Comparación del aceite de aguacate variedad Hass cultivado en Colombia, obtenido por fluidos supercríticos y métodos convencionales: una perspectiva desde la calidad
Loading...
Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Oil is the most important component
of avocado, achieving levels up to 25% depending
on the variety and the maturity. Such oil is known
as a very beneficial product for health. Objective.
Compare the avocado oil (Persea americana Mill),
Hass variety, cultivated in Colombia and obtained
by supercritical fluids, with those obtained by coldpressing
and soxhlet, under quality terms. Materials and methods. The physical-chemical, bromatological
and microbiological characterizations of the
fresh avocado was performed and, before the extraction
process, the dehydration of the raw material
was made by three methods. The first one was an
application of liophylization at -25 ºC, 0,05 mbar and
a velocity of 0,04 °C/mín. The second was a convective
drying at 45ºC and the third was a controlled
drying with sunlight, with an interior temperature under
45°C. Then, the oil was extracted by supercritical
fluids at 25 MPa, 313K, cold-pressing and soxhlet,
respectively. The oils obtained were tested under
terms of acidity index, peroxide index, iodine index,
saponification index and specific gravity according to
AOCS regulations. Results. There were statistically
significant differences with a value of (p˃ 0,05) in the
acidity, peroxide, iodine and saponification indexes,
when different methods were applied to extract the
avocado oil. The opposite happened with the specific
gravity. The avocado oil extracted with supercritical
fluids had values of 90,18±0,78; 16,87±1,15;
0,48±0,35; 226,18±1,11 and 0,915±0,04 for peroxide
index, acidity index, saponification index and specific
gravity, respectively. Conclusion. The extraction
with supercritical fluids is the best technique to
produce avocado oil, because it is useful to obtain
the highest yield, the lowest acidity index, a low oxidation
of unsaturated fatty acids and a higher iodine
index, if compared with conventional extraction
methods such as cold pressing and soxhlet.
Description
Keywords
Corporación Universitaria Lasallista, Aguacate (Persea Americana), Aguacate - Investigación, Aceite de aguacate, Aceite vegetal, Aceites y grasas comestibles, Aguacate Hass, Aguacate - Colombia, Extracción soxhelet, Prensado en frío