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Avokado Yağının Karakteristik Özellikleri ve Üretim Teknolojisi

Yıl 2021, Cilt: 16 Sayı: 64, 291 - 320, 28.11.2022

Ezgi Genç Aslı Yıldırım Vardin Aslı Yorulmaz

Öz

Avokado yağı, Lauraceae familyasında yer alan ve Persea Americana Mill olarak adlandırılan meyvelerden elde edilen bir yağdır. Avokado meyvesinin hem pulp hem de çekirdek kısmı yağ içermesine rağmen, çekirdek kısmının düşük miktardaki yağ içeriği nedeniyle ticari avokado yağı meyvenin pulp kısmından ekstrakte edilmektedir. Soğuk pres avokado yağı, herhangi bir ısıl işlem veya organik çözücü kullanılmadan zeytinyağına benzer bir teknoloji ile üretilmektedir. Avokado yağının ekstraksiyonuna yönelik mikrodalga, ultrases, süperkritik akışkan ekstraksiyonu ve enzimatik ekstraksiyon gibi tekniklerin kullanıldığı araştırmalar da literatürde yer almaktadır. Avokado yağının özellikle kimyasal bileşimi ve fonksiyonel özellikleri nedeniyle son yıllarda gıda endüstrisinde kullanımı yaygınlaşmaya başlamıştır. Avokado yağının başlıca yağ asidi oleik asit olup, bunu sırasıyla linoleik ve palmitik asitler izlemektedir. Yapısında yer alan karotenoitler arasında ise lutein, neoksantin, anteraksantin ve violaksantin bulunmaktadır. Ayrıca bileşiminde tokoferol homologlarından -, β-, - ve Δ-tokoferolleri barındırmaktadır. Avokado yağı ekstraksiyonu sonrası açığa çıkan başlıca yan ürünler küspe, çekirdek, kabuk ve atık sudur. Bu yan ürünler günümüzde farklı şekillerde değerlendirilmeye çalışılsa da henüz atık yönetimine ilişkin yaygın kullanım alanı bulan bir çözüm bulunamamıştır. Günümüzde avokado yağının gıda endüstrisinde kullanımına yönelik avokado yağının yenilebilir film üretiminde kullanımı, yapılandırılmış lipitlerin üretiminde kullanımı, biyobozunur polimerlerin üretiminde kullanımı ve farklı formülasyonlara sahip emülsiyonların üretiminde kullanımı şeklinde yaklaşımlar bulunmaktadır.

