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Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety

NAM Yanty and Bangun Nusantoro (UGent)
(2013) Developing the Supply Chain Towards More Healthy Food, VBfoodNet conference, Abstracts. p.54-54
Author
Organization
Abstract
A study was carried out to compare the characteristics of oils from three Indonesian avocado cultivars with those of the oil from Australian Fuerte avocado variety. Oil samples extracted from matured avocado fruits were assessed for basic physicochemical characteristics, fatty acid and triacylglycerol compositions, and melting and solidification behavior. In comparison to Fuerte variety, the local avocado cultivars found to be mostly in semisolid form. As a common feature, oils of local cultivars (Indo-1 and lndo-3) and Fuerte variety were found to have oleic acid as the most dominant fatty acid except lndo02 which contained palmitic acid as a dominant fatty acid. However. There are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAGs of Indo-1 and lndo-2 were POO, POL and PPO, the dominant TAGs of lndo-2 were POL, PLL and PPO. On the other hand, the major TAGs of Fuerte variety were POO, OOO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars were found to possess iodine value, slip melting point, melting and solidification behavior, which were completely different from those of the imported Fuerte avocado variety.
Keywords
Avocado oil, Fatty acid, Thermal behavior, Triacylglycerol

Citation

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MLA
Yanty, NAM, and Bangun Nusantoro. “Physicochemical Properties of Oils from Different Avocado Varieties: Indonesian Cultivars vs. Imported Fuerte Variety.” Developing the Supply Chain Towards More Healthy Food, VBfoodNet Conference, Abstracts, 2013, pp. 54–54.
APA
Yanty, N., & Nusantoro, B. (2013). Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety. Developing the Supply Chain Towards More Healthy Food, VBfoodNet Conference, Abstracts, 54–54.
Chicago author-date
Yanty, NAM, and Bangun Nusantoro. 2013. “Physicochemical Properties of Oils from Different Avocado Varieties: Indonesian Cultivars vs. Imported Fuerte Variety.” In Developing the Supply Chain Towards More Healthy Food, VBfoodNet Conference, Abstracts, 54–54.
Chicago author-date (all authors)
Yanty, NAM, and Bangun Nusantoro. 2013. “Physicochemical Properties of Oils from Different Avocado Varieties: Indonesian Cultivars vs. Imported Fuerte Variety.” In Developing the Supply Chain Towards More Healthy Food, VBfoodNet Conference, Abstracts, 54–54.
Vancouver
1.
Yanty N, Nusantoro B. Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety. In: Developing the Supply Chain Towards More Healthy Food, VBfoodNet conference, Abstracts. 2013. p. 54–54.
IEEE
[1]
N. Yanty and B. Nusantoro, “Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety,” in Developing the Supply Chain Towards More Healthy Food, VBfoodNet conference, Abstracts, Hanoi, Vietnam, 2013, pp. 54–54.
@inproceedings{5647996,
  abstract     = {{A study was carried out  to  compare  the  characteristics of oils  from three Indonesian avocado cultivars with  those  of  the  oil  from Australian Fuerte avocado variety. Oil samples extracted from matured avocado fruits were assessed for basic physicochemical characteristics, fatty acid and triacylglycerol compositions, and melting and solidification behavior.  In comparison to Fuerte variety, the local avocado cultivars found to be mostly in semisolid form. As a common feature, oils of local cultivars (Indo-1 and lndo-3) and Fuerte variety were found to have oleic acid as the most dominant fatty acid except lndo02 which contained palmitic acid as a dominant fatty acid.   However.   There   are differences between   them   with   regard   to the   proportional distributions of palmitic and linoleic acids.  While the major TAGs of Indo-1  and lndo-2 were POO, POL and  PPO,  the  dominant  TAGs  of  lndo-2  were  POL,  PLL and  PPO. On the other hand, the major TAGs   of Fuerte variety were POO, OOO, OOL and   POL.  Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars were found to possess iodine value, slip melting point, melting and solidification behavior, which were completely different from those of the imported Fuerte avocado variety.}},
  author       = {{Yanty, NAM and Nusantoro, Bangun}},
  booktitle    = {{Developing the Supply Chain Towards More Healthy Food, VBfoodNet conference, Abstracts}},
  keywords     = {{Avocado oil,Fatty acid,Thermal behavior,Triacylglycerol}},
  language     = {{eng}},
  location     = {{Hanoi, Vietnam}},
  pages        = {{54--54}},
  title        = {{Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety}},
  year         = {{2013}},
}