Avocado Oil

Gourmet and Health-Promoting Specialty Oils

Volumn , Issue , 2009, Pages 73-125

  Woolf, Allan ^a   Wong, Marie ^c   Eyres, Laurence ^b   McGhie, Tony ^a   Lund, Cynthia ^a   Olsson, Shane ^a   Wang, Yan ^c   Bulley, Cherie ^a   Wang, Mindy ^a   Friel, Ellen ^d   Requejo Jackman, Cecilia ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b Oils and Fats Group N Z Institute of Chemistry   (New Zealand)

^c MASSEY UNIVERSITY   (New Zealand)

^d DIAGEO PLC   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 80051544917     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-893997-97-4.50008-5     Document Type: Chapter

References (112)

1. Abeck D., Borries M., Kuwert C., Steinkraus V., Vieluf D., Ring J. Anaphylactic Reactions to Food Items with Latex Allergy. Hautarzt. 1994, 45:364-367.
2. Anderson D. A primer on oils processing technology. Bailey's Industrial Oil and Fat Products 2005, 5:1-56. John Wiley & Sons, New Jersey. F. Shahidi (Ed.).
3. Angerosa F. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 2002, 104:639-660.
4. AOCS Official methods and recommended practices of the AOCS 1994, American Oil Chemists' Society, Champaign, IL.
5. Appleman D. Personal communication with Biale and Young 1969. The Biochemistry of Fruits and Their Products 1969, 16-19. Academic Press, London. A.C. Hulme (Ed.).
6. Argueta-Villamar, A.; L. Cano; M. Rodarte. Atlas de las Plantas de la Medicina Tradicional Mexicana, México; 1994.
7. Ashton O.B.O., Wong M., Mcghie T.K., Vather R., Wang Y., Requejo-Jackman C., Ramankutty P., Woolf A.B. Pigments in avocado tissue and oil. J. Agric. Food Chem. 2006, 54:10151-10158.
8. Au R.Y., Al-Talib T.K., Au A.Y., Phan P.V., Frondoza C.G. Avocado soybean unsaponifiables (ASU) suppress TNF-alpha, IL-1beta, COX-2, iNOS gene expression, and prostaglandin E2 and nitric oxide production in articular chonfrocytes and monocyte/macrophages. Osteoarthritis Cartilage 2007, 15:1249-1255.
9. Avocadosource http://www.avocadosource.com/.
10. Baccouri O., Bendini A., Cerretani L., Guerfel M., Baccouri B., Lercker G., Zarrouk M., Ben Miled D.D. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils. Food Chem. 2008, 111:322-328.
11. Biale J.B., Young R.E. The avocado pear. Biochemistry of Fruits and Their Products 1969, 68-83. Academic Press, London. A.C. Hulme (Ed.).
12. Birkbeck J. Health benefits of avocado oil. Food New Zealand 2002, 2:40-42.
13. Bizimana V., Breene W.M., Csallany A.S. Avocado oil extraction with appropiate technology for developing countries. J. Am. Oil Chem. Soc. 1993, 70:821-822.
14. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 1959, 37:911-917.
15. Board L. Fluctuations in production a headache for avocado oil producer. The Orchadist. 2007, 80:42-44.
16. Boskou D. Olive Oil: Chemistry and Technology 2006, 268. AOCS Press, Champaign, Illinois.
17. Botha B.M., McCrindle R.I. Supercritical fluid extraction of avocado oil. South African Avocado Growers' Assoc. Yearbook. 2003, 26:11-13.
18. Breiteneder H., Ebner C. Molecular and biochemical classification of plant-derived food allergens. J. Allergy Clin. Immunol. 2000, 106:27-36.
19. Brown B.I. Market maturity indices and sensory properties of avocados grown in Queensland. Food Technol. Australia. 1984, 36:474-476.
20. Buenrostro M., Lopez-Munguia A.C. Enzymatic extraction of avocado oil. Biotechnol. Lett. 1986, 8:505-506.
21. Butt A.J., Roberts C.G., Seawright A.A., Oelrichs P.B., Macleod J.K., Liaw T.Y.E., Kavallaris M., Somers-Edgar T.J., Lehrbach G.M., Watts C.K., Sutherland R.L. A novel plant toxin, persin, with in vivo activity in the mammary gland, induces Bim-dependent apoptosis in human breast cancer cells. Mol. Cancer Ther. 2006, 5:2300-2309.
22. Caporale G., Policastro S., Carlucci A., Monteleone E. Consumer expectations for sensory properties in virgin olive oils. Food Quality and Preference 2006, 116-125.