Anahtar Kelimeler

Avokado avokado yağı oleik asit yağ ekstraksiyonu

Kaynakça

  • Abaide, E. R., Zabot, G. L., Tres, M. V., Martins, R. F., Fagundez, J. L., Nunes, L. F., . . . Silva, J. R. (2017). Yield, composition, and antioxidant activity of avocado pulp oil extracted by pressurized fluids. Food and Bioproducts Processing, 102, 289-298.
  • AKKAYA, L., & DALKILIÇ, G. G. Fuerte Avokado (Persea americana Mill.) Çeşidinin In Vitro Çoğaltımı. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 2(3), 16-20.
  • Aktar, T., & Adal, E. (2019). Determining the Arrhenius kinetics of avocado oil: Oxidative stability under rancimat test conditions. Foods, 8(7), 236.
  • Anderson, P. (2020). Effect of guar gum, glycerol, and avocado oil on edible film characteristics and application as edible coating to strawberries. Universitas Pelita Harapan.
  • Arancibia, C., Riquelme, N., Zúñiga, R., & Matiacevich, S. (2017). Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions. Innovative Food Science & Emerging Technologies, 44, 159-166.
  • Araújo, R. G., Rodriguez-Jasso, R. M., Ruiz, H. A., Pintado, M. M. E., & Aguilar, C. N. (2018). Avocado by-products: Nutritional and functional properties. Trends in Food Science & Technology, 80, 51-60.
  • Bayram, S. (2010). Avokado (Persea americana Mill.). 2010 Yılı Avokado Gelişim Raporu. BATEM.
  • BAYRAM, S., ARSLAN, M. A., & TURGUTOĞLU, E. (2006). TÜRKİYE’DE AVOKADO YETİŞTİRİCİLİĞİNİN GELİŞİMİ, ÖNEMİ VE ÖNERİLEN BAZI ÇEŞİTLER. Derim, 23(2), 1-13.
  • Berasategi, I., Barriuso, B., Ansorena, D., & Astiasarán, I. (2012). Stability of avocado oil during heating: Comparative study to olive oil. Food Chemistry, 132(1), 439-446.
  • Bhuyan, D. J., Alsherbiny, M. A., Perera, S., Low, M., Basu, A., Devi, O. A., . . . Papoutsis, K. (2019). The odyssey of bioactive compounds in avocado (Persea americana) and their health benefits. Antioxidants, 8(10), 426.
  • Buenrostro, M., & López-Munguía, A. (1986). Enzymatic extraction of avocado oil. Biotechnology letters, 8(7), 505-506.
  • Bullo, T. A. (2021). Extraction and Characterization of Oil from Avocado Peels. International Journal of Chemical and Molecular Engineering, 15(2), 54-58.
  • Caballero, E., Soto, C., Olivares, A., & Altamirano, C. (2014). Potential use of avocado oil on structured lipids MLM-type production catalysed by commercial immobilised lipases. Plos one, 9(9), e107749.
  • Costagli, G., & Betti, M. (2015). Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production. Journal of Agricultural Engineering, 46(3), 115-122.
  • Domínguez, M. P., Araus, K., Bonert, P., Sánchez, F., San Miguel, G., & Toledo, M. (2014). The avocado and its waste: an approach of fuel potential/application. In Environment, Energy and Climate Change II (pp. 199-223): Springer.
  • Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical reviews in food science and nutrition, 53(7), 738-750.
  • Ejiofor, N., Ezeagu, I., Ayoola, M., & Umera, E. (2018). Determination of the chemical composition of avocado (Persea americana) seed. Adv Food Technol Nutr Sci Open J.
  • Figueroa, J. G., Borrás-Linares, I., Del Pino-García, R., Curiel, J. A., Lozano-Sánchez, J., & Segura-Carretero, A. (2021). Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry. Food Chemistry, 352, 129300.
  • Finau, K. A. (2011). Literature review on avocado oil for SROS technological purposes. Scientific research organization of Samoa.
  • Flores-Sánchez, A., López-Cuellar, M., Pérez-Guevara, F., Figueroa López, U., Martín-Bufájer, J. M., & Vergara-Porras, B. (2017). Synthesis of poly-(R-hydroxyalkanoates) by Cupriavidus necator ATCC 17699 using Mexican avocado (Persea americana) oil as a carbon source. International Journal of Polymer Science, 2017.
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  • Flores, M. A., Perez-Camino, M. D. C., & Troca, J. (2014). Preliminary studies on composition, quality and oxidative stability of commercial avocado oil produced in Chile. Journal of Food Science and Engineering, 4(1), 21.
  • Franco, T. S., Rodríguez, D. C. M., Soto, M. F. J., Amezcua, R. M. J., Urquíza, M. R., Mijares, E. M., & de Muniz, G. I. B. (2020). Production and technological characteristics of avocado oil emulsions stabilized with cellulose nanofibrils isolated from agroindustrial residues. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 586, 124263.
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Characteristic Properties and Production Technology of Avocado Oil

