The information presented in this section focuses on the process efficiency, improvement of production performance, and product quality as well as applications in the food industry.Ĭonsidering the high humidity percentage of avocado (around 70 to 80%), the influence of the pulp drying method prior to oil extraction has been studied. On the topic, “avocado oil” (from 1980 to date), 180 and 224 articles have been published in the Web of Science (WoS) and Scopus, respectively. Figure 1 shows the exponential increase of scientific interest in avocado oil. The research question was: What are the most published topics on avocado oil? The answer to this question allowed us to include topics, such as: extraction methods (i.e., cold pressed method, ultrasound-assisted aqueous extraction method, supercritical CO 2 method, CO 2 subcritical method, enzymatic extraction, and solvent extraction), procedures of conservation, contamination/adulteration, technological applications, composition (characteristics according to the variety and origin of the fruit, physicochemical characterization, avocado seed oil, and comparison with other oils), and biological effects (human health effects and experimental studies in animals). In this work, a systematic review of the literature was carried out to collect, select, evaluate, and summarize all available evidence regarding the processes and properties of avocado oil. “Pure” edible avocado oil is a product with at least 98.5% refined avocado oil. The Mexican norm states that the “crude oil of avocado” is a slightly amber-colored fatty liquid, obtained by physical extraction of the pulp and the seed of the fruit ( Persea americana). Therefore, it presents sensory and chemical characteristics that are variable. Finally, “mixed” avocado oil is combined with olive, macadamia, and other oils. “Pure” avocado oil is a type of oil for the production of which the quality of the fruit is not important it is a bleached and deodorized oil, infused with the natural flavor of herbs or fruits. “Virgin” avocado oil is produced with fruit of a lower quality (with small areas of rot and physical alterations), extracted by mechanical methods, using a temperature below 50 ° C and without the use of chemical solvents. Avocado oil of a higher quality, “extra virgin”, corresponds to that produced from high-quality fruit, extracted only with mechanical methods, using a temperature below 50 ☌ and without the use of chemical solvents. proposed a classification for avocado oil based on its extraction method and fruit quality. The quality standard for olive oil is available in the Codex Alimentarius and the International Olive Oil Council (IOC). The values that are commonly used are those recommended for olive oil. There are no internationally defined parameters for avocado oil. The lipid content, mainly of monounsaturated fatty acids, is associated with cardiovascular system benefits and anti-inflammatory effects. Avocado oil has sparked a growing interest in human nutrition, food industry, and cosmetics. The main producers of avocado oil in the world are New Zealand, Mexico, the United States, South Africa, and Chile. The pulp of this fruit contains about 60% oil, 7% skin, and approximately 2% seed. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.Īvocado ( Persea americana Mill.) is a fruit native to Central America, grown in warm temperate and subtropical climates throughout the world. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. Our research was carried out through a systematic search in scientific databases. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it.
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