23. Carman R.M., Handley P.N. Antifungal diene in leaves of various avocado cultivars. Phytochemistry 1999, 50:1329-1331.
24. Chrostensen R., Bartels E.M., Astrup A., Bliddal H. Symptomatic efficacy of avocado-soybean unsaponifiables (ASU) in osteoarthritis (OA) patients: a meta-analysis of randomized controlled trials. Osteoarthritis Cartilage 2008, 16:399-408.
25. Coppen P. P. The use of antioxidants. Rancidity in Foods 1994, 84-103. Blackie Academic & Professional, London. J.C. Allen, R.J. Hamilton (Eds.).
26. Cox K.A., Mcghie T.K., White A., Woolf A.B. Skin colour and pigment changes during ripening of "Haas" avocado fruit. Postharvest Biol. Technol. 2004, 31:287-294.
27. Criado M.N., Motilva M.J., Goni M., Romero M.P. Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chem. 2007, 100:748-755.
28. Domergue F., Helms G.L., Prusky D., Browse J. Antifungal compounds from idioblast cells isolated from avocado fruits. Phytochemistry 2000, 54:183-189.
29. Duester K.C. Avocado fruit is a rich source of beta-sitosterol. J. Am. Diet. Assoc. 2001, 101:404-405.
30. Eaks I. Change in the fatty acid composition of avocado fruit during ontogeny, cold storage and ripening. Acta Hortic. 1990, 269:141-151.
31. Fletcher A. (January 2006) http://www.foodnavigator.com/Financial-Industry/Olive-oil-established-as-leading-UK-edible-oil.
32. Folch J., Lees M., Stanley G.H.S. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 1957, 226:497-509.
33. Gabay O., Gosset M., Levy A., Salvat C., Sanchez C., Pigenet A., Sautet A., Berenbaum F. Stress-induced signaling pathways in hyalin chondrocytes: inhibition by avocado-soybean unsaponifiables (ASU). Osteoarthritis Cartilage 2008, 16:373-384.
34. Gaydou E.M., Lozano Y., Ratovohery J. Triglyceride and fatty acid compositions in the mesocarp of Persea americana during fruit-development. Phytochemistry 1987, 26:1595-1597.
35. Gutierrezrosales F., Garridofernandez J., Gallardoguerrero L., Gandulrojas B., Minguezmosquera M.I. Action of chlorophylls on the stability of virgin olive oil. J. Am. Oil Chem. Soc. 1992, 69:866-871.
36. Hamilton R.J. The chemistry of rancidity in foods. Rancidity in Foods 1994, 1-21. Blackie Academic & Professional, London. J.C. Allen, R.J. Hamilton (Eds.).
37. Hashimura H., Ueda C., Kawabata J., Kasai T. Acetyl-CoA carboxylase inhibitors from avocado (Persea americana Mill) fruits. Biosci. Biotechnol. Biochem. 2001, 65:1656-1658.
38. Henrotin Y.E., Labasse A.H., Jaspar J.M., De Groote D.D., Zheng S.X., Guillou G.B., Reginster J.Y. Effects of three avocado/soybean unsaponifiable mixtures on metalloproteinases, cytokines and prostaglandin E2 production by human articular chondrocytes. Clin. Rheumatol. 1998, 17:31-39.
39. Hopkirk G. Avocado Maturity Assessment 1989, Auckland, New Zealand.
40. Hopkirk G., White A., Beever D.J., Forbes S.K. Influence of postharvest temperatures and the rate of fruit ripening on internal postharvest rots and disorders of New Zealand "Hass" avocado fruit. New Zealand J. Crop Hortic. Sci. 1994, 22:305-311.
41. Huang C., Huang A, Chen M. Preliminary study on application of extract from Baccae of Persea americana L. in cosmetic industry. Chem. Industry of Forest Products 2004, 24:87-90.
42. Human T.P. Oil as a byproduct of avocado. South African Avocado Growers' Assoc. Yearbook. 1987, 10:159-162.
43. Inoue H., Tateishi A. Ripening and fatty acid composition of avocado fruit in Japan. Proceedings of the World Avocado Congress III 1998, 366-369. Tel Aviv, Israel.
44. IOC. Trade standard applying to olive oils and olive-pomace oils. COI/T.15/NC no. 3/Rev. 2. 2006. Madrid, International Olive Council: 20p.
45. Jung M.Y., Min D.B. Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil. J. Am. Oil Chem. Soc. 1991, 68:653-658.
46. Kaiser C., Smith M.T., Wolstenholme B.N. Overview of lipids in the avocado fruit, with particular reference to the Natal Midlands. South African Avocado Growers' Assoc. Yearbook 1992, 15:78-82.
