Avokado Yağının Karakteristik Özellikleri ve Üretim Teknolojisi

Year 2021, Volume: 16 Issue: 64, 291 - 320, 28.11.2022

Ezgi Genç , Aslı Yıldırım Vardin , Aslı Yorulmaz

Abstract

Avokado yağı, Lauraceae familyasında yer alan ve Persea Americana Mill olarak adlandırılan meyvelerden elde edilen bir yağdır. Avokado meyvesinin hem pulp hem de çekirdek kısmı yağ içermesine rağmen, çekirdek kısmının düşük miktardaki yağ içeriği nedeniyle ticari avokado yağı meyvenin pulp kısmından ekstrakte edilmektedir. Soğuk pres avokado yağı, herhangi bir ısıl işlem veya organik çözücü kullanılmadan zeytinyağına benzer bir teknoloji ile üretilmektedir. Avokado yağının ekstraksiyonuna yönelik mikrodalga, ultrases, süperkritik akışkan ekstraksiyonu ve enzimatik ekstraksiyon gibi tekniklerin kullanıldığı araştırmalar da literatürde yer almaktadır. Avokado yağının özellikle kimyasal bileşimi ve fonksiyonel özellikleri nedeniyle son yıllarda gıda endüstrisinde kullanımı yaygınlaşmaya başlamıştır. Avokado yağının başlıca yağ asidi oleik asit olup, bunu sırasıyla linoleik ve palmitik asitler izlemektedir. Yapısında yer alan karotenoitler arasında ise lutein, neoksantin, anteraksantin ve violaksantin bulunmaktadır. Ayrıca bileşiminde tokoferol homologlarından -, β-, - ve Δ-tokoferolleri barındırmaktadır. Avokado yağı ekstraksiyonu sonrası açığa çıkan başlıca yan ürünler küspe, çekirdek, kabuk ve atık sudur. Bu yan ürünler günümüzde farklı şekillerde değerlendirilmeye çalışılsa da henüz atık yönetimine ilişkin yaygın kullanım alanı bulan bir çözüm bulunamamıştır. Günümüzde avokado yağının gıda endüstrisinde kullanımına yönelik avokado yağının yenilebilir film üretiminde kullanımı, yapılandırılmış lipitlerin üretiminde kullanımı, biyobozunur polimerlerin üretiminde kullanımı ve farklı formülasyonlara sahip emülsiyonların üretiminde kullanımı şeklinde yaklaşımlar bulunmaktadır.

Keywords

Avokado, avokado yağı, oleik asit, yağ ekstraksiyonu

Characteristic Properties and Production Technology of Avocado Oil

Abstract

Avocado oil is an oil obtained from the fruit of the Lauraceae family called Persea Americana Mill. Although the pulp and seed of the avocado fruit contains oil, commercial avocado oil is extracted from the pulp part due to the low fat content of the seed. Cold pressed avocado oil is produced with a technology similar to olive oil without any heat treatment or organic solvent. The studies using techniques such as microwave, ultrasound, supercritical fluid extraction and enzymatic extraction for the extraction of avocado oil are also included in the literature. The use of avocado oil in the food industry has become widespread in recent years, especially due to its chemical composition and functional properties. Main fatty acid of avocado oil is oleic acid followed by linoleic and palmitic acids, respectively. Among its carotenoids there are lutein, neoxanthin, anteraxanthin and violaxanthin. It also contains -, β-, - ve Δ-tocopherols among tocopherol homologues. The main by-products released after avocado oil extraction are pulp, seed, shell and waste water. Although these by-products are tried to be evaluated in different ways today, no common solution regarding waste management has been found yet. Today, there are different approaches for the usage of avocado oil in the food industry such as the use of avocado oil in the production of edible films, in the production of structured lipids, in the production of biodegradable polymers and in the production of emulsions with different formulations.

Keywords

Avocado, avocado oil, oil extraction, oleic acid

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