Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration
Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled...
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2025-01-01
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| author | Ioanna Pyrka Stavros Stefanidis Stella A. Ordoudi Sofia Lalou Nikolaos Nenadis |
| author_facet | Ioanna Pyrka Stavros Stefanidis Stella A. Ordoudi Sofia Lalou Nikolaos Nenadis |
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| description | Virgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% <i>w/w</i> levels. Induction-period (IP) values, determined via Rancimat (110 °C, 20 L/h), increased by 1.1–1.6-fold. Maceration with AL and OL added pigments (β-carotene, lutein, α-chlorophyll, and α-pheophytin) but only AL significantly boosted α-tocopherol levels (up to 3.7-fold). Extraction of major polar phenols (chlorogenic acid, oleuropein, and hydroxytyrosol) was poor (<42 mg/kg oil). Oleanolic and maslinic acids, from OL and OP, reached up to 650 and 260 mg/kg. The IP values correlated (<i>r</i> = 0.796, <i>p</i> = 0.002) only with total polar phenol content. Maceration with OP resulted in superior antioxidant activity, extending the predicted shelf-life from 14 to 22.3 months, reaching that of a hydroxytyrosol-rich extra-virgin olive oil (24.9 months). GC-MS revealed the dominance of volatile acids in OL- and OP-VAOs, and estragole in AL-VAO highlighting some organoleptic and safety challenges to be considered, particularly when aiming to exploit these materials for the enhancement of the oxidative stability of VAOs to sustain its production. |
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| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-4ea36e2abf794c16af4976cf1799f8282025-01-24T13:33:10ZengMDPI AGFoods2304-81582025-01-0114229410.3390/foods14020294Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted MacerationIoanna Pyrka0Stavros Stefanidis1Stella A. Ordoudi2Sofia Lalou3Nikolaos Nenadis4Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceLaboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceDepartment of Food Science and Technology, Perrotis College, American Farm School, 55102 Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, GreeceVirgin avocado oil (VAO), treasured for its nutritional and sensory properties, is susceptible to oxidation. To improve its oxidative stability, the feasibility of enrichment with antioxidants from avocado or olive-processing by-products via ultrasound-assisted maceration was explored. Dried, milled avocado (AL), olive leaves (OL), or olive pomace (OP) were ultrasound-macerated with laboratory-extracted VAO at 5, 10, and 20% <i>w/w</i> levels. Induction-period (IP) values, determined via Rancimat (110 °C, 20 L/h), increased by 1.1–1.6-fold. Maceration with AL and OL added pigments (β-carotene, lutein, α-chlorophyll, and α-pheophytin) but only AL significantly boosted α-tocopherol levels (up to 3.7-fold). Extraction of major polar phenols (chlorogenic acid, oleuropein, and hydroxytyrosol) was poor (<42 mg/kg oil). Oleanolic and maslinic acids, from OL and OP, reached up to 650 and 260 mg/kg. The IP values correlated (<i>r</i> = 0.796, <i>p</i> = 0.002) only with total polar phenol content. Maceration with OP resulted in superior antioxidant activity, extending the predicted shelf-life from 14 to 22.3 months, reaching that of a hydroxytyrosol-rich extra-virgin olive oil (24.9 months). GC-MS revealed the dominance of volatile acids in OL- and OP-VAOs, and estragole in AL-VAO highlighting some organoleptic and safety challenges to be considered, particularly when aiming to exploit these materials for the enhancement of the oxidative stability of VAOs to sustain its production.https://www.mdpi.com/2304-8158/14/2/294virgin avocado oilultrasound-assisted macerationoil enrichmentfortified oiloxidative stabilityavocado leaves |
| spellingShingle | Ioanna Pyrka Stavros Stefanidis Stella A. Ordoudi Sofia Lalou Nikolaos Nenadis Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration Foods virgin avocado oil ultrasound-assisted maceration oil enrichment fortified oil oxidative stability avocado leaves |
| title | Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration |
| title_full | Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration |
| title_fullStr | Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration |
| title_full_unstemmed | Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration |
| title_short | Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration |
| title_sort | oxidative stability of virgin avocado oil enriched with avocado leaves and olive fruit processing by products leaves pomace via ultrasound assisted maceration |
| topic | virgin avocado oil ultrasound-assisted maceration oil enrichment fortified oil oxidative stability avocado leaves |
| url | https://www.mdpi.com/2304-8158/14/2/294 |
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