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Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

by 1,* and 2
1
Food Engineering Department, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07450 Antalya, Turkey
2
Food Engineering Department, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, Turkey
*
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 236; https://doi.org/10.3390/foods8070236
Received: 18 June 2019 / Revised: 25 June 2019 / Accepted: 26 June 2019 / Published: 30 June 2019
(This article belongs to the Section Food Quality and Safety)
Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source. View Full-Text
Keywords: avocado oil; accelerated shelf life testing; kinetic behavior; functional oil; rancimat; oil technology avocado oil; accelerated shelf life testing; kinetic behavior; functional oil; rancimat; oil technology
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MDPI and ACS Style

Aktar, T.; Adal, E. Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions. Foods 2019, 8, 236. https://doi.org/10.3390/foods8070236

AMA Style

Aktar T, Adal E. Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions. Foods. 2019; 8(7):236. https://doi.org/10.3390/foods8070236

Chicago/Turabian Style

Aktar, Tugba; Adal, Eda. 2019. "Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions" Foods 8, no. 7: 236. https://doi.org/10.3390/foods8070236

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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