Oxidative stability of avocado oil

  • M. J. Werman
  • I. Neeman
Technical

Abstract

This study is concerned with the extent of oxidative deterioration and oil stability as determined by measuring peroxide and conjugable oxidation products (COP) values and AOM time of refined bleached avocado oil in comparison with refined soybean and olive oil. The formation of peroxides in avocado oil exposed to daylight at room temperature is similar to that of soybean oil but greater than that of olive oil. No differences were found in peroxide formation, oxodiene values and COP values between the tested oil stored in the dark, at 60 C and at room temperature. The COP ratio in oils stored at 60 C is similar for avocado and olive oil, but differs from that of soybean oil.

The AOM stability time both for refined avocado and soybean oil was approximately 14 hr, and for refined olive oil was 15 hr.

The extent of oxidative stability of crude avocado oil was determined by measuring peroxide value compared with crude olive oil. Crude avocado oil is very sensitive to oxidation when exposed to daylight and fluorescent light, in contrast to its stability in the dark at room temperature. The chlorophyll content in crude avocado oil is reduced rapidly on exposure to daylight and fluorescent light.

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Copyright information

© AOCS Press 1986

Authors and Affiliations

  • M. J. Werman
    • 1
  • I. Neeman
    • 1
  1. 1.Department of Food Engineering and BiotechnologyTechnion, Israel Institute of TechnologyHaifaIsrael

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