Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil.
Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil.
Food Chem. 2018 Aug 15;257:376-381. doi: 10.1016/j.foodchem.2018.03.048. Epub 2018 Mar 13.
The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.
本研究旨在评估不同干燥和油提取方法加工的鳄梨果肉油的质量。在通风烘箱（40°C 和 60°C）和真空烘箱（60°C）中干燥果肉后，测定了 cv. Breda 鳄梨的理化特性，随后通过机械压榨或索氏提取法提取油。鳄梨果实中约有 72%的果肉，其中 16%是脂类。鳄梨油的质量指标在 60°C 真空干燥和索氏提取法（石油醚）提取油时表现出更好的结果，而当鳄梨果肉在 60°C 通风干燥和机械压榨提取油时，生物活性化合物得到更好的保留。在所发现的脂肪酸中，油酸是主要的。
