but lower quality fruit (with tiny areas of rot and physical damage) is employed; iii) pure, when fruit quality is not important because the oil is bleached, deodorized, and infused with the natural flavor or herbs of the fruit; and, finally, iv) mixed, when avocado oil is combined with oils from other sources (e.g., olive, canola) to be commercialized as blends (Flores et al., 2019;Woolf et al., 2009). ...
The lack of regulations on avocado oil authenticity enabled producers to blend it with cheaper oils without declaring it on the label. This study explored fatty acids (FA) and fatty alcohol esters (FAE) as innovative markers of avocado oil purity and extraction method. Only 40% of the samples met the FA standards. Regarding FAE, extra virgin samples showed a maximum concentration of 2674.12 ± 570.98 mg total FAE·kg-1 oil, significantly higher than the 640.98 ± 220.06 mg total FAE·kg-1 oil observed in refined samples, making FAE novel markers of extraction method. Furthermore, a canonical discriminant analysis using Wilk's statistic (Λ = 0.008, F126, 1028.2 = 8.87, p < 0.0001), based on fault concentrations (high, medium, low) of the allegedly pure samples, revealed that the high- and medium-fault clusters aligned closely with declared blends containing canola or safflower oils. FA and FAE are promising molecules to detect adulteration in avocado oil.
... Avocado (Persea americana Mill), commonly known as alligator pear, is a fruit native to Mexico and Central America [29]. It is rich in nutrients beneficial to human health and is a highly profitable crop in both domestic and international markets [30,31]. ...
... Because the avocado oils in this study were purchased from a market, it is necessary to validate the above results by using the chemical markers of several cheap edible oils. According to the content of α-linolenic acid, four samples (2, 3, 8, and 23) possessed higher contents of α-linolenic acid than the other samples and the content of α-linolenic acid in avocado oil in a previous study [29]. Therefore, it was suspected that samples 2, 3, 8, and 23 were adulterated with soybean oil (4.2−11%) and/or rapeseed oil (5−14%). ...
... Because the avocado oils in this study were purchased from a market, it is necessary to validate the above results by using the chemical markers of several cheap edible oils. According to the content of α-linolenic acid, four samples (2, 3, 8, and 23) possessed higher contents of α-linolenic acid than the other samples and the content of α-linolenic acid in avocado oil in a previous study [29]. Therefore, it was suspected that samples 2, 3, 8, and 23 were adulterated with soybean oil (4.2-11%) and/or rapeseed oil (5-14%). ...
Adulteration detection or authentication is considered a type of one-class classification (OCC) in chemometrics. An effective OCC model requires representative samples. However, it is challenging to collect representative samples from all over the world. Moreover, it is also very hard to evaluate the representativeness of collected samples. In this study, we blazed a new trail to propose an authentication method to identify adulterated edible oils without building a prediction model beforehand. An authentication method developed by real-time one-class classification modeling, and model population analysis was designed to identify adulterated oils in the market without building a classification model beforehand. The underlying philosophy of the method is that the sum of the absolute centered residual (ACR) of the good model built by only authentic samples is higher than that of the bad model built by authentic and adulterated samples. In detail, a large number of OCC models were built by selecting partial samples out of inspected samples using Monte Carlo sampling. Then, adulterated samples involved in the test of these good models were identified. Taking the inspected samples of avocado oils as an example, as a result, 6 out of 40 avocado oils were identified as adulterated and then validated by chemical markers. The successful identification of avocado oils adulterated with soybean oil, corn oil, or rapeseed oil validated the effectiveness of our method. The proposed method provides a novel idea for oils as well as other high-value food adulteration detection.
... The major unsaturated fatty acids are linoleic acid (46.9%) followed by oleic acid (37.4%), while the main saturated fatty acid is palmitic acid (9.1%) (Gharby et al., 2017). Avocado oil has a high fatty acid profile in linoleic acid (48.77%) and linolenic acid (12.17%) (Flores et al., 2019), thereby suggesting that the oil can be used to produce liquid shortening as a replacement in high-quality cakes. As a result, the use of avocado, African elemi, and sesame seed oils as liquid bakery shortenings needs to be explored. ...
