2 - Avocado Oil

Avocado and pequi oils were analyzed by UV-Vis spectroscopy and chemometric methods of curve resolution. When vegetable oils are heated at high temperatures, oxidation products are formed, which besides being harmful to human health strongly accelerates the antioxidants degradation. In this sense, monitoring antioxidants and oxidation products can provide information about the best conditions to its consumption. Therefore, this study aimed to evaluate antioxidants and oxidation products behavior in avocado and pequi oils. By applying Independent Component Analysis (ICA) in the avocado oil it was detected that antioxidant concentration decreased after 90°C. To the pequi oil, by applying Multivariate Curve Resolution Alternating Least Squares (MCR37ALS) it was possible to detect that the transformations between antioxidant/oxidation products took place at 70°C. The results suggested that avocado oil is more resistant to high temperatures then pequi oil. Moreover, the methods used in this study suggest that chemomstric tools are feasible to accomplish spectrophotometric techniques in food quality evaluation.

Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.

Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v) at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days), the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE) of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.

This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.

This study aimed to characterize cellulose extracted from banana peels and pineapple crown leaves and assess the antioxidant properties of selected plant extracts (gingerol, garlic oil, and avocado oil) as promising raw materials for edible film production. The Banana peels and Pineapple crown leaves were washed, oven-dried, and pulverized to obtain powder samples, BPP and PCP. Cellulose was extracted from BPP and PCP following a series of steps: dewaxing with 70% ethanol, alkali treatment with 5% NaOH, and finally bleaching with 30% hydrogen peroxide to obtain banana peel cellulose (BPC) and pineapple crown leaves cellulose (PCC). Plant extracts, gingerol, garlic oil, and avocado oil, were also extracted from their respective plant sources using bulk cold pressing and solvent extraction, and were named GRA, GOA, and AOA, respectively. The cellulose samples (BPC, PCC, and CCC) were characterized using FT-IR and SEM, and the physicochemical properties (pH, moisture content, swelling power, and solubility) of the cellulose samples were determined using standard methods. BPC and PCC had yields of 8.10% and 12.60%, respectively, while GRA, GOA, and AOA had yields of 8.2%, 6.4%, 10.1% respectively. The mean values for pH of BPC, PCC, and CCC were 6.53, 6.44, and 6.68 respectively. The mean values of moisture of PCC, BPC, and CCC were 8.50, 6.50, and 7.50 respectively. The mean values of swelling power of PCC, BPC, and CCC were 3.60, 3.90, and 3.90, respectively. BPC and PCC were not soluble in any solvent, while CCC was only soluble in deionized water. The antioxidant properties analysis revealed highly significant antioxidant activity of GRA (78.75) in DPPH assay, GOA (50.60a) in ABTS assay, and AOA (22.72a) in FRAP assay. The characterization of BPC, PCC, and CCC evaluated using FT-IR revealed that most lignin and hemicellulose were successfully removed at (≈ 1730 cm⁻¹), and SEM revealed the surface morphology of the cellulose samples. This proves that the cellulose samples and the plant extracts are promising raw materials for film production.

Modeling and kinetics study of Avocado oil extraction from Madagascar using different mathematical models.

Nanoemulsions (NEs) are a biphasic systems formed by two immiscible liquids: (1) oil-in-water or (2) water-in-oil emulsions. These systems exhibit unique physicochemical properties due to their small particle size, making them more versatile compared to other emulsion systems. Thus, this research aimed to produce and evaluate oil-in-water nanoemulsions. NE's were prepared using Squalene, grape seed, and avocado oils, combined with soy lecithin or soy phosphatidylcholine as emulsifiers. The selection of oils considered both regulatory aspects and patent restrictions. Formulations were produced by microfluidization, and their physicochemical properties, such as particle size, polydispersity index, and zeta potential, were assessed at day one (D0) and day 7 (D7), under storage at 4°C, 25°C, and 40°C. The nanoemulsions produced with soy phosphatidylcholine and vegetable oils exhibited good preliminary stability, due to their small particle size. In contrast, formulations using soy lecithin as the emulsifier did not show favorable results, especially the one with grape seed oil, which showed a large particle diameter. However, none of these formulations exhibited cellular cytotoxicity. Emulsifier selection had a strong impact on NEs characteristics, with Soy- PC producing smaller and more uniform particles compared to soy lecithin. All NEs showed good biocompatibility in fibroblasts, indicating their safety. Among the formulations, the one with phosphatidylcholine demonstrated a safer and more reliable stability profile, making it a promising candidate for application in the pharmaceutical and cosmetics industries.

