scholarly journals Sensory analysis and quality index of different compounds obtained between avocado oil and olive oil

2019 ◽  
Vol 12 (5) ◽  
pp. 72
Author(s):  
M. C. P. Fagundes ◽  
A. F. Oliveira ◽  
J. C. M. Rufini ◽  
N. V. Tostes ◽  
L. P. S. Brito ◽  
...  
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Quality Index ◽  
Avocado Oil

scholarly journals Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 555 ◽  
Author(s):  
Paola Sánchez-Bravo ◽  
Jacinta Collado-González ◽  
Mireia Corell ◽  
Luis Noguera-Artiaga ◽  
Alejandro Galindo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Management Practices ◽  
Irrigation Management ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Table Olives ◽  
The Impact

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.

scholarly journals Impact of mineral and organic absorbent during the discoloration of avocado oil by comparing with olive oil

2021 ◽  
Vol 16 (2) ◽  
pp. 113-121
Author(s):  
Orléans Ngomo ◽  
Joseph Sieliechi ◽  
Etienne Dongo
Keyword(s):  
Activated Carbon ◽  
Shelf Life ◽  
Olive Oil ◽  
Nutritional Quality ◽  
The Other ◽  
Added Value ◽  
Avocado Oil ◽  
Before And After ◽  
Valuable Product ◽  
Cie Lab

Avocado is a versatile and valuable product. Its oil is comparable to olive oil in terms of nutritional quality. It can also be used in cosmetics, in particular, in soaps, shampoos and lotions. Despite all these important attributes that avocado has, it is highly perishable and coupled with the lack of farm-to-market roads, a lot of it is lost after harvest during the peak season. The introduction of methods that will transform avocado to products with a long shelf life and added value will go a long way to solving the problem of post-harvest losses and poverty. One of these methods is the production of avocado oil. In addition, in order to reduce the colour of the pigments without altering their quality, discoloration tests were carried out by adsorption on bleaching grounds (a montmorillonite, a kaolinite and activated carbon). The colour intensities of the oils before and after adsorption were determined using two complementary methods: a UV-Vis spectrophotometer and a Konica Minolta spectrophotometer CM-5. The UV-Vis spectrophotometer show that the activated carbon has a best fixing capacity of the pigments; According to the Colorimetric parameters (CIE-Lab) the coordinates L* a* b* that showed brightness (L*) of the avocado oil was half of the olive oil (41.13±0.02 vs 84.85±0.02). The activated carbon was better in fixing the red (a*) (4.99±0.01vs 15.73±0.01 before adsorption) and yellow (b*) (63.71±0.09 vs 70.07±0.09 before adsorption) pigments, while the other two adsorbents have very little influence on the red colour of avocado oil. RésuméL’avocat est un produit versatile et de grande valeur. Son huile est comparable à huile d’olive en terme de qualité nutritionnelle ; elle peut également être utilisée en cosmétique en occurrence dans les savons, champoings et lotions. En pleine saison, l’on fait face à une abondance des avocats dans les zones de production qui sont très souvent enclavées ; c’est ainsi que face aux difficultés de transport et les routes peu praticables pour l’importation, l’on se retrouve en train de perdre de très importantes quantités d’avocats après les récoltes. Or la production d’huile d’avocats permettrait de réduire les pertes post récolte, réduirait le chômage et permettrait de lutter contre la pauvreté après la vente des huiles extraites. De plus, dans le but de réduire les pigments colorés, des tests de décolorations effectués par adsorption sur des terres décolorantes (une montmorillonite en provenance de Maroua, une kaolinite en provenance de Douala et le charbon actif) sont effectués. Les couleurs des huiles mesurées avant et après adsorption à l’aide deux appareils complémentaires : Le spectrophotomètre UV-Vis et du Konica Minolta spectrophotomètre CM-5 montrent. Les analyses spectrophotométriques UV-Vis montrent que c’est le charbon activé qui présente la meilleure adsorption des pigments ; D’après les coordonnées L*a*b*, la clarté de l’huile d’avocat est pratiquement la moitié de celle de l’huile d’olive (41,13±0,02 contre 84,85±0,02), le charbon activé fixe mieux les pigments rouges (a*) (4,99±0,01 contre 15,73±0,01 avant adsorption) et jaunes (b*) (63,71±0,09 contre 70,07±0,09 après adsorption), tandis que les deux autres adsorbants influencent très peu sur la coloration des huiles.

scholarly journals Sensory Analysis of Virgin Olive Oil

10.5772/29650 ◽  
2012 ◽  
Author(s):  
Alessandra Bendini ◽  
Enrico Valli ◽  
Sara Barbieri ◽  
Tullia Gallina
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Virgin Olive Oil

scholarly journals Stability of avocado oil during heating: Comparative study to olive oil