This study investigated the effect of African elemi, avocado, and sesame oils as vegetable bakery shortenings on cakes' quality and sensory properties. The emulsified bakery shortenings comprised of oil, water and egg yolk which were blended at high speed and incorporated into the cake batter to produce four cake samples coded as sample A (cake produced using commercial margarine), sample B (cake produced using African elemi shortening), sample C (cake produced using sesame shortening) and sample D (cake produced using avocado shortening). The samples were analysed for their proximate composition, physical, microbial and sensory properties. Proximate analysis of the cakes revealed moisture content of 24.63-26.84%, crude protein 7.82-10.02%, fat 7.38-9.89, ash 0.73-0.97%, crude fibre 0.39-0.79% and carbohydrate 52.84-58.80%. The result showed that the cakes produced using African elemi shortening contained higher crude protein and fat, while cakes produced using sesame shortening contained higher crude fibre and ash contents. The incorporation of the bakery shortenings had a significant (p<0.05) effect on the crude protein and carbohydrate contents of the cakes. On the other hand, the incorporation of the bakery shortenings had no significant (p>0.05) effect on the cake height and weight. The control sample was the most preferred sample by the panelists for all sensory parameters. This did not differ significantly (p>0.05) from the cakes produced using African elemi shortenings for all sensory attributes. Microbial analysis revealed that the cakes produced using commercial margarine and avocado shortenings had higher bacterial and mould counts. It was concluded that the cakes produced using sesame and African elemi shortenings were microbiologically safe for consumption up to a storage period of 9 days. Whereas, the control sample and cake produced using avocado should not exceed a storage period of 6 days.
... This process gives rise to an emulsion, thereby facilitating the extraction of the oil. This method can be carried out using an ultrasonic bath or an ultrasonic horn transducer [58]. The conventional method of oil extraction involves the use of organic solvents, which exhibit high solubility in various oils, including chloroform, benzene, hexane, acetone, and cyclohexane. ...
... Linoleic acid, an omega-6 PUFA, ranges from 6.6% to 20.8% in AO, depending on the avocado variety, altitude, and extraction conditions [62]. However, a study reported 48.77% linoleic acid in Hass AO extracted by the Soxhlet method [58]. The potential of PUFAs to modulate inflammatory responses in the central nervous system, particularly in microglia, which are the primary mediators of inflammation in age-related conditions such as AD, has been demonstrated [78]. ...
Aging is a process characterized by tissue degeneration, increased susceptibility to chronic degenerative diseases, infections, and the appearance of neoplasms, which leads to disability and a reduction in the length and quality of life. This phenomenon is the result of the convergence of multiple processes, including mitochondrial dysfunction, fibrosis, inflammation, dysregulation of cell death processes, and immunosenescence. These processes have as their point of convergence an increase in the production of ROS. Avocado oil (Persea americana Mill.) contains a diverse array of bioactive compounds, including oleic acid, phytosterols, chlorophylls, xanthones, xanthines, and carotenoids. These bioactive compounds have the capacity to modulate the excessive production of ROS, thereby reducing the progression of age-related diseases and extending lifespan in experimental models of aging. In addition, several studies have demonstrated the efficacy of avocado oil in mitigating age-related diseases, including hypertension; insulin resistance; diabetes; non-alcoholic liver disease; and degenerative processes such as hearing loss, cognitive decline, neurodegeneration, and impaired wound healing. In light of these findings, it is hypothesized that avocado oil is a promising agent capable of promoting healthspan in later stages of life owing to its direct antioxidant actions and the activation of pathways that enhance endogenous antioxidant levels.
