Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profile

Fernanda D. Krumreich,Carla Rosane B. Mendonça,Caroline D. Borges,Michele M. Crizel-Cardozo, Marco Aurélio Z. dos Santos,Deborah M Otero,Rui C. Zambiazi

Food Chemistry Advances（2024）

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Abstract

•The pulp drying processes and extracting methods of avocado oil impact its quality.•Pulp drying at 60 °C result in better characteristics for the extracted avocado oil.•Margarida avocado oil is a good source of bioactive compounds.•Bioactive compounds are most preserved with oil extraction by mechanical pressing.•Fatty acid profile of Margarida avocado oil is beneficial for heart health.

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Key words

Drying,Extraction,Tocopherol,Pigments

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