Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2006.tde-11102006-105302
Document
Author
Full name
Flávia Danieli
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2006
Supervisor
Committee
Salgado, Jocelem Mastrodi (President)
Oliveira, Maria Rita Marques de
Vieira, Thais Maria Ferreira de Souza
Title in Portuguese
O óleo de abacate (Persea americana Mill) como matéria-prima para a indústria alimentÃcia
Keywords in Portuguese
abacate
colesterol
esteróis
indústria de alimentos
óleo comestÃvel
vitamina E
Abstract in Portuguese
Hábitos de vida saudáveis e uma dieta balanceada aliados ao alto consumo de frutas e vegetais, estão associados a redução do risco de doenças e à manutenção da saúde. O óleo de abacate possui em sua composição substâncias bioativas capazes de prevenir e controlar as dislipidemias. Como existem poucas pesquisas cientÃficas avaliando o potencial deste óleo para consumo humano, o presente trabalho estudou os processos de extração e refino do óleo de abacate, bem como suas propriedades funcionais. Os resultados mostraram que os processos de extração e refino do óleo a
partir da variedade Margarida são tecnicamente viáveis, o que o torna excelente matéria-prima para a indústria alimentÃcia. Além disso, possui um perfil de ácidos graxos muito semelhantes ao azeite de oliva, predominando em ambos o ácido oléico, que em conjunto com os esteróis vegetais e a vitamina E presentes, é capaz de influenciar positivamente o controle metabólico do colesterol, prevenindo ou retardando as doenças cardiovasculares.
Title in English
The avocado oil (Persea americana Mill) as raw material for food industry
Keywords in English
avocado oil
cholesterol
oleic acid
sterols
vitamin E
Abstract in English
Healthy life habits and an equilibrate diet, associated with a high fruit and vegetable intake, are joined with the prevention of diseases and health maintenance. The avocado oil has in these composition bioactives substances that can help in the prevention and control of hyperlipidemia. As there are a few scientific researches evaluating the oil potential for human consumption, the present proposal studied the extraction and refining process of avocado oil and its functional properties. The results have been showed that extraction and refining process of Margarida's variety are technically possible, became it an excellent raw material for food industry. Besides, the fatty acid composition of avocado oil are similar to olive oil, predominating in both, the
oleic acid, that together of sterols and vitamin E presents, can to influence to metabolic control of cholesterol, preventing or delaying the cardiovascular disease.
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Publishing Date
2006-10-23