Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile

Abstract

The aim of this study was to evaluate the impact of different pulp drying processes and extracting methods of avocado oil (Margarida), determined by quality indices, bioactive compounds and fatty acid profile. The avocado pulp was dried in air circulation oven at 40 °C and 60 °C, and in vacuum oven at 60 °C. The oil was extracted by mechanical press or by Soxhlet method. The acidity, peroxide value, iodine, refractive indices; phenolic compounds; carotenoids; chlorophyll; tocopherols; antioxidant activity; fatty acid profiles; ratio between hypocholesterolemic and hypercholesterolemic fatty acids (h/H); atherogenic and thrombogenic indices, besides avocado pulp characteristics were evaluated. The best oil quality was found for pulp dried at 60 °C under vacuum combined with Soxhlet extraction. The content of bioactive compounds was higher when the pulp was dried at 60 °C in an oven with air circulation combined with mechanical pressing. No significant effect was observed on the fatty acid profile. The atherogenic and thrombogenic indices showed low values and h/H ratio, within the desirable. The results showed advantage in drying the pulp at 60 °C. The oil evidenced being a good source of bioactive compounds, presenting an interesting fatty acid profile, h/h ratio, atherogenic and thrombogenic indices.

Keywords

• Drying
• Extraction
• Tocopherol
• Pigments