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Food Chem. 2012 May 1;132(1):439-46. doi: 10.1016/j.foodchem.2011.11.018. Epub 2011 Nov 12.

Stability of avocado oil during heating: comparative study to olive oil.

Author information

1
Faculty of Pharmacy, University of Navarra, Spain.
2
Faculty of Pharmacy, University of Navarra, Spain. Electronic address: dansorena@unav.es.

Abstract

The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0h and after different times of heating process (180°C). PUFA/SFA (0.61 at t=0) and ω-6/ω-3 (14.05 at t=0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0h (339.64; 228.27mg/100g) and at 9h (270.44; 210.30mg/100g) of heating. TBARs was higher in olive oil after 3h, reaching the maximum values in both oils at 6h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5mg/100g) and it disappeared earlier in avocado oil (at 4 vs. 5h). The stability of avocado oil was similar to that of olive oil.

KEYWORDS:

Avocado oil; Fatty acids; Heating treatment; Olive oil; Sterols; TBARs; Vitamin E

PMID:
26434313
DOI:
10.1016/j.foodchem.2011.11.018
[Indexed for MEDLINE]
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