Pyrka Ioanna, Stefanidis Stavros, Ordoudi Stella A, Lalou Sofia, Nenadis Nikolaos
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Foods. 2025 Jan 17;14(2):294. doi: 10.3390/foods14020294.
Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% levels. Induction-period (IP) values, determined via Rancimat (110 °C, 20 L/h), increased by 1.1-1.6-fold. Maceration with AL and OL added pigments (β-carotene, lutein, α-chlorophyll, and α-pheophytin) but only AL significantly boosted α-tocopherol levels (up to 3.7-fold). Extraction of major polar phenols (chlorogenic acid, oleuropein, and hydroxytyrosol) was poor (<42 mg/kg oil). Oleanolic and maslinic acids, from OL and OP, reached up to 650 and 260 mg/kg. The IP values correlated ( = 0.796, = 0.002) only with total polar phenol content. Maceration with OP resulted in superior antioxidant activity, extending the predicted shelf-life from 14 to 22.3 months, reaching that of a hydroxytyrosol-rich extra-virgin olive oil (24.9 months). GC-MS revealed the dominance of volatile acids in OL- and OP-VAOs, and estragole in AL-VAO highlighting some organoleptic and safety challenges to be considered, particularly when aiming to exploit these materials for the enhancement of the oxidative stability of VAOs to sustain its production.
初榨鳄梨油（VAO）因其营养和感官特性而备受珍视，但易氧化。为提高其氧化稳定性，研究了通过超声辅助浸渍从鳄梨或橄榄加工副产物中富集抗氧化剂的可行性。将干燥、研磨后的鳄梨（AL）、橄榄叶（OL）或橄榄果渣（OP）与实验室提取的VAO以5%、10%和20%的水平进行超声浸渍。通过Rancimat（110℃，20L/h）测定的诱导期（IP）值增加了1.1 - 1.6倍。用AL和OL浸渍添加了色素（β - 胡萝卜素、叶黄素、α - 叶绿素和α - 脱镁叶绿素），但只有AL显著提高了α - 生育酚水平（高达3.7倍）。主要极性酚类（绿原酸、橄榄苦苷和羟基酪醇）的提取率较低（<42mg/kg油）。来自OL和OP的齐墩果酸和山楂酸含量分别高达650和260mg/kg。IP值仅与总极性酚含量相关（r = 0.796，p = 0.002）。用OP浸渍具有优异的抗氧化活性，将预测保质期从14个月延长至22.3个月，达到富含羟基酪醇特级初榨橄榄油的保质期（24.9个月）。气相色谱 - 质谱联用（GC - MS）分析表明，OL - VAO和OP - VAO中挥发性酸占主导，而AL - VAO中则是草蒿脑占主导，这突出了一些需要考虑的感官和安全挑战，特别是当旨在利用这些材料提高VAO的氧化稳定性以维持其生产时。
