Characterisation of mechanically-pressed avocado oil from cultivars grown in Sabah, Malaysia | OCL

Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques

Open Access

Table 1

Physicochemical properties of avocado oils.

Analysis	Avocado oil

	BG	SNR	QAV1
SMP (°C)	28.67 ± 0.58^b	18.00 ± 0.00^a	17.33 ± 0.58^a
CP (°C)	27.00 ± 1.00^b	3.67 ± 0.58^a	3.33 ± 0.58^a
RI	1.4690 ± 0.00^a	1.4720 ± 0.00^a	1.4740 ± 0.00^a
IV (g I₂/100 g)	86.90 ± 0.19^b	83.46 ± 0.10^a	96.17 ± 0.12^c
FFA (as % oleic acid)	1.41 ± 0.18^a	1.81 ± 0.15^b	1.24 ± 0.11^a
PV (meq O₂/kg)	3.03 ± 0.08^c	2.07 ±0.14^b	1.33 ± 0.15^a
p-AV	6.54 ± 0.15^a	12.54 ± 0.03^c	11.01 ± 0.02^b
L*	28.37 ± 0.01^a	29.08 ± 0.01^c	28.88 ± 0.01^b
a*	0.65 ± 0.03^a	2.26 ± 0.02^c	2.11 ± 0.01^b
b*	-0.45 ± 0.01^a	0.93 ± 0.01^c	0.68 ± 0.02^b

Each value in the table represents the mean ± standard deviation of three replicates. Values within each row bearing different superscript letters are significantly (p < 0.05) different.

SMP= slip melting point; CP= cloud point; RI= refractive index; IV= iodine value; FFA= free fatty acid; PV= peroxide value; p-AV= p-anisidine value.

L*= represents lightness, with higher values indicates lighter; a*= indicates redness, with negative values for green and positive values for red; b*= indicates yellowness, with negative values for blue and positive values for yellow.

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