Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration.

ABSTRACT: 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% w/w 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) w

SUBMITTER: Pyrka I 

PROVIDER: S-EPMC11765188 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature