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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

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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 Prediction of critical times for water-extracted avocado oil heated at high temperatures Brice Ulrich Saha Foudjo, Germain Kansci, Elie Fokou, Claude Genot To cite this version: Brice Ulrich Saha Foudjo, Germain Kansci, Elie Fokou, Claude Genot. Prediction of critical times for water-extracted avocado oil heated at high temperatures. International Journal of Bi- ological and Chemical Sciences, International Formulae Group (IFG), 2019, 12 (5), pp.2314-2321. 10.4314/ijbcs.v12i5.8. hal-02465399 HAL Id: hal-02465399 https://hal.archives-ouvertes.fr/hal-02465399 Submitted on 3 Feb 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Available online at http://www.ifgdg.org Int. J. Biol. Chem. Sci. 12(5): 2053-2064, October 2018 ISSN 1997-342X (Online), ISSN 1991-8631 (Print) Original Paper http://ajol.info/index.php/ijbcs http://indexmedicus.afro.who.int Prediction of critical times for water-extracted avocado oil heated at high temperatures Brice Ulrich SAHA FOUDJO1,2*, Germain KANSCI2, Elie FOKOU2 and Claude GENOT3 1School of Health and Medical Sciences, Catholic University of Cameroon, PO Box 782 Bamenda, Cameroon. 2Department of Biochemistry, University of Yaoundé I, PO Box 812 Yaoundé, Cameroon. 3UR1268 BIA (Biopolymères Interactions Assemblages), INRA, F-44316 Nantes, France. *Corresponding author; E-mail: [email protected]; Tel: +237 699262269. ACKNOWLEDGEMENTS This research project was funded by the Bayer Science & Education Foundation through the Otto Bayer Scholarship, Germany. We are also grateful for the support of the Hohenheim University, Germany; National Research Institute of Agriculture and Development (IRAD), Foumbot Station, Cameroon. ABSTRACT 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). © 2018 International Formulae Group. All rights reserved. Keywords: Avocado oil, heat treatment, polar compounds, Central Composite Design, upper limit heating time. INTRODUCTION unsaturated fatty acids making them prone to Oil, an important plant material, has oxidative deteriorations especially during become an integral part of human diet. One thermal treatment. Oxidation renders the oils major drawback in their handling and less acceptable to consumers or for industrial utilization is linked to their richness in © 2018 International Formulae Group. All rights reserved. 4041-IJBCS DOI: https://dx.doi.org/10.4314/ijbcs.v12i5.8 B. U. SAHA FOUDJO et al. / Int. J. Biol. Chem. Sci. 12(5): 2053-2064, 2018 use as food ingredients (Angaye and tocopherol (70-190 mg/kg of oil) representing Maluelosi, 2015). the main antioxidant and to a lesser extent β-, Edible oils used as cooking medium at γ- and δ-tocopherols. Carotenoids range high temperatures are subject to thermo- between 1 - 3.5 mg/kg oil. Pulp-extracted oxidation, polymerization, and hydrolysis. avocado oil contains also chlorophyll between The results are undesirable off-flavors and a 11 - 19 mg/kg oil (Wong et al., 2010). Woolf decrease of the nutritional quality of the fried et al. (2008) estimated the phytosterol content products (Nzikou et al., 2009). The stability of of avocado oil between 3.3 - 4.5 mg/g oil. oils at elevated temperature depends on their Mathematical modeling is an effective fatty acid composition, their contents in way of representing a particular process. It natural antioxidants (tocopherols, phenolic can help us to explore and understand the compounds, sterols and carotenoids), and the relationship between the process parameters presence of oxygen (Gordon and Magos, and the quality of the products characterized 1983; Kamal-Eldin and Appelqvist, 1996; by specific indicators. It can help to Manzi et al., 1998; Choe and Min, 2006). understand the quantitative behavior of a Other components such as chlorophyll have system (Shankar, 2014). To our knowledge, prooxidant properties (Gutierrez-Rosales et few studies are based on the modelling of al., 1992). Hence, proper control of processing edible oil oxidation at high temperatures conditions is required to delay the time when (Ojanguren and Ayo, 2013; Shankar, 2014). edible oils become useless (Shankar, 2014). Guillen and Uriarte (2011) have predicted the Many methods (peroxide value, time at which linseed, sunflower, extra-virgin conjugated dienes, para-anisidine value and olive, grapeseed, soybean, sesame, rapeseed, TBARS value) are commonly used to monitor peanut and hazelnut oils submitted to high oxidation of foods (Abuzaytoun and Shahidi, temperature reached the limit of safety. The 2006). But the quality indicator currently used authors used the threshold value of TPC in frying process is the content in total polar versus time and temperature, in a single-factor compounds (TPC). Directives establish its experimental design. highest value in oils at 25% (Roman, 2012). Nowadays, Response Surface TPC can thus be used to set up operating Methodology (RSM) has gradually attracted conditions that avoid the formation at high the attention of many researchers. The method temperatures of inacceptable amounts of toxic allows a reduction of the number of compounds. experiments and an understanding of the Avocado (Persia americana) oil is pattern in which the measured response is relatively new for culinary applications. Its affected by changes in factors (Nuran, 2007). production which has been developing in the Its main advantage is that it allows the early twenty-first century now reaches improvement of products from predicted approximately 2000 tons/year that is a properties thanks to prediction of interactive relatively small amount compared to other effects and effects due to collective oils. In fact, only limited information is contributions to the measured response. The readily available on this product (Woolf et al., most widely used RSM model is the Central 2008). As avocado oil has not been considered Composite Rotatable Design (Alhassan et al., as an important source of oil, few studies 2014). concern its properties for culinary application This study aimed firstly at predicting (Berasategi et al., 2012). Avocado oil critical oxidation times of crude avocado oil at possesses a similar fatty acid profile as olive high temperatures using a central composite oil. It contains around 76% monounsaturated design. The chemical properties of water- fatty acids (oleic acid), 12% polyunsaturated extracted avocado oil along with its oxidative fatty acids (linoleic and linolenic acids) and status were also determined. 12% saturated fats (palmitic and stearic acids). Avocado oil is rich in antioxidants, with α- 2054 B. U. SAHA FOUDJO et al. / Int. J. Biol. Chem. Sci. 12(5): 2053-2064, 2018 MATERIALS AND METHODS saponification, the sterols and squalene were Plant material analyzed using a gas chromatograph (Perkin The cultivar Lula of Persia americana Elmer Autosystem XL, Germany) equipped was provided by the National Research with a capillary column DB-5 (30 m of length, Institute of Agriculture and Development 0.32 mm ID, and 0.25 μm of thickness) and an (IRAD), Foumbot Station, Cameroon. ionization detector. The external standards Aqueous extraction was conducted as were composed of: squalene (0.02 mg/ml), described by Saha Foudjo et al. (2012). The 5α-cholestane (0.02 mg/ml), brassicasterol operating conditions were: time (180 min), pH (0.014 mg/ml), δ5-campesterol (0.012 mg/ml), (4.5), temperature (45 °C) and water/pulp stigmasterol (0.013 mg/mL) and β-sitosterol ratio (6). (0.019 mg/ml). The results were expressed in g/100 g of oil. Determination of avocado oil composition Fatty acid composition Chlorophyll content The procedure was conducted Chlorophyll content was determined as according to AOCS (1989). A volume of 0.5 described in IUPAC (1995). The absorbance ml of pentadecanoic acid 0.5 mg/ml was used of 0.1 g of avocado oil per ml of hexane was as internal standard. After alkaline measured at 630 nm, 670 nm and 710 nm. The methylation with BF3 (13-15 %) at 100 °C for chlorophyll content was then calculated using 5 min, the fatty acids were analyzed using a the absorption coefficient of pheophytin a gas chromatograph (Perkin Elmer Auto (345.3 M-1.cm-1). It was expressed in g Eq system XL, Germany). The methylated forms pheophytin a per 100 g of oil. of the following fatty acids were used as Carotenoid content external standards at 0.5 mg/mg: myristic Carotenoid content was determined as acid, pentadecanoic acid, palmitic acid, described by Ong et al.
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