Characterization and oxidative degradation study of avocado oils

• Grant number: 17/07846-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2017
• End date: October 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Gustavo das Graças Pereira
• Grantee: Jennifer de Oliveira Paulino
• Host Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil

Abstract

Avocado oil presents high commercial value due to its nutritional properties and the association of its consumption with possible beneficial effects on humans. However, during the storage and/or processing of this oil, together with the formation of oxidation products, the loss of compounds with bioactive properties (tocopherols and phenolic compounds, for example) may occur. Therefore, the objective of this study is to characterize and evaluate the oxidative degradation of avocado oils. The experimental section of this project will be divided into three stages. The first one will be to characterize Brazilian samples of avocado oil via oxidative and quality parameters. After characterization, these samples will be subjected to oxidation under usual conditions of storage (ambient temperature) and accelerated condition (oven at 100 ° C). Samples will be collected at different time intervals according to its oxidative stability. Finally, in the third step, samples subjected to oxidation will be analyzed via specific extinction (232 and 270 nm), oxidative stability (Rancimat), and total phenolic content. It is expected to compare the quality attributes of the Brazilian avocado oil samples, to understand the effect of oxidation on the formation of oxidation products and on reducing the content of phenolic compounds, as well as to make inferences about the shelf life of these samples. (AU)