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Pérez-Saucedo MR, Jiménez-Ruiz EI, Rodríguez-Carpena JG, Ragazzo-Sánchez JA, Ulloa JA, Ramírez-Ramírez JC, Gastón-Peña CR, Bautista-Rosales PU. Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods. Food Sci Biotechnol 2021; 30:1051-1061. [PMID: 34471559 DOI: 10.1007/s10068-021-00940-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 06/18/2021] [Accepted: 06/28/2021] [Indexed: 10/20/2022] Open
Abstract
The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, oxidative stability (oxidation temperature and time, besides activation energy) and accelerated shelf life regarding hexane extraction (control). The US-CE improved the physicochemical properties such as acidity, peroxides, and iodine indexes regarding CE and Control. US-CE improved the yield, nutritional quality of fatty acids, oxidative stability, shelf life, and ω-6/ω-3 ratio regarding CE. Furthermore, US-CE improved the ratio yield/time extraction of the oil and increased the oxidation temperature regarding control. The main advantage of oils extracted using CE and US-CE concerning control was higher oxidative stability. The most representative polyunsaturated fatty acids identified in all treatments were γ-linolenic and conjugated α-linolenic acids. α-linolenic acid was only detected in US-CE and control. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00940-w.
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Affiliation(s)
- M R Pérez-Saucedo
- Doctoral Program in Agricultural Biological Sciences, Autonomous University of Nayarit, km 9 on the Tepic-Compostela Highway, 63780 Xalisco, Nayarit Mexico.,Food Technology Unit, Autonomous University of Nayarit, Amado Nervo Culture City, 63190 Tepic, Nayarit Mexico
| | - E I Jiménez-Ruiz
- Doctoral Program in Agricultural Biological Sciences, Autonomous University of Nayarit, km 9 on the Tepic-Compostela Highway, 63780 Xalisco, Nayarit Mexico.,Food Technology Unit, Autonomous University of Nayarit, Amado Nervo Culture City, 63190 Tepic, Nayarit Mexico
| | - J G Rodríguez-Carpena
- Doctoral Program in Agricultural Biological Sciences, Autonomous University of Nayarit, km 9 on the Tepic-Compostela Highway, 63780 Xalisco, Nayarit Mexico.,Academic Unit of Veterinary Medicine and Zootechnics, Autonomous University of Nayarit, km 3.5 on the Compostela-Chapalilla Highway, 63700 Compostela, Nayarit Mexico
| | - J A Ragazzo-Sánchez
- Integral Laboratory of Food Research, National Technological of Mexico/Technological Institute of Tepic, 2595 Technological Avenue, Tepic, Nayarit 63175 México
| | - J A Ulloa
- Doctoral Program in Agricultural Biological Sciences, Autonomous University of Nayarit, km 9 on the Tepic-Compostela Highway, 63780 Xalisco, Nayarit Mexico.,Food Technology Unit, Autonomous University of Nayarit, Amado Nervo Culture City, 63190 Tepic, Nayarit Mexico
| | - J C Ramírez-Ramírez
- Academic Unit of Veterinary Medicine and Zootechnics, Autonomous University of Nayarit, km 3.5 on the Compostela-Chapalilla Highway, 63700 Compostela, Nayarit Mexico
| | - C R Gastón-Peña
- Cuban Institute for Research On Sugar Cane Derivates, 804 White Way and Central Highway, St. Michael of Census, La Havana, Cuba
| | - P U Bautista-Rosales
- Doctoral Program in Agricultural Biological Sciences, Autonomous University of Nayarit, km 9 on the Tepic-Compostela Highway, 63780 Xalisco, Nayarit Mexico.,Food Technology Unit, Autonomous University of Nayarit, Amado Nervo Culture City, 63190 Tepic, Nayarit Mexico
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Rodríguez-Carpena JG, Morcuende D, Estévez M. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Sci 2011; 90:106-15. [PMID: 21703779 DOI: 10.1016/j.meatsci.2011.06.007] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 06/02/2011] [Accepted: 06/03/2011] [Indexed: 10/18/2022]
Abstract
The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability, volatiles profile and color and texture properties of cooked pork patties. The vegetable oils modified the fatty acid profiles of the patties by lowering the percentages of SFA (from 36.96% to ~25.30%) and reducing the atherogenic index (from 0.41 to ~0.24). Vegetable oils had higher amounts of antioxidant compounds such as tocopherols (10.8-53.9 mg/100 g) than back-fat (5.9 mg/100 g). Consistently, patties manufactured with the oils had significantly lower amounts of lipid and protein oxidation products than control patties. Avocado oil contributed with specific aroma-active terpenes to patties and had a significant impact on particular color and texture parameters. The results from this study highlight the technological applications of the vegetable oils as food ingredients in the design of healthier meat commodities.
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Affiliation(s)
- J G Rodríguez-Carpena
- Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190, Tepic, Nayarit, Mexico
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Rodríguez-Carpena JG, Morcuende D, Estévez M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Sci 2011; 89:166-73. [PMID: 21555188 DOI: 10.1016/j.meatsci.2011.04.013] [Citation(s) in RCA: 137] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2010] [Revised: 03/14/2011] [Accepted: 04/15/2011] [Indexed: 10/18/2022]
Abstract
Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical suppressing activities. The objective of this study was to evaluate the effectiveness of peel and seed extracts from two avocado varieties-'Hass' and 'Fuerte'-as inhibitors of lipid and protein oxidation and color deterioration of raw porcine patties during chilled storage (4 °C/15 days). Avocado extracts significantly (p<0.05) reduced the loss of redness and the increase of lightness during storage of porcine patties. 'Fuerte' extracts were more efficient at inhibiting discoloration of chilled patties than 'Hass' extracts. Patties treated with avocado extracts had significantly lower amounts of TBA-RS than control ones throughout the storage. 'Hass' avocado extracts significantly inhibited the formation of protein carbonyls in chilled patties at day 15. The present results highlight the potential usage of extracts from avocado by-products as ingredients for the production of muscle foods with enhanced quality traits.
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Affiliation(s)
- J G Rodríguez-Carpena
- Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190, Tepic, Nayarit, Mexico
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