... However, in the last decade, demand for avocado in the processed food industry has increased, including avocado purée or guacamole, packaged slices and chunks, and dehydrated or dried products. Demand has also increased for the extracted avocado oil (60% in the pulp, 7% in the skin, and 2% in the seed) [5,6]. The edible part of the fruit, the pulp, is widely recognised as a functional food due to its high content (20% w/w) of fatty acids (oleic, linoleic, palmitic, palmitoleic, and linolenic) [7]. ...
... Hass avocados, primarily in the United States of America and Canada, where it is very popular for fresh consumption as guacamole and is considered to be an "exotic" fruit [50]. However, due to its climacteric ripening pattern, this fruit is susceptible to significant postharvest changes in colour, flesh browning, firmness loss, and weight loss [5]. Therefore, the development and evaluation of outstanding new genotypes for their agronomic performances and adaptation to soil and climate in potential new production regions would seem to be key [44]. ...
... Our AC data demonstrate a high nutritional potential as a fresh product, with values in most cases exceeding those of the reference, Hass (see Table 2). Currently, there are multiple methods used to evaluate, analyse, and compare the efficacy of natural antioxidants in foods, including the pulp, skin, and seed of avocado fruit [5]. However, there is no universal or validated method that reliably determines AC due to the broad nature of the compounds (hydrophilic and lipophilic) in individual forms or complex matrices [43]. ...
The widespread popularity of fresh avocados is linked to perceptions of their high nutritional value and sensory appeal. The cultivar Hass accounts for 95% of world production, so we used this cultivar as a reference to evaluate the nutritional and consumer assessment of 12 elite genotypes from the cross Hass × Pionero. A completely randomised experimental design was established, with three replicates per genotype (39 trees in total). The following characteristics were assessed: shelf life, fruit weight (FW), fruit weight loss (FWL), firmness, colour, chlorophyll (Chl) a and b, total carotenoids (TCr), total phenols (TP), total flavonoids (TFl), antioxidant capacity (AC), dry matter (DM), oil, lutein, β-carotene, and α-tocopherol. Sensory and quality characteristics, external and internal, were also assessed: flavour, texture, and fibrousness. The genotypes exhibited significant differences (p ≤ 0.05) for shelf life, WL, LWF, Chl, TCr, TP, and AC. Oil content was higher in the genotypes H×P40, H×P96, and S2/405. Lutein content varied in the genotypes S2/405 (0.713 mg kg⁻¹), β-carotene in S2/27 and S2/29 (0.189 and 0.187 mg kg⁻¹), and α-tocopherol in H×P40 (237.73 mg kg⁻¹). On the other hand, the multivariate analysis facilitated the discernment of five distinct groups of genotypes, each clearly distinguished by their content of bioactive compounds and sensory attributes. Overall, the analysis identified several genotypes with quality, taste, and texture characteristics similar to those of Hass and one with less fibrousness (S2/249). Results identify several genotypes having good commercial potential for fresh consumption and as sources of bioactive compounds.
... The eating quality of avocado fruit improved as the oil content increased. However, the chemical combination of the oil depends on the kind of fruit, fruit maturity degree, environmental conditions, growth area, agronomic factors, and extraction methods [101]. As the oil content increases, the composition of the oil changes, with concentrations of unsaturated fatty acids increasing, while concentrations of saturated fatty acids decrease [96]. ...