2012 ◽  
Vol 132 (1) ◽  
pp. 439-446 ◽  
Author(s):  
Izaskun Berasategi ◽  
Blanca Barriuso ◽  
Diana Ansorena ◽  
Iciar Astiasarán
Keyword(s):  
Comparative Study ◽  
Olive Oil ◽  
Avocado Oil

scholarly journals Avocado Oil Supplementation Modifies Cardiovascular Risk Profile Markers in a Rat Model of Sucrose-Induced Metabolic Changes

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Octavio Carvajal-Zarrabal ◽  
Cirilo Nolasco-Hipolito ◽  
M. Guadalupe Aguilar-Uscanga ◽  
Guadalupe Melo-Santiesteban ◽  
Patricia M. Hayward-Jones ◽  
...  
Keyword(s):  
Cardiovascular Risk ◽  
Olive Oil ◽  
Sucrose Solution ◽  
Risk Profile ◽  
Metabolic Changes ◽  
High Density Lipoproteins ◽  
Cardiovascular Risk Profile ◽  
Biochemical Indicators ◽  
Basic Diet ◽  
Avocado Oil

The purpose of this study was to evaluate the effects of avocado oil administration on biochemical markers of cardiovascular risk profile in rats with metabolic changes induced by sucrose ingestion. Twenty-five rats were divided into five groups: a control group (CG; basic diet), a sick group (MC; basic diet plus 30% sucrose solution), and three other groups (MCao, MCac, and MCas; basic diet plus 30% sucrose solution plus olive oil and avocado oil extracted by centrifugation or using solvent, resp.). Glucose, total cholesterol, triglycerides, phospholipids, low- and high-density lipoproteins (LDL, HDL), very low-density lipoprotein (VLDL), lactic dehydrogenase, creatine kinase, and high sensitivity C-reactive protein concentration were analyzed. Avocado oil reduces TG, VLDL, and LDL levels, in the LDL case significantly so, without affecting HDL levels. An effect was exhibited by avocado oil similar to olive oil, with no significant difference between avocado oil extracted either by centrifugation or solvent in myocardial injury biochemical indicators. Avocado oil decreased hs-CRP levels, indicating that inflammatory processes were partially reversed. These findings suggested that avocado oil supplementation has a positive health outcome because it reduces inflammatory events and produces positive changes in the biochemical indicators studied, related to the development of metabolic syndrome.

Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain)

2010 ◽  
Vol 16 (6) ◽  
pp. 523-530 ◽  
Author(s):  
M. Benito ◽  
R. Oria ◽  
A.C. Sánchez-Gimeno
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Gallic Acid ◽  
Sensory Analysis ◽  
Tocopherol Content ◽  
Oil Yield ◽  
Oleic Acid Content ◽  
Olive Oils ◽  
Very High

The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not for the production of monovarietal virgin olive oil. The values of the physicochemical and sensory analysis for the three olive oils corresponded to extra virgin category, however important differences among the three oils were observed in relation to pigment content, color measurements and fatty acid and phenol and tocopherol composition. Several characteristics such as oil yield, fatty acid and phenol and tocopherol content and sensory profiles suggested that some of these oils are of a promising composition. The olive yield of the Bodocal variety was the lowest (17%) and its corresponding oil had the smallest oleic acid (69%), phenols (272 mg gallic acid/kg) and tocopherol (96 mg/kg) contents and not equilibrated sensory parameters. The main characteristics of the Racimilla variety were a very high oil yield (28%) with very high contents in oleic acid (79 %) and phenols (831 mg gallic acid/kg). The oil of the Negral variety had very equilibrated sensory properties and its oleic acid content (76%) was similar to that of Racimilla. Its phenol content (456 mg gallic acid/kg) was between that of the other two varieties and its tocopherol content (190 mg/kg) was the highest. Therefore, the two last varieties could be of great interest for producing monovarietal olive oils.

Instrumental technique evolution for olive oil sensory analysis

2007 ◽  
Vol 109 (5) ◽  
pp. 536-546 ◽  
Author(s):  
María Elena Escuderos ◽  
Marino Uceda ◽  
Sebastián Sánchez ◽  
Antonio Jiménez
Keyword(s):  
Olive Oil ◽  
Sensory Analysis ◽  
Instrumental Technique

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.

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

2020 ◽  
Vol 322 ◽  
pp. 126743
Author(s):  
Fidel Ortega-Gavilán ◽  
Lucía Valverde-Som ◽  
Francisco P. Rodríguez-García ◽  
Luis Cuadros-Rodríguez ◽  
M. Gracia Bagur-González
Keyword(s):  
Olive Oil ◽  
Reference Materials ◽  
Sensory Analysis ◽  
Virgin Olive Oil ◽  
Homogeneity Assessment
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