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

ABSTRACT This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 °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-...

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Autores principales:	Machado da-Costa,Fernanda, Feksa-Frasson,Sabrina, Dellinghausen-Borges,Caroline, Döring-Krumreich,Fernanda, Zambiazi,Rui Carlos, Barboza-Mendonça,Carla Rosane
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2021
Materias:	Bioactive compounds Heating Lipids Quality Stability
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400556
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spelling	oai:scielo:S0717-751820210004005562021-08-26Thermal stability of avocado oil: A comparative study with rice bran and olive oilsMachado da-Costa,FernandaFeksa-Frasson,SabrinaDellinghausen-Borges,CarolineDöring-Krumreich,FernandaZambiazi,Rui CarlosBarboza-Mendonça,Carla Rosane Bioactive compounds Heating Lipids Quality Stability ABSTRACT This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 °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.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.48 n.4 20212021-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400556en10.4067/S0717-75182021000400556
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Bioactive compounds Heating Lipids Quality Stability
spellingShingle	Bioactive compounds Heating Lipids Quality Stability Machado da-Costa,Fernanda Feksa-Frasson,Sabrina Dellinghausen-Borges,Caroline Döring-Krumreich,Fernanda Zambiazi,Rui Carlos Barboza-Mendonça,Carla Rosane Thermal stability of avocado oil: A comparative study with rice bran and olive oils
description	ABSTRACT This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 °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.
author	Machado da-Costa,Fernanda Feksa-Frasson,Sabrina Dellinghausen-Borges,Caroline Döring-Krumreich,Fernanda Zambiazi,Rui Carlos Barboza-Mendonça,Carla Rosane
author_facet	Machado da-Costa,Fernanda Feksa-Frasson,Sabrina Dellinghausen-Borges,Caroline Döring-Krumreich,Fernanda Zambiazi,Rui Carlos Barboza-Mendonça,Carla Rosane
author_sort	Machado da-Costa,Fernanda
title	Thermal stability of avocado oil: A comparative study with rice bran and olive oils
title_short	Thermal stability of avocado oil: A comparative study with rice bran and olive oils
title_full	Thermal stability of avocado oil: A comparative study with rice bran and olive oils
title_fullStr	Thermal stability of avocado oil: A comparative study with rice bran and olive oils
title_full_unstemmed	Thermal stability of avocado oil: A comparative study with rice bran and olive oils
title_sort	thermal stability of avocado oil: a comparative study with rice bran and olive oils
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400556
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Thermal stability of avocado oil: A comparative study with rice bran and olive oils

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