Avocado fruit drop after fruit set causes avocado orchards to suffer significant losses in the fruit yield, oil yield, and quality parameters of fruits. An insufficient crop load, as a result of excessive fruit drop, can reduce avocado orchard profitability. Hence, this study aimed to mitigate these problems using 1-methylcyclopropene (1-MCP), aminoethoxyvinylglycine (AVG), and N-(2-Chloro-4-pyridyl)-N′-phenyl urea (CPPU) as an environmentally friendly and cost-effective strategy to reduce accumulative fruit drop and enhance the productivity and quality of Fuerte avocado fruits. The experiment was conducted over two consecutive seasons using a randomized complete block design with eight treatments: control, 1-MCP (200 ppm), AVG (200 ppm), CPPU (5 ppm), 1-MCP + AVG, 1-MCP + CPPU, AVG + CPPU, and 1-MCP + AVG + CPPU. These treatments were applied twice, at full bloom and at the beginning of the fruit set. Avocado trees treated with 5 ppm CPPU significantly reduced accumulative fruit drop. Additionally, treatments with 1-MCP + AVG + CPPU and CPPU at 5 ppm notably improved the yield and quality of Fuerte avocado fruits by increasing fruit weight, length, width, dry matter content, total carbohydrates, crude protein, total soluble solids (TSSs), and fruit mineral content (P, K, Ca, Mg, and Fe). In contrast, treatments with 1-MCP or/and AVG had a negative impact on fruit TSSs, acidity, and carotenoid content, while producing the highest levels of chlorophyll a, b, and total chlorophyll. Treatments with CPPU alone or combined with 1-MCP and/or AVG significantly enhanced avocado oil content, with slight effects on peroxide, iodine, and saponification values. Based on the results, 1-MCP + AVG + CPPU treatment is recommended for avocado growers to enhance fruit growth, yield, quality, and oil production.
... The third group: G 3 (BLM+ Ao1, n = 6), underwent fibrosis induction and treatment with Ao at a dose of 3.5 mL/kg bw by gastric gavage during 25 days. Similarly, the fourth group: G 4 (BLM+ Ao2, n = 6), received BLM installation followed by a 25 days treatment with Ao at a dose of 5 mL/kg bw (Flores et al., 2019). ...
Pulmonary fibrosis (PF), is a chronic interstitial lung disease, characterized by changes in the alveoli, excessive accumulation of extracellular matrix, persistent inflammation, and oxidative stress. In this study, we aimed to explore the therapeutic effects of avocado oil (Ao) on bleomycin (BLM)‐induced PF. Four this, 24 male rats were divided into four groups (n = 6): the first group served as a control, the second served as a fibrotic group, instilled intratracheally only with BLM (2 mg/kg bw), and the remaining groups were treated by gastric gavage with Ao at different doses (3.5 and 5 mL/kg bw) for 25 days after BLM instillation. The fibrosis induction revealed significant alterations, including increased lipid peroxidation and decreased antioxidant enzyme activities such as superoxyde dismutase (SOD) and catalase (CAT), level of thiols group coupled with a high fibrosis score (FS) and an inflammatory index (II), along with excessive collagen deposition in the pulmonary interstitium. Ao treatment reversed all disturbances induced by BLM in oxidative stress parameters and relatively repairs the histological damage caused by BLM by reducing the FS and the II. The antioxidant, anti‐inflammatory and anti‐fibrosis power of Ao, may suggest this last as a promising candidate for the treatment of PF.
... to be one of the most abundant phytosterols in 'Lorena' avocado seed oil, together with 5-α-cholestane and stigmasterol [41], and low ergosterol contents (2.59 × 10 −5 mg/ 100 g) have been quantifed in the pulp of ripe Nigerian avocados [42]. Ergosterol is a common phytosterol found in commercial avocado oils, having similar concentrations to those found in linseed and olive oils [43]. ...
