Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil

• Autor(a) principal: RAMÍREZ-ANAYA,Jessica del Pilar
• Data de Publicação: 2018
• Outros Autores: MANZANO-HERNÁNDEZ,Ariana Jocelyn, TAPIA-CAMPOS,Ernesto, ALARCÓN-DOMÍNGUEZ,Karina, CASTAÑEDA-SAUCEDO,Ma Claudia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200223
• topic: essential fatty acid; fatty acids; linoleic:palmitic ratio; oil yield; oxidation

Abstract Virgin oil from avocados (Persea americana Mill.) is obtained by mechanical processes after pulp malaxation at temperatures that minimize oxidation and improve separation. The objective of this study was to assess the effect of time (0, 20, 30, 40, 60, 120 and 180 min) and temperature (40 and 50 °C) conditions during pulp malaxation on extraction yield, nutritional value (normalized fatty acid profile) and specific extintion (K232 and K270) of virgin oil extracted under laboratory conditions from avocados cultivated in southern Jalisco, Mexico. When pulp was malaxated for 120 min at 40 and 50 °C, a larger proportion of oil was extracted (82.9 ± 0.3% and 80.2 ± 0.8%, respectively). We observed that the normalized percentage of the fatty acids linoleic (18 ± 2%) and linolenic (1.2 ± 0.2%) decreased with mixing time, while that of palmitoleic (9 ± 1%), oleic (51.6 ± 1.2%) and stearic (0.5 ± 0.1%) remained without change. The ω-6:ω-3 ratio (15 ± 1) was higher than the recommended values but similar to those reported as favorable for health. Specific extinction (K232, 2.2 ± 0.3 and K270, 0.20 ± 0.03) indicate that the oxidation level remained low. Malaxation at 40 or 50 °C did not significantly alter the characteristics of the oil, but time significantly affected yield.