47. Kalua C.M., Allen M.S., Bedgood D.R., Bishop A.G., Prenzler P.D. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. J. Agric.Food Chem. 2005, 53:8054-8062.
48. Karisola P., Kotovuori A., Poikonen S., Niskanen E., Kalkkinen N., Turjanmaa K., Palosuo T., Reunala T., Alenius H., Kulomaa M.S. Isolated hevein-like domains, but not 31-kd endochitinases, are responsible for 19E-mediated in vitro and in vivo reactions in latex-fruit syndrome. J. Allergy Clin. Immunol. 2005, 115:598-605.
49. Kidmose U., Edelenbos; Norbaek M., Christensen L.P. Colour stability of vegetables. Colour in Foods 2002, 179-232. Woodhead Publishing, Cambridge. D.B. MacDougall (Ed.).
50. Kikuta Y., Erickson L.C. Seasonal changes of avocado lipids during fruit development and storage. California Avocado Soc. Yearbook 1968, 52:102-108.
51. Kim O.K., Murakami A., Nakamura Y., Takeda N., Yoshizumi H., Ohigashi H. Novel nitric oxide and superoxide generation inhibitors, persenone A and B, from avocado fruit. J. Agric. Food Chem. 2000, 48:1557-1563.
52. Kiritsakis A.P. Olive Oil: From the Tree to the Table 1998, 348. Food and Nutrition Press. Second Edition.
53. Koh H.H., Murray I.J., Nolan D., Carden D., Feather J., Beatty S. Plasma and macular response to lutein supplement in subjects with and without age-related maculopathy: a pilot study. Exp. Eye Res. 2004, 79:21-27.
54. Lawes G.S. Maturity and quality in avocados. The Orchardist 1980, 53:63-64.
55. Lawless H.T., Heymann H.G. Sensory Evaluation of Food -Principles and Practices 1999, Aspen Publishers, Gaithersburg, MD. 2nd ed.
56. Lee S.K., Young R.E., Schiffman P.M., Coggins C.W. Maturity studies of avocado fruit based on picking dates and dry-weight. J. Am. Soc. Hortic. Sci. 1983, 108:390-394.
57. Lelyveld L.J.V., Gerrish C., Dixon R.A. Enzyme activities and polyphenols related to mesocarp discolouration of avocado fruit. Phytochemistry 1984, 23:1531-1534.
58. Lesley B.E., Christie E. Use of refractometric method in determination of oil in avocados. J Ind Eng Chem Anal Ed 1929, 1:1-24.
59. Lewis C.E. Maturity of avocados-general review. J. Sci. Food Agric. 1978, 29:857-866.
60. Love H.T. Avocado oil. Tropical Agric 1944, 21:7.
61. Lozano Y. Analysis of triglycerides in the avocado oil by reversed-phase high-performance liquid-chromatography-scientific report. Revue Francaise Des Corps Gras 1983, 30:333-346.
62. Lu Q.Y., Arteaga J.R., Zhang Q.F., Huerta S., Go V.L.W., Heber D. Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances. J. Nutr. Biochem. 2005, 16:23-30.
63. Luna G., Morales M.T., Aparicio R. Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chem. 2006, 98:243-252.
64. Lund C.M., Thompson M.K., Benkwitz F., Wohler M.W., Triggs C.M., Gardner R., Heymann H.G., Nicolau L. New Zealand Sauvignon blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects. Am. J. Enol. Viticulture 2009, in press.
65. Luza J.G., Lizana L.A., Masson L. Comparative lipids evolution during cold storage of three avocado cultivars. Acta Hortic. 1990, 269:153-160.
66. Mazliak P. Les lipides de l'avocat. II Variation de la composition en acides gras des lipides du pericarpe selon la composition de l'atmosphere autor des fruits en maturation. Fruits 1965, 20:117-120.
67. Minguez-Mosquera M.I., Gandul-Rojas B., Gallardo-Guerrero L., Roca M., Jaren-Galan M. Chlorophylls. Methods of Analysis of Functional Foods and Nutraceuticals 2008, 337-400. CRC Press, Boca Raton. 2nd ed. W.J. Hurst (Ed.).
68. Montano G.H., Luh B.S., Smith L.M. Extracting and refining avocado oil. Food Technol. 1962, 16:96-98.
69. Moreno A.O., Dorantes L., Galindez J., Guzman R.I. Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana mill) oil. J. Agric. Food Chem. 2003, 51:2216-2221.