Faya bentonite clay has been processed using jigging and forth flotation to meet the requirement for the oil and gas drilling mud production .samples of Faya bentonite were collected from language south local government area of plateau state, Nigeria. The head sample of the bentonite was analyzed for elemental composition using x-Ray fluoresce (XRF). It was then concentrated using gravity method by jigging technique and froth flotation. The result of X-Ray fluoresce analysis showed that 38.7% BaO 35.6% SiO2 and 16.6% Al2O3 as the major oxides. The beneficiation test was carried out with particle sizes of 90,125,and 180 µm. the recoveries of BaO using Jigging are 82% 89% and 85% BaO while Froth flotation Yielded 97.2% BaO recovery, an enrichment ratio of 1.4, and a concentration ratio of 1.4. The best yield for both concentration Methods was obtained with particles size 125 µm. Froth Flotation is more effective for upgrading Faya bentonite for oil and gas drilling mud production., Further concentration of Faya Bentonite clay should be explored using classifiers such as Hydrocyclone to enhance separation efficiency, Flotation parameters such as particle size and pH should be optimized through simulation studies to optimize recovery and product quality, The use of local collectors (such as Olive oil, Coconut oil, and Avocado oil) in flotation should be assessed for sustainability and cost-effectiveness.

Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.

Fruits are unique to flowering plants and represent an important component of human and animal diets. Development and maturation of tomato fruit is a well-programmed process, and yet, only a limited number of factors involved in its regulation have been characterized. Micro-RNAs (miRNAs) are small, endogenous RNAs that regulate gene expression in animals and plants. Plant miRNAs have a vital role in the generation of plant forms through post-transcriptional regulation of the accumulation of developmental regulators, especially transcription factors. Recently, we and others have demonstrated that miRNAs and other type of small RNAs are expressed in tomato fruit, and target putative transcription factors during its development and maturation. The original objectives of the approved proposal were: 1. To identify fruit miRNA transcription factor target genes through a bioinformatic approach. 2. To identify fruit miRNA transcription factor target genes up-regulated in tomato Dicer-like 1 silenced fruit. 3. To establish the biological functions of selected transcription factors and examine their utility for improving fleshy fruit quality trait. This project was approved by BARD as a feasibility study to allow initial experiments to peruse objective 2 as described above in order to provide initial evidence that miRNAs do play a role in fruit development. The approach planned to achieve objective 2, namely to identify miRNA transcription factor targets was to clone and silence the expression of a tomato DCL1 homolog in different stages of fruit development and examine alterations to gene expression in such a fruit in order to identify pathways and target genes that are regulated by miRNA via DCL1. In parallel, we characterized two transcription factors that are regulated by miRNAs in the fruit. We report here on the cloning of tomato DCL1 homolog, characterization of its expression in fruit flesh and peel of wild type and ripening mutants and generation of transgenic plants that silence SlDCL1 specifically in the fruit. Our results suggest that the tomato homolog of DCL1, which is the major plant enzyme involved in miRNA biogenesis, is present in fruit flesh and peel and differentially expressed during various stages of fruit development. In addition, its expression is altered in ripening mutants. We also report on the cloning and expression analysis of Sl_SBP and Sl_ARF transcription factors, which serve as targets of miR157 and miR160, respectively. Our data suggest that Sl_SBP levels are highest during fruit ripening supporting a role for this gene in that process. On the other hand Sl_ARF is strongly expressed in green fruit up to breaker indicating a role for that gene at preripening stage which is consistent with preliminary in_situ analyses that suggest expression in ovules of immature green fruit. The results of this feasibility study together with our previous results that miRNAs are expressed in the fruit indeed provide initial evidence that these regulators and their targets play roles in fruit development and ripening. These genes are expected to provide novel means for genetic improvement of tomato fleshy fruit.

