Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
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 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oilessential fatty acidfatty acidslinoleic:palmitic ratiooil yieldoxidationAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200223Food Science and Technology v.38 n.2 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.33116info:eu-repo/semantics/openAccessRAMÍREZ-ANAYA,Jessica del PilarMANZANO-HERNÁNDEZ,Ariana JocelynTAPIA-CAMPOS,ErnestoALARCÓN-DOMÍNGUEZ,KarinaCASTAÑEDA-SAUCEDO,Ma Claudiaeng2018-06-28T00:00:00Zoai:scielo:S0101-20612018000200223Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
title |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
spellingShingle |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil RAMÍREZ-ANAYA,Jessica del Pilar essential fatty acid fatty acids linoleic:palmitic ratio oil yield oxidation |
title_short |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
title_full |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
title_fullStr |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
title_full_unstemmed |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
title_sort |
Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil |
author |
RAMÍREZ-ANAYA,Jessica del Pilar |
author_facet |
RAMÍREZ-ANAYA,Jessica del Pilar MANZANO-HERNÁNDEZ,Ariana Jocelyn TAPIA-CAMPOS,Ernesto ALARCÓN-DOMÍNGUEZ,Karina CASTAÑEDA-SAUCEDO,Ma Claudia |
author_role |
author |
author2 |
MANZANO-HERNÁNDEZ,Ariana Jocelyn TAPIA-CAMPOS,Ernesto ALARCÓN-DOMÍNGUEZ,Karina CASTAÑEDA-SAUCEDO,Ma Claudia |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
RAMÍREZ-ANAYA,Jessica del Pilar MANZANO-HERNÁNDEZ,Ariana Jocelyn TAPIA-CAMPOS,Ernesto ALARCÓN-DOMÍNGUEZ,Karina CASTAÑEDA-SAUCEDO,Ma Claudia |
dc.subject.por.fl_str_mv |
essential fatty acid fatty acids linoleic:palmitic ratio oil yield oxidation |
topic |
essential fatty acid fatty acids linoleic:palmitic ratio oil yield oxidation |
description |
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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200223 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200223 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.33116 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.2 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322442764288 |