Thermal stability of avocado oil: A comparative study with rice bran and olive oils

被引：4

作者：

da Costa, Fernanda Machado ^{[1
]}

Frasson, Sabrina Feksa ^{[1
]}

Borges, Caroline Dellinghausen ^{[2
]}

Krumreich, Fernanda Doring ^{[3
]}

Zambiazi, Rui Carlos ^{[2
]}

Barboza Mendonca, Carla Rosane ^{[2
]}

机构：

[1] Univ Fed Pelotas, Program Nutr & Food, Pelotas, RS, Brazil

[2] Univ Fed Pelotas, Ctr Chem Pharmaceut & Food Sci, POB 354, Pelotas, RS, Brazil

[3] Southern Family Agr Sch Assoc AEFASUL, Cangucu, RS, Brazil

来源：

REVISTA CHILENA DE NUTRICION | 2021年 / 48卷 / 04期

关键词：

Bioactive compounds; Heating; Lipids; Quality; Stability; VIRGIN OLIVE; BIOACTIVE COMPOUNDS; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; HEALTH-BENEFITS; QUALITY; SUNFLOWER; PROFILE; EXTRACTION;

D O I：

10.4067/S0717-75182021000400556

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were healed to a temperature of 180 degrees C for 1.5, 3.0, 4.5, and 6.0 h in a digester block. The evaluations performed were: acidity, indices of peroxides, iodine, p-anisidine, refraction, electrical conductivity, specific extinction coefficients, phenolic compounds, chlorophylls, carotenoids, and antioxidant activity of the samples. Changes in the evaluated parameters were found as a function of the heating time. In general, olive oil was found to be more stable, followed by avocado oil. However, the avocado oil showed good maintenance of characteristics when subjected to heating. This work has shown that avocado oil is very similar to olive oil and that both show considerable stability after heating at the usual temperature of the frying process.

引用

页码：556 / 568

页数：13

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