Author:
Wang Jiashui,Yang Hongbin,Wu Peicong,Zhang Jiali,Ma Weihong,Li Yanxia,Liu Jinping
Abstract
Avocado oil has gained a lot of favor in foods and cosmetics because of its high-quality fatty acid composition and bioactive components. This study aimed to compare the effect of various predry-treatments on the yield and quality of avocado oil from three Chinese avocado (Persea americana Mill.) varieties (Hass, Reed, and Pinkerton). The results showed that drying methods had significant effect on the avocado oil yield and its composition. Among the three drying methods the highest yield was obtained by freeze drying, and Hass showed the highest yield in the three avocado varieties with its oil owning the lowest peroxide and anisidine value. Reed oil owned the highest levels of functional micronutrients (e.g., tocopherols, phenolics, squalene). Vacuum drying resulted in higher concentrations of tocopherols, phytosterols, phenolics, squalene, and thus rendered greater DPPH and ABTS scavenging activity. These results are important to improve the quality of Chinese avocado oil.
Funder
Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
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