70. Mostert M.E., Botha B.M., Du Plessis L.M., Duodu K.G. Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide. J. Sci. Food Agric. 2007, 87:2880-2885.
71. Nathan, C. Olivado NZ, Keri Keri, New Zealand. Personal communication. 2006.
72. NHMRC (National Health and Medical Research Council) (2008). Nutrient reference values for Australia and New Zealand http://www.nhmrc.gov.au/PUBLICATIONS/synopses/_files/n35.pdf.
73. Oberlies N.H., Rogers L.L., Martin J.M., McLaughlin J.L. Cytotoxic and insecticidal constituents of the unripe fruit of Persea americana. J. Nat. Prod. 1998, 61:781-785.
74. Ortiz M.A., Dorantes A.L., Gallndez M.J., Cardenas S.E. Effect of a novel oil extraction method on avocado (Persea americana Mill) pulp microstructure. Plant Foods for Human Nutr. 2004, 59:11-14.
75. Pearson D. Seasonal English market variations in composition of South-African and Israeli avocados. J. Sci. Food Agric. 1975, 26:207-213.
76. Phillips K.M., Ruggio D.M., Toivo J.I., Swank M.A., Simpkins A.H. Free and esterified sterol composition of edible oils and fats. J. Food Composition and Analysis 2002, 15:123-142.
77. Piironen V., Lindsay D.G., Miettinen T.A., Toivo J., Lampi A.M. Plant sterols: biosynthesis, biological function and their importance to human nutrition. J. Sci. Food Agric. 2000, 80:939-966.
78. Platt-Aloia K.A., Thomson W.W. Ultrastructure of the mesocarp of mature avocado fruit and changes associated with ripening. Annals of Botany 1981, 4:451-465.
79. Poucher W.A. The materials of perfumery. Perfumes, Cosmetics and Soaps 1974, 44-47. Chapman Hall, London.
80. Prusky D., Kobiler I., Fishman Y., Sims J.J., Midland S.L., Keen N.T. Identification of an antifungal compound in unripe avocado fruits and its possible involvement in the quiescent infections of Colletotrichum-Gloeosporioides. J. Phytopathol.-Phytopathologische Zeitschrift 1991, 132:319-327.
81. Pryor W.A. Vitamin E and heart disease: Basic science to clinical intervention trials. Free Rad. Biol. Med. 2000, 28:141-164.
82. Rahmani M., Csallany A.S. Role of minor constituents in the photooxidation of virgin olive oil. J. Am. Oil Chem. Soc. 1998, 75:837-843.
83. Ratovohery J.V., Lozano Y.F., Gaydou E.M. Fruit-development effect on fatty acid composition of Persea-americana fruit mesocarp. J. Agric. Food Chem. 1988, 36:287-293.
84. Rawls H.R., Vansante P.J. A possible role for singlet oxygen in initiation of fatty acid autoxidation. J. Am.Oil Chem. Soc. 1970, 47:121-125.
85. Redgwell R.J., Macrae E., Hallett I., Fischer M., Perry J., Harker R. In vivo and in vitro swelling of cell walls during fruit ripening. Planta 1997, 203:162-173.
86. Requejo-Tapia C. International Trends in Fresh Avocado and Avocado Oil Production and Seasonal Variation of Fatty Acids in New Zealand-grown cv. Hass 1999, Massey University, Palmerston North, New Zealand.
87. Richer S., Stiles W., Statkute L., Pulido J., Frankowski J., Rudy D., Pei K., Tsipursky M., Nyland J. Double-masked, placebo-controlled, randomized trial of lutein and antioxidant supplementation in the intervention of atrophic age-related macular degeneration: the Veterans LAST study (Lutein Antioxidant Supplementation Trial). Optometry 2004, 75:216-229.
88. Rodriguez-Saona C., Millar J.G., Trumble J.T. Isolation, identification, and biological activity of isopersin, a new compound from avocado idioblast oil cells. J. Nat. Prod. 1998, 61:1168-1170.
89. Rosenthal I., Merin U., Popel G., Bernstein S. Determination of fat in vegetable foods. J. Assoc. Offic. Analyt. Chem. 1985, 68:1226-1228.
90. Runcio A., Sorgona L., Mincione A., Santacaterina S., Poiana M. Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria. Effect of processing methods, cultivar, stone removal, and antracnose attack. Food Chem. 2008, 106:735-740.
91. San Martin M.F., Barbosa-Canovas G.V., Swanson B.G. Food processing by high hydrostatic pressure. Crit. Rev. Food Sci. Nutr. 2002, 42:627-645.
