Avocado oil: Characteristics, properties, and applications
Autor
Flores, Marcos
Saravia, Carolina
Vergara, Claudia E.
Valdés-Riquelme, Hugo
Ortiz-Viedma, Jaime
Fecha
2019Resumen
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.
Fuente
Molecules, 24(11), 2172Identificador DOI
doi.org/10.3390/molecules24112172Colecciones
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