{"id":442,"date":"2022-01-22T10:59:07","date_gmt":"2022-01-22T13:59:07","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=442"},"modified":"2022-01-22T10:59:07","modified_gmt":"2022-01-22T13:59:07","slug":"thermal-stability-of-avocado-oil-a-comparative-study-with-rice-bran-and-olive-oils","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2021-2\/thermal-stability-of-avocado-oil-a-comparative-study-with-rice-bran-and-olive-oils\/","title":{"rendered":"Thermal stability of avocado oil: A comparative study with rice bran and olive oils"},"content":{"rendered":"<h3 class=\"author\"><em><strong><span class=\"author-name\">Fernanda Machado da Costa, <\/span><span class=\"author-name\">Sabrina Feksa Frasson, <\/span><span class=\"author-name\">Caroline Dellinghausen Borges, <\/span><span class=\"author-name\">Fernanda D\u00f6ring Krumreich, <\/span><span class=\"author-name\">Rui Carlos Zambiazi, <\/span><span class=\"author-name\">Carla Rosane Barboza Mendon\u00e7a<\/span><\/strong><\/em><\/h3>\n<h3 class=\"sec\"><strong>ABSTRACT<\/strong><\/h3>\n<h3 style=\"text-align: justify\">This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 \u00b0C for 1.5, 3.0, 4.5, and 6.0 h in a digester block. The evaluations performed were: acidity, indices of peroxides, iodine, p-anisidine, refraction, electrical conductivity, specific extinction coefficients, phenolic compounds, chlorophylls, carotenoids, and antioxidant activity of the samples. Changes in the evaluated parameters were found as a function of the heating time. In general, olive oil was found to be more stable, followed by avocado oil. However, the avocado oil showed good maintenance of characteristics when subjected to heating. This work has shown that avocado oil is very similar to olive oil and that both show considerable stability after heating at the usual temperature of the frying process.<\/h3>\n<p><a href=\"http:\/\/dx.doi.org\/10.4067\/S0717-75182021000400556\">http:\/\/dx.doi.org\/10.4067\/S0717-75182021000400556<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fernanda Machado da Costa, Sabrina Feksa Frasson, Caroline Dellinghausen Borges, Fernanda D\u00f6ring Krumreich, Rui Carlos Zambiazi, Carla Rosane Barboza Mendon\u00e7a ABSTRACT This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 \u00b0C for 1.5, 3.0, 4.5,&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2021-2\/thermal-stability-of-avocado-oil-a-comparative-study-with-rice-bran-and-olive-oils\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":373,"menu_order":20,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-442","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-26 17:02:47","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=442"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/442\/revisions"}],"predecessor-version":[{"id":444,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/442\/revisions\/444"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/373"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}