International Journal of Biological and Chemical Sciences

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Prediction of critical times for water-extracted avocado oil heated at high temperatures

Brice Ulrich Saha Foudjo, Germain Kansci, Elie Fokou, Claude Genot


Vegetable oils are used in various cooking processes. However, when they are heated at high temperature and/or for a long period, chemical reactions can generate damaging substances for the health. The aim of the study was to predict the critical times at high temperatures of avocado oil. A four-level two-variable Central Composite Design was used to model the thermal oxidation of avocado oil extracted using the aqueous method. Temperature (120 – 180 °C) and time (11 – 209 min) were the independent variables. The response variable was the content in total polar compounds (TPC) with an upper limit defined at 25% (w/w). The composition and the oxidative status of fresh avocado oil were also investigated. The results obtained by a multiple regression analysis showed that data can be fitted with a second order polynomial equation (R2 = 0.98, Adj. R2 = 0.97) with all regression coefficients being significant (p < 0.05). The critical heating time ranged from 232 min to 214 min between 120 °C-140 °C and from 188 min to 4 min between 140 °C-180 °C. It was influenced by avocado oil composition. Thus, water-extracted avocado oil is not recommended for frying (140 °C – 180 °C) while it can be used for recipes involving long cooking time at moderate temperature (120 °C-140 °C).

Keywords: Avocado oil, heat treatment, polar compounds, Central Composite Design, upper limit heating time.

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