Organoleptic and physicochemical properties of ‘Hass’ avocado (Persea americana Mill) oil extract obtained using cold press technology

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 360-365
Author(s):  
N. Chimuti ◽  
T.K. Takalani ◽  
T.A. Anyasi
Keyword(s):  
Physicochemical Properties ◽  
Acid Value ◽  
Persea Americana ◽  
Colour Properties ◽  
Cold Press ◽  
Avocado Oil ◽  
Significant Difference ◽  
Oil Extract ◽  
Hass Avocado ◽  
Percentage Free Fatty Acid

Largely grown in tropical and subtropical regions of the world, avocado (Persea americana Mill) contains 3 – 30% of oil in its pulp, depending on the variety. This study profiled the quality attributes of oil obtained from ‘Hass’ avocado cultivar using the cold press method of extraction. Physicochemical properties of saponification value (SV), acid value (AV), percentage free fatty acid (FFA) and colour were determined for the extracted oil samples. Sensory analysis was conducted to determine consumer acceptability of the ‘Hass’ avocado oil extract. Results of the analysis showed a significant difference (p<0.05) in the SV, AV and FFA of the avocado oil extract. A significant difference was also found to exist in the L* and a* colour properties of the extracted oil. On the determination of the organoleptic properties, it was observed that consumers displayed a higher preference for commercial pure avocado oil than the extracted oil used in this study, although extracted ‘Hass’ avocado oil exhibited higher physicochemical properties when compared to commercial pure avocado oil.

scholarly journals Avoiding Chilling Damage in ‘Hass’ Avocado Fruit by Controlled Atmosphere Storage at Higher Temperature

HortScience ◽  
2017 ◽  
Vol 52 (8) ◽  
pp. 1107-1110 ◽  
Author(s):  
Jeremy Burdon ◽  
David Billing ◽  
Paul Pidakala
Keyword(s):  
Skin Color ◽  
Storage Temperature ◽  
Persea Americana ◽  
Controlled Atmosphere ◽  
Storage Duration ◽  
Avocado Fruit ◽  
Significant Difference ◽  
Chilling Damage ◽  
Hass Avocado ◽  
Atmosphere Storage

Sea-freight distribution of ‘Hass’ avocado (Persea americana) is by refrigerated containers, sometimes supplemented by controlled atmosphere (CA). With both refrigeration and CA prolonging the storage life of the fruit, there is a question as to whether the technologies can be traded. That is, by using CA at warmer temperatures to extend storage without the risk of chilling damage. In this project, the potential to avoid chilling damage by storing fruit at 7 °C in 2% O2/2% CO2 CA instead of 5 °C in 2% O2/2% CO2 CA or air has been investigated for fruit stored for 4 or 6 weeks. Increasing the storage temperature from 5 °C to 7 °C did not affect the quality of fruit immediately out of CA storage, with no significant difference in skin color, firmness, or skin disorders. Both CA storage regimes, at 5 °C or 7 °C, resulted in better fruit quality than for fruit that had been stored in air at 5 °C. Overall, CA at 7 °C was less effective at retarding the progression of ripening in storage than CA at 5 °C, although after 4 weeks of storage, fruit from both CA regimes took longer to ripen than the air-stored fruit. After 6 weeks of storage, there was no difference in ripening time between fruit that had been stored in CA at 7 °C or in air at 5 °C, with fruit that had been in CA at 5 °C still taking longest to ripen. However, the incidence of diffuse flesh discoloration (DFD) in the air-stored fruit was high compared with that in fruit from CA at 7 °C or 5 °C. The main negative aspect to storing fruit in CA at 7 °C rather than at 5 °C was the higher incidence of rots in ripe fruit. While it was lower in the air-stored fruit, the incidence in fruit that had been stored in CA at 7 °C tended to be higher than that of the fruit stored in CA at 5 °C. It therefore appears that the potential for using CA at slightly higher temperatures to avoid chilling damage rests on the storage duration required and the risk of rots in the fruit.

scholarly journals Comparative Physicochemical and Proximate Analyses of Different Extracts of Persea americana

2020 ◽  
Vol 45 (6) ◽  
Author(s):  
C. Imoisi ◽  
U.C. Michael
Keyword(s):  
Acid Value ◽  
Mean Value ◽  
Persea Americana ◽  
Crude Fibre ◽  
Avocado Oil ◽  
Saponification Value ◽  
Acidic Nature ◽  
Crude Fibre Content ◽  
Proximate Analyses