Avocado (Persea americana Mill.) is currently among the most demanded fruit crops worldwide due to its nutritional and health benefits. Despite the abundance of reports that have chemically and nutritionally characterized the fruit, information about the characterization of the fruit’s phytochemicals at specific maturation and ripening stages is still scarce. This research was aimed to identify and quantify several phytochemicals in ‘Hass’ avocado fruit at different maturation and ripening stages considering their dry matter values (∼20% to over 38%), corresponding to 10.99% and 26.23% oil content, as objective and quantitative parameters of avocado maturation and ripening. Palmitic (1.54–4.46 g/100 g), palmitoleic (0.88–2.60 g/10 0g), and linoleic (0.39–0.93 g/100 g) acids were the dominant fatty acids, showing a decreasing trend during ripening compared to the initiation of maturation (20% DM). β-sitosterol did not change during maturation and ripening, but ergosterol and brassicasterol disappeared at the end of ripening (38.8% DM). β-carotene was maintained at low concentrations (0.04–0.12 mg/100 g) during maturation and ripening, and lutein reached the highest concentration (6.89 mg/100 g) of all the carotenoids at 32.56% DM. α-Tocopherol increased during ripening (up to 0.35 mg/100 g), particularly at 35% DM. Among the phenolic compounds, gallic acid, catechin, chlorogenic acid, and vanillic acid reached their peak concentration (0.32–2.01 mg/100 g) between 33.84% and 36.99% DM. ‘Hass’ avocados contain significant quantities of bioactive compounds that are of great benefit to human nutrition and health, but their presence and evolution should be well correlated with properly established maturation and ripening stages.
... The predominant fatty acids in CMPC fats (100:0, with no AFPP addition) were oleic (27.1%), palmitic (26.8%), stearic (14%), palmitoleic (cis-9-hexadecenoic) acid (13.22%), and myristic (9.9%)., whereas the predominant fatty acids in AFPP oil were oleic acid (68.08%), palmitic (15.4%), palmitoleic (cis-9-hexadecenoic) acid (7.33%), and linoleic acid (7.19%), respectively. Avocado oil contains a high concentration of oleic acid, antioxidants, and phytosterols (41).The results revealed that the concentrations of oleic (cis-9-octadecenoic) acid (C 18:1), linoleic (9,12octadecadienoic) acid (C 18:2), and linolenic (9,12,15-octadecatrienoic) acid (C 18:3) increased significantly with increasing the AFPP levels in the cheese blend formulations; while the quantities of myristic (tetradecanoic) acid (C 14:0), palmitic (hexadecanoic) acid (C 16:0) and stearic (octadecanoic) acid ( C 18:0 ) dropped as the AFPP concentration was increased. Supplementing cheese samples with various quantities of AFPP% (w/w) led to produce CMPC cheese with significant increases in monounsaturated and polyunsaturated FAs, mainly as oleic and linoleic acids, respectively. ...
Abstract
The aim of the current investigation was to evaluate the impact of different quantities of avocado fruit pulp powder (AFPP) (0, 5, 10, 15, and 20%) on the sensory properties, physicochemical properties, and fatty acid profile of Camel's milk processed cheese (CMPC). CMPC cheese represents the control sample without AFPP addition. At ratios of 100:0, 95:5, 90:10, 85:15, and 80:20, AFPP was used to substitute CMPC cheese (%, w/w). Standard official methods were used to analyze the proximate composition, mineral content, fatty acid profile, health lipid indices, as well as consumer acceptability of CMPC, AFPP, and binary mixtures of them. AFPP was rich in fat, protein, ash, and fibers (58.18, 8.19, 7.48, and 7.00%, respectively). CMPC is mainly composed of moisture (63.03 %), with 23.9%, % of crude protein, 9.15 % of lipids and3.92 % ash. Fat, fiber, ash and energy contents of fortified cheese samples increased significantly with the addition of AFPP. No significant differences were recorded in protein between control cheese samples and those cheese samples containing AFPP. The results also revealed that the K, Mg, Fe, and Zn content in CMPC cheese samples enriched with 20% AFPP were about 2.41,1.18,1.72, and 1.30-fold higher, respectively, when compared to control cheese without any addition of AFPP. In fortified cheese samples, the amounts of oleic, linoleic, and linolenic acids significantly increased as the AFPP dosage increased; however, the amounts of myristic, palmitic, and stearic acids decreased as the AFPP concentration increased. The reduction in atherogenic and thrombogenic indices of CMPC cheese samples with different concentrations of AFPP demonstrate the nutritional advantages of CMPC cheese enriched with avocado powder. The sensory evaluation results indicated that all processed cheese samples in the current investigation were acceptable and received high overall acceptability scores ranged from76.19 to 84.60.
