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Influence of Geographical Origins on the Physicochemical Properties of Hass Avocado Oil

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

A study was conducted to compare the physicochemical properties of Hass avocado oil from different geographical locations (Mexico, Australia, United States and New Zealand). Regardless of geographical origins, Hass avocado pulp was characterized by high lipid content (61.27–62.66%). Among Hass avocados of different origins examined, avocado oil of New Zealand origin exhibited the lowest saponification value. The L*, a* and b* values for avocados of New Zealand origin were higher than others, translating into the oil being the lightest in color and containing more red and yellow pigments. The predominant fatty acids in the Hass avocado oil were oleic (42.59–50.97%) and palmitic (20.61–25.63%) acids, whereas the predominant triacylglycerols (TAGs) were OOO (21.41–34.69%) and POO (19.65–24.68%), where O and P denote oleic and palmitic acids, respectively. The melting curves of Hass avocado oil displayed three endothermic peaks, whereas the crystallization curves displayed two endothermic peaks. Hass avocado oil of New Zealand origin contained a significant amount of natural pigments and unsaturated compounds (unsaturated fatty acids and tri-unsaturated TAGs) than Mexico, Australia and United States origins.

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Acknowledgements

The authors would like to extend gratitude to the International Medical University (IMU) for providing facilities to perform this research.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    C. X. Tan

  2. Department of Nutrition and Dietetics, School of Health Sciences, International Medical University, Bukit Jalil, 57000, Kuala Lumpur, Malaysia

    S. S. Tan

  3. School of Bioscience, The University of Nottingham Malaysia Campus, 43500, Semenyih, Selangor, Malaysia

    S. T. Tan

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  1. C. X. Tan
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  2. S. S. Tan
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  3. S. T. Tan
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Correspondence to C. X. Tan.

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Tan, C.X., Tan, S.S. & Tan, S.T. Influence of Geographical Origins on the Physicochemical Properties of Hass Avocado Oil. J Am Oil Chem Soc 94, 1431–1437 (2017). https://doi.org/10.1007/s11746-017-3042-7

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  • DOI: https://doi.org/10.1007/s11746-017-3042-7

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