Stability of avocado oil during heating: Comparative study to olive oil

被引：119

作者：

Berasategi, Izaskun ^{[1
]}

Barriuso, Blanca ^{[1
]}

Ansorena, Diana ^{[1
]}

Astiasaran, Iciar ^{[1
]}

机构：

[1] Univ Navarra, Fac Pharm, E-31080 Pamplona, Spain

来源：

FOOD CHEMISTRY | 2012年 / 132卷 / 01期

关键词：

Avocado oil; Olive oil; Heating treatment; Fatty acids; Sterols; TBARs; Vitamin E; PHYTOSTEROL CONTENT; ANTIOXIDANT ACTIVITY; OXIDATIVE STABILITY; TOCOPHEROL; STEROLS; INHIBITION; EXTRACTION; L;

D O I：

10.1016/j.foodchem.2011.11.018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time Oh and after different times of heating process (180 degrees C). PUFA/SFA (0.61 at t = 0) and omega-6/omega-3 (14.05 at t = 0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time Oh (339.64; 228.27 mg/100 g) and at 9 h (270.44: 210.30 mg/100 g) of heating. TBARs was higher in olive oil after 3 h, reaching the maximum values in both oils at 6 h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5 mg/100 g) and it disappeared earlier in avocado oil (at 4 vs. 5 h). The stability of avocado oil was similar to that of olive oil. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：439 / 446

页数：8

共 34 条

[1] How heating affects extra virgin olive oil quality indexes and chemical composition [J].