92. Schroeder C.A. Growth and development of the "Fuerte" avocado fruit. Proc. Am. Soc. Hortic. Sci. 1953, 6:103-109.
93. Scora, R.W and B.O. Bergh. Origin and taxonomic relationships within the genus Persea. In: Lovatt, C.; P.A. Holthe; and M.L. Arpaia (Eds.) Proceedings of the second world avocado congress Vol 2, University of California, Riverside, California, 1992. pp. 505-514.
94. Serra-Majem L., Roama B., Estruch R. Scientific evidence of interventions using the Mediterranean det: A systematic review. Nutr. Rev. 2006, 64:27-47.
95. Smith L.M., Winter F.H. Research on avocado processing at the University of California Davis. California Avocado Soc. Yearbook 1970, 54:79-84.
96. Southwell K.H., Harris R.V., Swetman A.A. Extraction and refining of oil obtained from dried avocado fruit using a small expeller. Tropical Sci. 1990, 30:121-131.
97. Sowka S., Hsieh L.S., Krebitz M., Akasawa A., Martin B.M., Starrett D., Peterbauer C.K., Scheiner O., Breiteneder H. Identification and cloning of Prs a 1, a 32-kDa endochitinase and major allergen of avocado, and its expression in the yeast Pichia pastoris. J. Biol. Chem. 1998, 273:28091-28097.
98. 12 cream containing avocado oil in the therapy of plaque psoriasis. Dermatology 2001, 203:141-147.
99. Swisher H.E. Avocado oil- from food use to skin care. J. Am. Oil Chem. Soc. 1988, 65:1704-1706.
100. Torres A.M., Maulastovicka T., Rezaaiyan R. Total phenolics and high-performance liquid-chromatography of phenolic-acids of avocado. J. Agric. Food Chem. 1987, 35:921-925.
101. Verleyen T., Forcades M., Verhe R., Dewettinck K., Huyghebaert A., De Greyt W. Analysis of free and esterified sterols in vegetable oils. J. Am. Oil Chem. Soc. 2002, 79:117-122.
102. Vichi S., Pizzale L., Conte L.S., Buxaderas S., Lopez-Tamames E. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Characterization of virgin olive oils from two distinct geographical areas of northern Italy. J. Agric. Food Chem. 2003, 51:6572-6577.
103. Werman M.J., Mokady S., Neeman I., Auslaender L., Zeidler A. The effect of avocado oils on some liver characteristics in growing-rats. Food Chem. Toxicol. 1989, 27:279-282.
104. Werman M.J., Neeman I. Avocado oil production and chemical characteristics. J. Am. Oil Chem. Soc. 1987, 64:229-232.
105. Werman M.J., Neeman I., Mokady S. Avocado Oils and Hepatic Lipid Metabolism in Growing Rats. Fd Chem. Toxic. 1991, 29(2):93-99.
106. Weststrate J.A., Meijer G.W. Plant sterol-enriched margarines and reduction of plasma total- and LDL-cholesterol concentrations in normocholesterolaemic and mildly hypercholesterolaemic subjects. Eur. J.Clin.Nutr. 1998, 52:334-343.
107. White A., Woolf A.B., Hofman P.J., Arpaia M.L. The International Avocado Quality Manual 2005, 73. HortResearch Ltd, .
108. Williams L.O. The avocados, a synopsis of the genus Persea, subgenus Persea. Economic Botany 1977, 31:315-320.
109. Williams M. Recovery of oils and fats from oil seeds and fatty materials. Chapter 5.3. in Bailey's Industrial Oil and Fat Products 2005, John Wiley & Sons, New Jersey. 6th Edn. F. Shahidi (Ed.).
110. Wong M., Ashton O.B.O., Requejo-Jackman C., Mcghie T., White A., Eyres L., Sherpa N., Woolf A.B. Avocado oil-the colour of quality. Color Quality of Fresh and Processed Foods 2008, 328-349. ACS Symposium Series 983 American Chemical Society, Washington, DC. C.A. Culver, R.E. Wrolstad (Eds.).
111. Woolf A.B., White A., Arpaia M., Avocado K.C.Gross. Agriculture Handbook 66: The Storage of Fruits, Vegetables and Florist and Nursery Stocks; K.C. Gross, C.Y. Wang, M. Salveit, Eds. Accessed 22 September 2008. http://www.ba.ars.usda.gov/hb66/034avocado.pdf.
112. Zauberman G., Fuchus Y., Akerman M. Peroxidase activity in avocado fruit stored at chilling temperatures. Sci. Hortic. 1985, 26:261-265.