Yıl 2021, Cilt: 16 Sayı: 64, 291 - 320, 28.11.2022

Ezgi Genç Aslı Yıldırım Vardin Aslı Yorulmaz

Öz

Avocado oil is an oil obtained from the fruit of the Lauraceae family called Persea Americana Mill. Although the pulp and seed of the avocado fruit contains oil, commercial avocado oil is extracted from the pulp part due to the low fat content of the seed. Cold pressed avocado oil is produced with a technology similar to olive oil without any heat treatment or organic solvent. The studies using techniques such as microwave, ultrasound, supercritical fluid extraction and enzymatic extraction for the extraction of avocado oil are also included in the literature. The use of avocado oil in the food industry has become widespread in recent years, especially due to its chemical composition and functional properties. Main fatty acid of avocado oil is oleic acid followed by linoleic and palmitic acids, respectively. Among its carotenoids there are lutein, neoxanthin, anteraxanthin and violaxanthin. It also contains -, β-, - ve Δ-tocopherols among tocopherol homologues. The main by-products released after avocado oil extraction are pulp, seed, shell and waste water. Although these by-products are tried to be evaluated in different ways today, no common solution regarding waste management has been found yet. Today, there are different approaches for the usage of avocado oil in the food industry such as the use of avocado oil in the production of edible films, in the production of structured lipids, in the production of biodegradable polymers and in the production of emulsions with different formulations.

