scholarly journals Avocado Oil: Characteristics, Properties, and Applications

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2172 ◽  
Author(s):  
Marcos Flores ◽  
Carolina Saravia ◽  
Claudia Vergara ◽  
Felipe Avila ◽  
Hugo Valdés ◽  
...  
Keyword(s):  
Olive Oil ◽  
Nutritional Value ◽  
Extraction Methods ◽  
Potential Health ◽  
Scientific Databases ◽  
Avocado Oil ◽  
Avocado Fruit ◽  
International Regulations ◽  
Oil Characteristics

Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.

scholarly journals Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production

2015 ◽  
Vol 46 (3) ◽  
pp. 115 ◽  
Author(s):  
Giacomo Costagli ◽  
Matteo Betti
Keyword(s):  
Olive Oil ◽  
Extraction Process ◽  
Extraction Methods ◽  
Edible Oil ◽  
Persea Americana ◽  
Second Grade ◽  
Avocado Oil ◽  
Avocado Fruit ◽  
Extraction Processes ◽  
Cold Pressed

Nowadays the avocado fruit (Persea americana Mill.) is widely regarded as an important fruit for its nutritional values, as it is rich in vital human nutrients. The avocado fruit is mainly sold fresh on the market, which however trades also a relevant quantity of second-grade fruits with a relatively high oil content. Traditionally, this oil is extracted from dried fruits by means of organic solvents, but a mechanical method is also used in general in locations where drying systems and/or solvent extraction units cannot be installed. These traditional processes yield a grade of oil that needs subsequent refining and is mainly used in the cosmetic industry. In the late 1990s, in New Zeland, a processing company with the collaboration of Alfa Laval began producing cold-pressed avocado oil (CPAO) to be sold as edible oil for salads and cooking. Over the last fifteen years, CPAO production has increased in many other countries and has led to an expansion of the market which is set to continue, given the growing interest in highquality and healthy food. Avocado oil like olive oil is extracted from the fruit pulp and in particular shares many principles of the extraction process with extra-vergin olive oil. We conducted a review of traditional and modern extraction methods with particular focus on extraction processes and technology for CPAO production.

scholarly journals Proximate Composition and Its Seasonality of the Mediterranean Green Crab:Carcinus aestuariiNardo, 1847 (Brachyura, Portunidae), in Southern Tunisian Waters (Central Mediterranean)

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sonia Baklouti ◽  
Abdelkarim Derbali ◽  
Khalifa Dhieb ◽  
Wassim Kammoun ◽  
Othman Jarboui
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Central Mediterranean ◽  
Potential Health ◽  
Lipid Contents ◽  
Size Groups ◽  
The Mediterranean ◽  
And Gender ◽  
Edible Parts

The Mediterranean green crabCarcinus aestuariiwas recorded in Tunisian waters several years ago. However, since its record in the Gulf of Gabes, no studies have been carried out about the spread of this crab. Because there is a lack of nutritional information concerning this species, this study aimed to characterize the chemical composition of hepatopancreas and gonads ofCarcinus aestuariiin view of potential health implication for consumers and to determine the seasonal nutritional quality of females and males taken separately for various size groups. In this study, a total of 1399 individuals were collected along the Sfax coast. The nutritional value of various edible parts ofCarcinus aestuariiwas evaluated, and gender differences in terms of edible yield and proximate composition, protein, mineral, lipid, and water content, were compared for season, age, and sex. The biochemical compositions were strongly influenced by sex, age, and seasons. The highest protein and lipid contents were detected in gonads and hepatopancreas of females. Autumn was the season with the highest protein content and lowest fat content. Therefore, people with particular diets constrains should consume the ovaries of females in autumn and it should moderate in winter. The hepatopancreas and gonads from Tunisian waters can be a good source of proteins and mineral.

scholarly journals Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1870
Author(s):  
Ramón Aparicio-Ruiz ◽  
Sara Barbieri ◽  
Tullia Gallina Toschi ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Strict Sense ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
International Regulations ◽  
Sensory Defects ◽  
And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

scholarly journals Pengaruh Jenis Minyak Terhadap Sifat Fisik Sabun Mandi Cair

2020 ◽  
Vol 6 (1) ◽  
pp. 13-17
Author(s):  
Febrina Nugrahini ◽  
Nining Sugihartini ◽  
Laela Hayu Nurani
Keyword(s):  
Olive Oil ◽  
Ph Value ◽  
Coconut Oil ◽  
Specific Weight ◽  
Liquid Bath ◽  
Plate Count ◽  
Group A ◽  
Oil Characteristics ◽  
Group B

