| Literature DB >> 26434313 |
Izaskun Berasategi1, Blanca Barriuso1, Diana Ansorena2, Iciar Astiasarán1.
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 0h 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 0h (339.64; 228.27mg/100g) and at 9h (270.44; 210.30mg/100g) of heating. TBARs was higher in olive oil after 3h, reaching the maximum values in both oils at 6h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5mg/100g) and it disappeared earlier in avocado oil (at 4 vs. 5h). The stability of avocado oil was similar to that of olive oil.Entities:
Keywords: Avocado oil; Fatty acids; Heating treatment; Olive oil; Sterols; TBARs; Vitamin E
Mesh：
Substances：
Year: 2011 PMID： 26434313 DOI： 10.1016/j.foodchem.2011.11.018
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514