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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Stability of avocado oil during heating: comparative study to olive oil
Authors: Berasategui, I. (Izaskun)
Barriuso, B. (Blanca)
Ansorena, D. (Diana)
Astiasaran, I. (Iciar)
Keywords: Avocado oil
Olive oil
Heating treatment
Fatty acids
Sterols
TBARs
Vitamin E
Issue Date: 2012
Publisher: Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2011.11.018
ISSN: 0308-8146
Citation: Berasategi I, Barriuso B, Ansorena D, Astiasarán I. Stability of avocado oil during heating: Comparative study to olive oil. Food Chem 2012 5/1;132(1):439-446
Abstract
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 0 h and after different times of heating process (180 °C). PUFA/SFA (0.61 at t = 0) and ω-6/ω-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 0 h (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.
Permanent link: http://hdl.handle.net/10171/23067
Appears in Collections:DA - Farmacia - CAFT - Artículos de revista

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