Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage

Abstract

The objective of this study was to evaluate the effect of avocado seed extract and powder on the oxidative stability of palm oil and soya bean oil, and their 50:50 and 60:40 blends, respectively, during accelerated storage. The ethanolic and hexanic extracts were prepared from avocado powder. For the stabilization of oils, only the ethanolic extract and the powder were used at concentrations 1000 and 2000 ppm against the positive [BHT (butylated hydroxytoluene)] and negative (oil without additive) controls. Oils were heated at 65°C for 20 days with samples collected after every 10 days for characterization. Results showed that avocado ethanolic extract was best in phenolic compounds (255 mg EAE/g) and antioxidant activity compared to the hexanic extract (106 mg EAE/g). At the end of the storage, oils without additives, oils enriched with BHT, oils supplemented with avocado ethanolic extract and oils enriched with avocado powder, respectively, presented values ranged between 77.70 and 111.86, 51.70 and 77.57, 60.01 and 86.50 and 70.85 and 93.22. Avocado ethanolic extract and powder are potential sources of antioxidants that can be exploited in the stabilization of oils and fats.