Anahtar Kelimeler

Avocado avocado oil oil extraction oleic acid

Kaynakça

  • Abaide, E. R., Zabot, G. L., Tres, M. V., Martins, R. F., Fagundez, J. L., Nunes, L. F., . . . Silva, J. R. (2017). Yield, composition, and antioxidant activity of avocado pulp oil extracted by pressurized fluids. Food and Bioproducts Processing, 102, 289-298.
  • AKKAYA, L., & DALKILIÇ, G. G. Fuerte Avokado (Persea americana Mill.) Çeşidinin In Vitro Çoğaltımı. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 2(3), 16-20.
  • Aktar, T., & Adal, E. (2019). Determining the Arrhenius kinetics of avocado oil: Oxidative stability under rancimat test conditions. Foods, 8(7), 236.
  • Anderson, P. (2020). Effect of guar gum, glycerol, and avocado oil on edible film characteristics and application as edible coating to strawberries. Universitas Pelita Harapan.
  • Arancibia, C., Riquelme, N., Zúñiga, R., & Matiacevich, S. (2017). Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions. Innovative Food Science & Emerging Technologies, 44, 159-166.
  • Araújo, R. G., Rodriguez-Jasso, R. M., Ruiz, H. A., Pintado, M. M. E., & Aguilar, C. N. (2018). Avocado by-products: Nutritional and functional properties. Trends in Food Science & Technology, 80, 51-60.
  • Bayram, S. (2010). Avokado (Persea americana Mill.). 2010 Yılı Avokado Gelişim Raporu. BATEM.
  • BAYRAM, S., ARSLAN, M. A., & TURGUTOĞLU, E. (2006). TÜRKİYE’DE AVOKADO YETİŞTİRİCİLİĞİNİN GELİŞİMİ, ÖNEMİ VE ÖNERİLEN BAZI ÇEŞİTLER. Derim, 23(2), 1-13.
  • Berasategi, I., Barriuso, B., Ansorena, D., & Astiasarán, I. (2012). Stability of avocado oil during heating: Comparative study to olive oil. Food Chemistry, 132(1), 439-446.
  • Bhuyan, D. J., Alsherbiny, M. A., Perera, S., Low, M., Basu, A., Devi, O. A., . . . Papoutsis, K. (2019). The odyssey of bioactive compounds in avocado (Persea americana) and their health benefits. Antioxidants, 8(10), 426.
  • Buenrostro, M., & López-Munguía, A. (1986). Enzymatic extraction of avocado oil. Biotechnology letters, 8(7), 505-506.
  • Bullo, T. A. (2021). Extraction and Characterization of Oil from Avocado Peels. International Journal of Chemical and Molecular Engineering, 15(2), 54-58.
  • Caballero, E., Soto, C., Olivares, A., & Altamirano, C. (2014). Potential use of avocado oil on structured lipids MLM-type production catalysed by commercial immobilised lipases. Plos one, 9(9), e107749.
  • Costagli, G., & Betti, M. (2015). Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production. Journal of Agricultural Engineering, 46(3), 115-122.
  • Domínguez, M. P., Araus, K., Bonert, P., Sánchez, F., San Miguel, G., & Toledo, M. (2014). The avocado and its waste: an approach of fuel potential/application. In Environment, Energy and Climate Change II (pp. 199-223): Springer.
  • Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical reviews in food science and nutrition, 53(7), 738-750.
  • Ejiofor, N., Ezeagu, I., Ayoola, M., & Umera, E. (2018). Determination of the chemical composition of avocado (Persea americana) seed. Adv Food Technol Nutr Sci Open J.
  • Figueroa, J. G., Borrás-Linares, I., Del Pino-García, R., Curiel, J. A., Lozano-Sánchez, J., & Segura-Carretero, A. (2021). Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry. Food Chemistry, 352, 129300.
  • Finau, K. A. (2011). Literature review on avocado oil for SROS technological purposes. Scientific research organization of Samoa.
  • Flores-Sánchez, A., López-Cuellar, M., Pérez-Guevara, F., Figueroa López, U., Martín-Bufájer, J. M., & Vergara-Porras, B. (2017). Synthesis of poly-(R-hydroxyalkanoates) by Cupriavidus necator ATCC 17699 using Mexican avocado (Persea americana) oil as a carbon source. International Journal of Polymer Science, 2017.
  • Flores, M., Saravia, C., Vergara, C. E., Avila, F., Valdés, H., & Ortiz-Viedma, J. (2019). Avocado oil: Characteristics, properties, and applications. Molecules, 24(11), 2172.
  • Flores, M. A., Perez-Camino, M. D. C., & Troca, J. (2014). Preliminary studies on composition, quality and oxidative stability of commercial avocado oil produced in Chile. Journal of Food Science and Engineering, 4(1), 21.
  • Franco, T. S., Rodríguez, D. C. M., Soto, M. F. J., Amezcua, R. M. J., Urquíza, M. R., Mijares, E. M., & de Muniz, G. I. B. (2020). Production and technological characteristics of avocado oil emulsions stabilized with cellulose nanofibrils isolated from agroindustrial residues. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 586, 124263.
  • García-Vargas, M. C., Contreras, M. d. M., & Castro, E. (2020). Avocado-derived biomass as a source of bioenergy and bioproducts. Applied Sciences, 10(22), 8195.
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  • Lacerda, L. G., Colman, T. A. D., Bauab, T., da Silva Carvalho Filho, M. A., Demiate, I. M., de Vasconcelos, E. C., & Schnitzler, E. (2014). Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions. Journal of Thermal Analysis and Calorimetry, 115(2), 1893-1899.
