کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585314 | 1492035 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bioactive compounds and quality parameters of avocado oil obtained by different processes
ترجمه فارسی عنوان
ترکیبات بیولوژیکی و پارامترهای کیفیت روغن آووکادو با فرآیندهای مختلف به دست می آیند
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کلمات کلیدی
تنوع براتا، خشک کردن، اسیدهای چرب،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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 (40â¯Â°C and 60â¯Â°C) and vacuum oven (60â¯Â°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 60â¯Â°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 60â¯Â°C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 257, 15 August 2018, Pages 376-381
Journal: Food Chemistry - Volume 257, 15 August 2018, Pages 376-381
نویسندگان
Fernanda D. Krumreich, Caroline D. Borges, Carla Rosane B. Mendonça, Cristina Jansen-Alves, Rui C. Zambiazi,