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Chemical Characterization of Monovarietal Avocado Oils

AuthorsFernandes, Gabriel D.; Gómez-Coca, R. B. ; Pérez Camino, María del Carmen ; Moreda, Wenceslao ; Barrera-Arellano, D.
Issue Date3-May-2015
Citation106th AOCS Annual Meeting and Industry Showcases (2015)
AbstractAlthough the avocado oil chemical composition has been cited in several studies -normally in comparison with olive oil- its chemical composition hasn¿t been described thoroughly. Therefore, the aim of this work was to characterize the major and minor compounds of several monovarietal avocado oils. Oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars (IHSM-CSIC, Spain) were obtained from the pulp of mature fruits by means of an Abencor® system and an additional centrifugation step. Following official and/or standardized methods the oils composition was determined and content on triacylglycerol, fatty acids, aliphatic and terpenic alcohols, desmethyl-, methyl-, and dimethylsterols, and squalen were obtained. The main triacylglycerols were those with ECN48 and ECN46. Besides, oleic, palmitic, linoleic and palmitoleic acids prevailed. Desmethylsterols were the principal minor compounds, being ß-sitosterol the most abundant one. Citrostadienol and cicloartenol were the main methyl- and dimethylsterols, respectively, and low amounts of aliphatic and terpenic alcohols were also found. Finally, the squalen concentration was higher in Bacon, Fuerte and Pinkerton oils than in Hass. The chemical composition of avocado oil is quite similar to the olive oil regarding the minor compounds.
Appears in Collections:(IG) Comunicaciones congresos
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