Avocado and Avocado oil are high in monosaturated oleic acid, a heart-healthy fatty acid that is believed to be one of the main reasons for the health benefits of olive oil. This study, was therefore carried out to determine the physicochemical and proximate composition of the seed and rind of avocado pear with the extraction and characterization of oil obtained from the seed and rind using solvent extraction. The phytochemical screening was also carried out on the seed and rind of avocado pear oil. The moisture contents were (51.05% and 71.77%) for the seed and rind respectively. The ash content of the unripe seed and rind were (0.52% and 0.55%) respectively. The fat (lipid) content in both the unripe seed and rind oil were (21.41g and 9.53 g) respectively. The unripe rind sample was richer in protein (6.4%) and unripe seed being lower (3.04%) to the rind. The crude fibre content for the seed and rind oil were (51.2 g and 2.54 g) respectively. Saponification value of the oil from unripe seed had a higher value of 258.82 mg KOH/g and for unripe rind was 203.47 mg KOH/g. The peroxide value for oil obtained from both unripe seed and rind of Persea americana were 0.91 mg/kg and 0.33 mg/kg respectively. Acid value was low in the unripe seed with a mean value of 0.057 mg KOH/g. It was observed that the Acid value for unripe rind was 0.058 mg KOH/g. The iodine value for rind was 182.85 (gI2/100 g), the seed oil contains 53.78 (gI2/100 g) of iodine. The refractive index was 1.21 and 1.35 for the unripe seed and rind oil respectively. The pH of the various avocado pear extracts also showed their slightly acidic nature.

scholarly journals Characterization, Quantification and Quality Assessment of Avocado (Persea americana Mill.) Oils

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1453 ◽  
Author(s):  
Mei Wang ◽  
Ping Yu ◽  
Amar G. Chittiboyina ◽  
Dilu Chen ◽  
Jianping Zhao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Reference Standards ◽  
Persea Americana ◽  
Sufficient Evidence ◽  
Correct Identification ◽  
Esi Ms ◽  
Avocado Oil ◽  
Significant Difference

Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have recently increased in popularity. Unfortunately, sufficient evidence is not available to support the claimed health benefit and safe use of such oils. To address potential quality issues and identify possible adulteration, authenticated avocado oils extracted from the fruit peel, pulp and seed by supercritical fluid extraction (SFE), as well as commercial avocado pulp and seed oils sold in US market were analyzed for TGs and FAs in the present study. Characterization and quantification of TGs were conducted using UHPLC/ESI-MS. Thirteen TGs containing saturated and unsaturated fatty acids in avocado oils were unambiguously identified. Compared to traditional analytical methods, which are based only on the relative areas of chromatographic peaks neglecting the differences in the relative response of individual TG, our method improved the quantification of TGs by using the reference standards whenever possible or the reference standards with the same equivalent carbon number (ECN). To verify the precision and accuracy of the UHPLC/ESI-MS method, the hydrolysis and transesterification products of avocado oil were analyzed for fatty acid methyl esters using a GC/MS method. The concentrations of individual FA were calculated, and the results agreed with the UHPLC/ESI-MS method. Although chemical profiles of avocado oils from pulp and peel are very similar, a significant difference was observed for the seed oil. Principal component analysis (PCA) based on TG and FA compositional data allowed correct identification of individual avocado oil and detection of possible adulteration.

Physiochemical properties and antioxidant potential of Persea Americana seed oil

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Seed Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Acid Value ◽  
Persea Americana ◽  
Antioxidant Potential ◽  
Physiochemical Properties ◽  
Physiochemical Parameters ◽  
Ic50 Value

Oil extracted from Persea Americana seed was assayed for its physiochemical properties and antioxidant potential using various standard methods. The oil content of the seed was found to be &lt; 10%. Brownish-red color oil was liquid at room temperature, with specific gravity of 0.91±0.02 g/mL. Other physiochemical parameters determined were; acid value (4.51±0.08 mgKOH/g), %FFA (2.26±0.08), peroxide value (2.40±0.57 mgO2/Kg), ester value (31.26±0.03 mgKOH/g), saponification value (35.76±0.07 mgKOH/g) and iodine value (23.5±0.07). The results of the antioxidant activities of the seed oil showed that the flavonoid content (80.00±1.41 mgQE/g) was ~10 folds higher than the phenolic content (8.27±0.06 mgGAE/g). The DPPH radical scavenging value was found to be 51.54±0.25% with an IC50 value of 4.68±0.02 mg/mL and reducing power with an average absorbance of 0.85±0.01 and an IC50 value of 0.001±0.02 mg/mL. Gallic acid showed better antioxidant activities than the oil studied. The results obtained in this study showed that Persea Americana seed oil has nutritional, industrial as well as medicinal potentials.

Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Relative Viscosity ◽  
Acid Value ◽  
Smoke Point ◽  
Refractive Indices ◽  
Bahir Dar ◽  
Icp Oes ◽  
Saponification Value ◽  
Oil Sunflower

The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.

Avocado oil ( Persea americana ) protects SH‐SY5Y cells against cytotoxicity triggered by cortisol by the modulation of BDNF, oxidative stress, and apoptosis molecules

2021 ◽  
Vol 45 (2) ◽  
Author(s):  
Jéssica Rosso Motta ◽  
Ivo Emilio da Cruz Jung ◽  
Verônica Farina Azzolin ◽  
Cibele Ferreira Teixeira ◽  
Luiza Elizabete Braun ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Persea Americana ◽  
Avocado Oil

Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

1998 ◽  
Vol 61 (2) ◽  
pp. 217-220 ◽  
Author(s):  
HONG-SUN YOOK ◽  
SEONG-IL LIM ◽  
MYUNG-WOO BYUN
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ozone Treatment ◽  
Bee Pollen ◽  
Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (&gt;102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P &lt; 0.05).

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

scholarly journals Characterization and Pathogenicity of Botryosphaeriaceae Species Obtained from Avocado Trees with Branch Canker and Dieback and from Avocado Fruit with Stem End Rot in Chile

Plant Disease ◽  
2019 ◽  
Vol 103 (5) ◽  
pp. 996-1005 ◽  
Author(s):  
Ana L. Valencia ◽  
Pilar M. Gil ◽  
Bernardo A. Latorre ◽  
I. Marlene Rosales
Keyword(s):  
Vascular System ◽  
Persea Americana ◽  
Effective Control ◽  
Future Research ◽  
Severe Drought ◽  
Internal Transcribed Spacer Region ◽  
Avocado Fruit ◽  
Hass Avocado ◽  
Botryosphaeriaceae Species ◽  
Branch Canker

Several species of the Botryosphaeriaceae family have been associated with branch canker, dieback, and stem end rot in avocado (Persea americana Mill.). In Chile, the incidence of diseases affecting the avocado tree increased from 2011 to 2016, which coincided with a severe drought that affected avocado production. Moreover, distant countries importing avocados from Chile also reported an increase of stem end rot of ripe avocados. Therefore, the aims of this study were to identify the pathogen species associated with branch canker, dieback, and stem end rot of avocado in Chile and to study their pathogenicity. This study was conducted between 2015 and 2016 in ‘Hass’ avocado orchards located in the main avocado-producing regions in Chile. A diverse collection of fungal species was recovered from both necrotic woody tissue and necrotic tissue on harvested ripe fruit. On the basis of morphology and phylogenetic analyses of the internal transcribed spacer region (ITS1-5.8S-ITS2) and the translation elongation factor 1-α (TEF1-α) gene, eight species in the Botryosphaeriaceae family were identified: Diplodia mutila, D. pseudoseriata, D. seriata, Dothiorella iberica, Lasiodiplodia theobromae, Neofusicoccum australe, N. nonquaesitum, and N. parvum. For each of these species, pathogenicity studies were conducted on 1-year-old healthy Hass avocado plants. All isolates produced brown gum exudate and caused necrosis in the vascular system 3 weeks after inoculation. N. nonquaesitum, N. parvum, and D. pseudoseriata were the most virulent species. Necrotic lesions and cavities with white mycelia near the peduncle union were observed on Hass avocado fruit inoculated postharvest. L. theobromae, N. australe, and N. parvum were significantly more virulent than the other tested species in the Botryosphaeriaceae family. This study identified and characterized the pathogenicity of Botryosphaeriaceae species in Chile, which will prove useful to future research on these pathogens directed at establishing effective control strategies in avocado.

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