Cover Image

Effect of varietal differences on composition and thermal characteristics of avocado oil.

A study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured-avocado fruits were assessed for basic physico-chemical parameters, fatty acid a...

Full description

Saved in:
Bibliographic Details
Main Authors: Marikkar, Mohammed Nazrim, Yanty , N.A.M., Long, K.
Format: Article
Language:English
English
Published: Springer Verlag 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24249/1/Effect%20of%20varietal%20differences%20on%20composition%20and%20thermal%20characteristics%20of%20avocado%20oil.pdf
http://psasir.upm.edu.my/id/eprint/24249/
http://link.springer.com/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.24249
record_format eprints
spelling my.upm.eprints.242492015-10-09T09:01:42Z http://psasir.upm.edu.my/id/eprint/24249/ Effect of varietal differences on composition and thermal characteristics of avocado oil. Marikkar, Mohammed Nazrim Yanty , N.A.M. Long, K. A study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured-avocado fruits were assessed for basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification characteristics. In comparison to Hass variety, the oil contents of the local avocado cultivars were significantly lower and found to be mostly in semisolid form. As a common feature, oils of both local cultivars and Hass variety are found to have oleic acid as the most dominant fatty acid. However, there are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAG of local avocado cultivars were POO, followed by POL, OOO and PPO, the dominant TAG of Hass variety were OOO, followed by PPO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars are found to possess iodine value, slip melting point, melting and solidification characteristics, which are completely different from those of the imported Hass avocado variety. Springer Verlag 2011-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24249/1/Effect%20of%20varietal%20differences%20on%20composition%20and%20thermal%20characteristics%20of%20avocado%20oil.pdf Marikkar, Mohammed Nazrim and Yanty , N.A.M. and Long, K. (2011) Effect of varietal differences on composition and thermal characteristics of avocado oil. Journal of the American Oil Chemists' Society, 88 (12). pp. 1997-2003. ISSN 0003-021X; ESSN:1558-9331 http://link.springer.com/ 10.1007/s11746-011-1877-x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description A study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured-avocado fruits were assessed for basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification characteristics. In comparison to Hass variety, the oil contents of the local avocado cultivars were significantly lower and found to be mostly in semisolid form. As a common feature, oils of both local cultivars and Hass variety are found to have oleic acid as the most dominant fatty acid. However, there are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAG of local avocado cultivars were POO, followed by POL, OOO and PPO, the dominant TAG of Hass variety were OOO, followed by PPO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars are found to possess iodine value, slip melting point, melting and solidification characteristics, which are completely different from those of the imported Hass avocado variety.
format Article
author Marikkar, Mohammed Nazrim
Yanty , N.A.M.
Long, K.
spellingShingle Marikkar, Mohammed Nazrim
Yanty , N.A.M.
Long, K.
Effect of varietal differences on composition and thermal characteristics of avocado oil.
author_facet Marikkar, Mohammed Nazrim
Yanty , N.A.M.
Long, K.
author_sort Marikkar, Mohammed Nazrim
title Effect of varietal differences on composition and thermal characteristics of avocado oil.
title_short Effect of varietal differences on composition and thermal characteristics of avocado oil.
title_full Effect of varietal differences on composition and thermal characteristics of avocado oil.
title_fullStr Effect of varietal differences on composition and thermal characteristics of avocado oil.
title_full_unstemmed Effect of varietal differences on composition and thermal characteristics of avocado oil.
title_sort effect of varietal differences on composition and thermal characteristics of avocado oil.
publisher Springer Verlag
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24249/1/Effect%20of%20varietal%20differences%20on%20composition%20and%20thermal%20characteristics%20of%20avocado%20oil.pdf
http://psasir.upm.edu.my/id/eprint/24249/
http://link.springer.com/
_version_ 1643828303941861376
score 13.211869

Similar Items