期刊
FOOD CHEMISTRY
卷 257, 期 -, 页码 376-381出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.048
关键词
Breda variety; Drying; Fatty acids
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Coordenacao de Aperfeicoamento Pessoal de Nivel Superior)
The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 degrees C and 60 degrees C) and vacuum oven (60 degrees C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 degrees C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 degrees C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.
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