PurposeThe purpose of this paper is to evaluate the potential use of natural colorant extracted from fruit flesh and leaves of Cucumis melo L. (C. melo L.) in coating applications.Design/methodology/approachCarotenoids and chlorophylls compounds were extracted from C. melo L. fruit flesh and C. melo L. leaves with the best extraction solvents. Both compounds were tested at various pH for colour stability tests. Then, the most stable pH of both extracts was mixed with 20 per cent poly methyl methacrylate (PMMA) together with tetrahydrofuran and acrylic polyol to form a coating system on glass slides. The coated glass slides were exposed to three different temperatures. The effects of heat on the coated glass slides were evaluated using spectrophotometer at 400-700 nm wavelengths.FindingsResults revealed that carotenoids extracted from C. melo L. were less stable to be applied in coating applications since the colour degraded in a very short time; however, the chlorophylls extracted were more stable where the colour retained for longer duration.Originality/valueThe method of the plant pigment production of C. melo L. with PMMA was a modified method that could give other various applications as natural product based on plant pigments.

Volume contents volume 48 (1995)

به منظور بررسی اثرات کود‌‌های آلی و شیمیایی بر برخی ویژگی‌های کمی و کیفی چای ترش آزمایشی در قالب طرح بلوک‌های کامل تصادفی با 10 تیمار و 4 تکرار در مزرعه تحقیقاتی دانشکده کشاورزی دانشگاه زابل انجام شد. تیمار‌ها شامل: (T1) عدم مصرف کود (شاهد)، (T2) 300 کیلوگرم کود نیتروژن، فسفر و پتاسیم در هکتار به نسبت 2:1:1، (T3) 20 تن کود گاوی در هکتار، (T4) 10 تن کمپوست در هکتار، (T5) 5 تن ورمی‌کمپوست در هکتار، (T6) محلول پاشی اسید هیومیک به نسبت 5/1 در هزار، (T7) 50 درصد T2 + T6، (T8) 50 درصد T3 + T6، (T9) 50 درصد T4 +T6 و (T10) 50 درصد T5 + T6 بودند. نتایج نشان داد در اکثر صفات مورد بررسی اختلاف معنی‌داری بین تیمارهای اعمال شده و شاهد وجود داشت، به طوری که بیشترین مقدار ارتفاع و تعداد شاخه‌های جانبی و قطر ساقه در نتیجه کاربرد تیمار کودهای آلی توأم با اسید هیومیک (T8، T9 و T10) حاصل شد. تأثیر کود‌ کمپوست توأم با اسید هیومیک (T9) بر وزن‌تر و خشک کاسبرگ (31/157، 69/22 گرم در بوته)، تعداد میوه در بوته، وزن میوه، تعداد دانه در بوته، و در مورد میزان آنتوسیانین، تأثیر کود گاوی توأم با اسید هیومیک (T8) نسبت به سایر تیمارها بیشتر بود. نتایج این تحقیق نشان داد که کاربرد کودهای آلی در بهبود عملکرد کمی و کیفی گیاه دارویی چای ترش و همچنین در جهت پایداری تولید و حفظ محیط زیست تأثیر مثبتی داشته و به نظر می‌رسد کودهای آلی جایگزین مناسبی برای کودهای شیمیایی باشند.

Influence of antioxidative enzymes, phytohormones and pigments in alternate bearing of three olive cultivars