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Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts
Avocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name “maqui”, is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui by-products such...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145251/ https://www.ncbi.nlm.nih.gov/pubmed/33923315 http://dx.doi.org/10.3390/antiox10050664 |
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author | Flores, Marcos Reyes-García, Luis Ortiz-Viedma, Jaime Romero, Nalda Vilcanqui, Yesica Rogel, Cristian Echeverría, Javier Forero-Doria, Oscar |
author_facet | Flores, Marcos Reyes-García, Luis Ortiz-Viedma, Jaime Romero, Nalda Vilcanqui, Yesica Rogel, Cristian Echeverría, Javier Forero-Doria, Oscar |
author_sort | Flores, Marcos |
collection | PubMed |
description | Avocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name “maqui”, is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui by-products such as leaves are considered as waste. Thus, maqui leaves extracts were used to improve the stability of vegetable oils, particularly avocado oil. Hence, avocado oil was fortified with two extracts (ethyl ether and methanol) obtained of maqui leaves and exposed to 120 °C for 386 h in an oven. The results showed a high content of monounsaturated fatty acids (69.46%, mainly oleic acid), followed by polyunsaturated fatty acids (16.41%, mainly linoleic acid) and finally saturated fatty acids (14.13%). The concentration of the total phenolic compounds in the pure oil, ethyl ether and methanol maqui leaves extracts were 45.8, 83.7, and 4100.9 ppm, respectively. In addition, the antioxidant activity was 5091.6 and 19,452.5 µmol Trolox eq/g for the ethyl ether and methanol extracts, respectively. The secondary degradation compounds showed significant differences between the fortified and non-fortified samples after 144 h and the TG/DTG analysis showed a significant increment of 7 °C in the degradation temperature (Tonset) of avocado oil fortified with the methanol extract when compared to the non-fortified oil and fortified oil with ethyl ether extract. After heating for 336 h, fortified oil with methanol extract reached the limit percentages of polar compounds, while pure oil reached it in a shorter time, i.e., 240 h. Based on the results, avocado oil can be protected with natural additives such as extracts obtained from maqui leaves, leading to an increase in its thermo-oxidative stability. |
format | Online Article Text |
id | pubmed-8145251 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81452512021-05-26 Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts Flores, Marcos Reyes-García, Luis Ortiz-Viedma, Jaime Romero, Nalda Vilcanqui, Yesica Rogel, Cristian Echeverría, Javier Forero-Doria, Oscar Antioxidants (Basel) Article Avocado oil is considered a highly prized food due to its nutritional contribution. On the other hand, Aristotelia chilensis (Molina) Stuntz (Elaeocarpaceae), common name “maqui”, is an endemic fruit in Chile, well known for its exceptional antioxidant properties. In general, maqui by-products such as leaves are considered as waste. Thus, maqui leaves extracts were used to improve the stability of vegetable oils, particularly avocado oil. Hence, avocado oil was fortified with two extracts (ethyl ether and methanol) obtained of maqui leaves and exposed to 120 °C for 386 h in an oven. The results showed a high content of monounsaturated fatty acids (69.46%, mainly oleic acid), followed by polyunsaturated fatty acids (16.41%, mainly linoleic acid) and finally saturated fatty acids (14.13%). The concentration of the total phenolic compounds in the pure oil, ethyl ether and methanol maqui leaves extracts were 45.8, 83.7, and 4100.9 ppm, respectively. In addition, the antioxidant activity was 5091.6 and 19,452.5 µmol Trolox eq/g for the ethyl ether and methanol extracts, respectively. The secondary degradation compounds showed significant differences between the fortified and non-fortified samples after 144 h and the TG/DTG analysis showed a significant increment of 7 °C in the degradation temperature (Tonset) of avocado oil fortified with the methanol extract when compared to the non-fortified oil and fortified oil with ethyl ether extract. After heating for 336 h, fortified oil with methanol extract reached the limit percentages of polar compounds, while pure oil reached it in a shorter time, i.e., 240 h. Based on the results, avocado oil can be protected with natural additives such as extracts obtained from maqui leaves, leading to an increase in its thermo-oxidative stability. MDPI 2021-04-24 /pmc/articles/PMC8145251/ /pubmed/33923315 http://dx.doi.org/10.3390/antiox10050664 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Flores, Marcos Reyes-García, Luis Ortiz-Viedma, Jaime Romero, Nalda Vilcanqui, Yesica Rogel, Cristian Echeverría, Javier Forero-Doria, Oscar Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts |
title | Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts |
title_full | Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts |
title_fullStr | Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts |
title_full_unstemmed | Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts |
title_short | Thermal Behavior Improvement of Fortified Commercial Avocado (Persea americana Mill.) Oil with Maqui (Aristotelia chilensis) Leaf Extracts |
title_sort | thermal behavior improvement of fortified commercial avocado (persea americana mill.) oil with maqui (aristotelia chilensis) leaf extracts |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145251/ https://www.ncbi.nlm.nih.gov/pubmed/33923315 http://dx.doi.org/10.3390/antiox10050664 |
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