  • Liu, Y.-J., Gong, X., Jing, W., Lin, L.-J., Zhou, W., He, J.-N., & Li, J.-H. (2021). Fast discrimination of avocado oil for different extracted methods using headspace-gas chromatography-ion mobility spectroscopy with PCA based on volatile organic compounds. Open Chemistry, 19(1), 367-376.
  • López-Cobo, A., Gómez-Caravaca, A. M., Pasini, F., Caboni, M. F., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2016). HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado. LWT, 73, 505-513.
  • Martínez-Padilla, L. P., Franke, L., Xu, X.-Q., & Juliano, P. (2018). Improved extraction of avocado oil by application of sono-physical processes. Ultrasonics sonochemistry, 40, 720-726.
  • Moreno, A. O., Dorantes, L., Galíndez, J., & Guzmán, R. I. (2003). Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil. Journal of Agricultural and Food Chemistry, 51(8), 2216-2221.
  • Mostert, M. E., Botha, B. M., Plessis, L. M. D., & Duodu, K. G. (2007). Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide. Journal of the Science of Food and Agriculture, 87(15), 2880-2885.
  • Olagunju, H. T., Oruambo, I. F., Oyelowo, H. O., & Obediah, G. A. (2017). Effects of some selected solvent extracts of avocado pear (Persea americana) on cholesterol/HDL ratio in Albino rats. Journal of Global Biosciences, 6(8), 5205-5211.
  • Ortiz, M. A., Dorantes, A. L., Gallndez, M. J., & Cárdenas, S. E. (2004). Effect of a novel oil extraction method on avocado (Persea americana Mill) pulp microstructure. Plant foods for human nutrition, 59(1), 11-14.
  • Ozdemir, F., & Topuz, A. (2004). Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period. Food Chemistry, 86(1), 79-83.
  • ÖNER, M. E., TARHAN, A., & ÖNER, M. D. Coğrafi işaretli Alanya avokadosu ile yoğurt üretimi ve bazı özelliklerinin araştırılması. Mediterranean Agricultural Sciences, 33(2), 231-237.
  • Pahua-Ramos, M. E., Garduño-Siciliano, L., Dorantes-Alvarez, L., Chamorro-Cevallos, G., Herrera-Martínez, J., Osorio-Esquivel, O., & Ortiz-Moreno, A. (2014). Reduced-calorie avocado paste attenuates metabolic factors associated with a hypercholesterolemic-high fructose diet in rats. Plant foods for human nutrition, 69(1), 18-24.
  • Perea-Moreno, A.-J., Aguilera-Ureña, M.-J., & Manzano-Agugliaro, F. (2016). Fuel properties of avocado stone. Fuel, 186, 358-364.
  • Permal, R., Chang, W. L., Chen, T., Seale, B., Hamid, N., & Kam, R. (2020). Optimising the spray drying of avocado wastewater and use of the powder as a food preservative for preventing lipid peroxidation. Foods, 9(9), 1187.
  • Permal, R., Chang, W. L., Seale, B., Hamid, N., & Kam, R. (2020). Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. Food Chemistry, 306, 125635.
  • Qin, X., & Zhong, J. (2016). A review of extraction techniques for avocado oil. Journal of Oleo Science, ess16063.
  • Reddy, M., Moodley, R., & Jonnalagadda, S. B. (2012). Fatty acid profile and elemental content of avocado (Persea americana Mill.) oil–effect of extraction methods. Journal of Environmental Science and Health, Part B, 47(6), 529-537.
  • Rengifo, P. G., Carhuapoma, M., Artica, L., Castro, A. J., & López, S. (2015). Caracterización y actividad antioxidante del aceite de semilla de palta Persea americana MILL. Cienc. E Investig, 18, 33-36.
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  • Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., . . . Galvez, L. (2017). Industrial avocado waste: Functional compounds preservation by convective drying process. Journal of Food Engineering, 198, 81-90.
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  • TÜİK. (2021). Türkiye İstatistik Kurumu. TÜİK. Erişim tarihi 03 Mayıs 2021.
  • Uscanga-Ramos, M., Ramírez-Martínez, A., García-Alvarado, M., Robles-Olvera, V., & Salgado-Cervantes, M. (2019). Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment. Journal of food science and technology, 56(4), 1708-1714.
  • Wang, W., Bostic, T. R., & Gu, L. (2010). Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars. Food Chemistry, 122(4), 1193-1198.
  • Werman, M., & Neeman, I. (1987). Avocado oil production and chemical characteristics. Journal of the American Oil Chemists' Society, 64(2), 229-232.
  • Wong, M., Ashton, O., Requejo-Jackman, C., McGhie, T., White, A., Eyres, L., . . . Woolf, A. (2008). Avocado oil: The color of quality.
  • Wong, M., Eyres, L., & Ravetti, L. (2014). Modern aqueous oil extraction—Centrifugation systems for olive and avocado oils. In Green vegetable oil processing (pp. 19-51): Elsevier.
  • Yahia, E. M. (2011). Postharvest biology and technology of tropical and subtropical fruits: fundamental issues: Elsevier.
Toplam 73 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Ezgi Genç 0000-0002-9772-6283

Aslı Yıldırım Vardin 0000-0001-5898-1209

Aslı Yorulmaz 0000-0003-4446-6585

Yayımlanma Tarihi 28 Kasım 2022
Gönderilme Tarihi 12 Ekim 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 16 Sayı: 64

Kaynak Göster

APA Genç, E., Yıldırım Vardin, A., & Yorulmaz, A. (2022). Avokado Yağının Karakteristik Özellikleri ve Üretim Teknolojisi. Anadolu Bil Meslek Yüksekokulu Dergisi, 16(64), 291-320.
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