Soap is obtained from the saponification reaction that occurs between oil and alkaline solution. Various kinds of oils used in soap making also affect the quality of soap. The purpose of this study is to determine the effect of oil type on the physical properties of liquid bath soap. This research was divided into 3 groups, coconut oil group (A), VCO oil group (B), and olive oil group (C). Liquid bath soap obtained from each type of oil is tested based on SNI provisions including a soap quality test (oil characteristics test, organoleptic test, pH test, specific gravity, total plate count), viscosity test, and antioxidant test. Liquid bath soap of the three types of oil has the same shape, color, and odor. Coconut liquid soap, VCO, and olives respectively have a pH value of 6.64; 6.9; 6.52. (P = 0,000) Specific weight 1.0511; 1.0427; 1.0425. Viscosity 558cps; 686; 420. (p = 0.003) IC50 3547.36; 4523.46; 3542.02. (p = 0.035). Bath soaps that best meet SNI requirements are those made with olive oil.

scholarly journals Nutritional quality of milk curd by adding avocado extract (Persea americana, mill) using gombong bamboo (Gigantochloa verticilata)

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
P T Pandiangan ◽  
T H Wahyuni ◽  
Hamdan
Keyword(s):  
Nutritional Value ◽  
Buffalo Milk ◽  
Persea Americana ◽  
Cow Milk ◽  
Fruit Extract ◽  
Avocado Fruit ◽  
Quality Of Milk ◽  
Physiology Laboratory ◽  
North Sumatra

Curd is a traditional fermented buffalo milk from West Sumatra.Fermentation in curd making occurs spontaneously, meaning thatfermentation occurs naturally without the addition of a starter. This studyaims to determine the nutritional content of cow milk curd with the additionof avocado extract (Persea americana, Mill) various levels using Gombongbamboo (Gigantochloa verticilata).This research was conducted at the Analogy and Physiology Laboratory ofthe Faculty of Agriculture, University of North Sumatra in November 2018-December 2018. The design used in this study was a completelyrandomized design (CRD) with 5 treatments and 4 replications. Theparameters analyzed were Protein, Fat, and pH. The results showed thatcow milk curd with the addition of avocado (Persea americana, Mill)extract various levels using Gombong bamboo (Gigantochloa verticilata)significantly had different effects on the nutritional value of protein, fat andpH. From the nutritional value studied, the highest protein: P1 7.57% withthe addition of avocado fruit extract (Persea americana, Mill) 6%, fataverage: P1 7.08% with the addition of avocado fruit extract (Perseaamericana, Mill) 6%, pH: P4 5.30% with the addition of avocado fruitextract (Persea americana, Mill) 24%.

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

scholarly journals Systematic Analysis of Literature on the Marketing of Healthcare Systems. Challenges for Russian and Romanian Healthcare Systems

Healthcare ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 656
Author(s):  
Vladimir Bulatnikov ◽  
Cristinel Petrişor Constantin
Keyword(s):  
Quality Of Healthcare ◽  
Healthcare Systems ◽  
Business Environment ◽  
Competitive Advantages ◽  
Systematic Analysis ◽  
Scientific Databases ◽  
Advantages And Disadvantages ◽  
Funds Allocation ◽  
New Perspective

This paper aims at finding the most dominant ideas about the marketing of healthcare systems highlighted in the mainstream literature, with a focus on Russia and Romania. To reach this goal, a systematic analysis of literature was conducted and various competitive advantages and disadvantages of the medical models that require special attention from the governments are considered. In this respect we examined 106 papers published during 2006 to 2020 found on four scientific databases. They were selected using inclusion and exclusion criteria according to PRISMA methodology. The main findings of the research consist of the opportunity to use marketing tools in order to improve the quality of healthcare systems in the named countries. Thus, using market orientation, the managers of healthcare systems could stimulate the innovation, the efficiency of funds allocation and the quality of medical services. The results will lead to a better quality of population life and to an increasing of life expectancy. As this paper reviews some articles from Russian literature, it can add a new perspective to the topic. These outcomes have implications for government, business environment, and academia, which should cooperate in order to develop the healthcare system using marketing strategies.

scholarly journals Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1565
Author(s):  
Eleni Kakouri ◽  
Panagiota-Kyriaki Revelou ◽  
Charalabos Kanakis ◽  
Dimitra Daferera ◽  
Christos S. Pappas ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Raman Spectroscopy ◽  
Olive Oil ◽  
Nutritional Value ◽  
Review Paper ◽  
Geographical Origin ◽  
Analytical Techniques ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Infrared And Raman Spectroscopy

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia
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