Faculty of Pharmacy, University of Navarra, Spain.
Faculty of Pharmacy, University of Navarra, Spain.
Food Chem. 2012 May 1;132(1):439-46. doi: 10.1016/j.foodchem.2011.11.018. Epub 2011 Nov 12.
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.
研究了鳄梨油和橄榄油在剧烈加热处理下可皂化和不可皂化部分的稳定性，并进行了比较。在 0h 和不同加热时间（180°C）时对鳄梨油和橄榄油进行了特性分析和比较。在整个实验过程中，PUFA/SFA（0h 时为 0.61）和 ω-6/ω-3（0h 时为 14.05）在鳄梨油中均高于橄榄油。在加热 0h（339.64；228.27mg/100g）和 9h（270.44；210.30mg/100g）时，鳄梨油中的总植物甾醇含量均高于橄榄油。在 3h 后，橄榄油中的 TBARs 较高，在 6h 的加热处理后达到两种油的最高值。橄榄油中的维生素 E 含量较高（35.52 与 24.5mg/100g），并且在鳄梨油中更早消失（4h 与 5h）。鳄梨油的稳定性与橄榄油相似。
