Recent Research on the Health Components in Cold Pressed Avocado Oil

1. Recent Research on the Health Components in Cold Pressed Avocado Oil Marie Wong Massey University Cecilia Requejo HortResearch Tony McGhie HortResearch Yan Wang Massey University Laurence Eyres NZIC Oil & Fats Group Allan Woolf HortResearch

2. Refined Avocado Oil • Avocado oil is not new • Used for cosmetics mainly • Extracted - high temperature and/or solvent • RBD (refined, bleached and deodorised) • Gold colour, stable, little flavour • High oleic acid • High Vitamin E (α–Tocopherol)

3. Cold Pressed Avocado Oil • Initially produced in NZ • No significant processing • Centrifuge at low temperatures • Emerald green colour • Distinctive avocado flavour • Health components present • Used for culinary purposes mainly

4. Avocado fruit Water wash Avocado paste Water Paste mixer (Malaxer) Decanter Pomace Waste water Extra virgin oil Oil storage tank Bottling Centrifuges The Cold Press Extraction Process

5. Cold Pressed Extraction of Avocado Oil • ‘Hass’ main cultivar extracted • Avocados ripened before oil extraction • Extraction yield 14-32% oil fresh weight basis

6. Oil Quality • Free Fatty Acid (%FFA): Degree of hydrolysis of oil due to fruit enzymes, lipases. • Peroxide Value (PV): Oxidation status after processing and storage.

7. General Characteristics; Extra Virgin Oil

8. Composition of cold pressed ‘Hass’ avocado oil

9. Research Compounds of Interest • α - Tocopherol: (Vitamin E) Powerful antioxidant • β - Sitosterol: Interferes with cholesterol absorption hence reducing serum cholestrol • Carotenoids and Chlorophyll • Lutein: Concentrates in the macula region of the eye. Protects from UV and free radicals. Visual function is improved with lutein.

10. Antioxidants & Plant sterols

11. Pigments; Chlorophyll

12. Pigments; Carotenoids

13. Storage Stability of Avocado Oil • High in monounsaturated fats • High in chlorophyll • Good shelf life stability if stored correctly • If PV < 1.0 meq/kg, a shelf life of 2 years can be achieved

14. Postharvest Procedures Two fruit storage trials 1. Factory trials to evaluate oil quality 2. Laboratory trials to evaluate quality and composition Overall Objective • Determine the effect of fruit storage on resulting oil quality and composition

15. Commercial Factory Trial Results • Average dry matter at harvest: 26.1% • Average firmness: Firmometer value: 79 (eating ripe 90 -100 ripe) • Quality of oil determined from PV and %FFA results

16. Laboratory StorageTrial • Fruit dry matter: 29% • % FFA • HPLC analysis • -sitosterol, - tocopherol • Lutein • Total chlorophyll

17. Results from storage trials • Storage of fruit for extended periods affects the resulting oil quality • Declining levels of healthy compounds were observed after fruit storage. • Extraction technique influences yield

18. Future Research • Confirm the fruiit postharvest storage effects- large scale • Analyse other cultivars, growing regions • Sensory research • Lab extraction methodology • Optimising extraction yields

19. Thanks to • Funding • FRST (NZ government) • TechNZ • Olivado NZ Ltd