Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative
The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46; 0.93 ± 0.001 to 0.99 ± 0.1; 46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5; 0.11 ± 0.002 to 0.18 ± 0.04; and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the margarines. Samples were spreadable and palatable with R20 being most palatable and the most accepted being R26 with a mean score of 7.07 ± 0.70. Decrease in color intensity increased acceptability. This study therefore demonstrated that avocado peel waste biomass can be valorized by using it as raw material for oil extraction, which can serve as good material for the production of trans-free margarines with good oxidative stability, functional and antioxidant properties.
References
[1]
Cardenia, V. (2014) Book Review. Fats in Food Technology, 2nd ed., K.K. Rajah (Ed.), Wiley-Blackwell, Chichester, UK (2014), 386 pp., ISBN: 978-1-4051-9542-3. Journal of Food Composition and Analysis, 35, 53. https://doi.org/10.1016/j.jfca.2014.06.001
[2]
Arellano, M., Norton, I.T. and Smith, P. (2015) Specialty Oils and Fats in Margarines and Low-Fat Spreads. In: Talbot, G., Ed., Specialty Oils and Fats in Food and Nutrition, Elsevier, Amsterdam, 241-270. https://linkinghub.elsevier.com/retrieve/pii/b9781782423768000107 https://doi.org/10.1016/B978-1-78242-376-8.00010-7
[3]
Adhikari, P., Shin, J.A., Lee, J.H., Hu, J.N., Zhu, X.M., Akoh, C.C., et al. (2010) Production of Trans-Free Margarine Stock by Enzymatic Interesterification of Rice Bran Oil, Palm Stearin and Coconut Oil: Trans-Free Margarine Produced by Interesterification. Journal of the Science of Food and Agriculture, 90, 703-711. https://doi.org/10.1002/jsfa.3872
[4]
Astrup, A., Bertram, H.C., Bonjour, J.P., De Groot, L.C., De Oliveira Otto, M.C., Feeney, E.L., et al. (2019) WHO Draft Guidelines on Dietary Saturated and Trans Fatty Acids: Time for a New Approach? BMJ, 366, L4137. https://doi.org/10.1136/bmj.l4137
[5]
Hwang, H. and Winkler-Moser, J.K. (2020) Properties of Margarines Prepared from Soybean Oil Oleogels with Mixtures of Candelilla Wax and Beeswax. Journal of Food Science, 85, 3293-3302. https://doi.org/10.1111/1750-3841.15444
[6]
Ben-Othman, S., Joudu, I. and Bhat, R. (2020) Bioactives from Agri-Food Wastes: Present Insights and Future Challenges. Molecules, 25, Article No. 510. https://doi.org/10.3390/molecules25030510
[7]
Panzella, L., Moccia, F., Nasti, R., Marzorati, S., Verotta, L. and Napolitano, A. (2020) Bioactive Phenolic Compounds from Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies. Frontiers in Nutrition, 7, Article No. 60. https://doi.org/10.3389/fnut.2020.00060
[8]
Araujo, R.G., RodríGuez-Jasso, R.M., Ruíz, H.A., Govea-Salas, M., Pintado, M. and Aguilar, C.N. (2021) Recovery of Bioactive Components from Avocado Peels Using Microwave-Assisted Extraction. Food and Bioproducts Processing, 127, 152-161. https://doi.org/10.1016/j.fbp.2021.02.015
[9]
Migliore, G., Farina, V., Dara Guccione, G. and Giorgio, S. (2018) Quality Determinants of Avocado Fruit Consumption in Italy. Implications for Small Farms. Quality—Access to Success, 19, 148-153.
[10]
Shepherd, R., Reader, S. and Falshaw, A. (1997) Chitosan Functional Properties. Glycoconjugate Journal, 14, 535-542. https://doi.org/10.1023/A:1018524207224
[11]
Hafsa, J., Smach, M.A., Mrid, R.B., Sobeh, M., Majdoub, H. and Yasri, A. (2021) Functional Properties of Chitosan Derivatives Obtained through Maillard Reaction: A Novel Promising Food Preservative. Food Chemistry, 349, Article ID: 129072. https://doi.org/10.1016/j.foodchem.2021.129072
[12]
Pati, S., Chatterji, A., Dash, B.P., Raveen Nelson, B., Sarkar, T., Shahimi, S., et al. (2020) Structural Characterization and Antioxidant Potential of Chitosan by γ-Irradiation from the Carapace of Horseshoe Crab. Polymers, 12, Article No. 2361. https://doi.org/10.3390/polym12102361
[13]
Pal, K., Bharti, D., Sarkar, P., Anis, A., Kim, D., Chalas, R., et al. (2021) Selected Applications of Chitosan Composites. International Journal of Molecular Sciences, 22, Article No. 10968. https://doi.org/10.3390/ijms222010968
[14]
Younes, I. and Rinaudo, M. (2015) Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications. Marine Drugs, 13, 1133-1174. https://doi.org/10.3390/md13031133
[15]
Minh, N.C., Van Hoa, N. and Trung, T.S. (2020) Preparation, Properties, and Application of Low-Molecular-Weight Chitosan. In: Gopi, S., Thomas, S. and Pius, A., Eds., Handbook of Chitin and Chitosan, Elsevier, Amsterdam, 453-471. https://linkinghub.elsevier.com/retrieve/pii/b9780128179703000158 https://doi.org/10.1016/B978-0-12-817970-3.00015-8
[16]
Alajtal, A., Sherami, F. and Elbagerma, M. (2018) Acid, Peroxide, Ester and Saponification Values for Some Vegetable Oils before and after Frying. AASCIT Journal of Materials, 4, 43-47.
[17]
Odoom, W., Bart-Plange, A., Darko, J.O. and Addo, A. (2014) Quality Assessment of Moisture Content, Free Fatty Acids and Acid Value of Coconut Oil Produced in the Jomoro District of the Western Region of Ghana. Journal of Research in Agriculture: An International Scientific Research Journal, 3, 205-210.
[18]
Srivastava, Y., Semwal, A.D. and Majumdar, A. (2016) Quantitative and Qualitative Analysis of Bioactive Components Present in Virgin Coconut Oil. Cogent Food & Agriculture, 2, Article ID: 1164929. https://doi.org/10.1080/23311932.2016.1164929
[19]
Nadeem, M., Imran, M., Taj, I., Ajmal, M. and Junaid, M. (2017) Omega-3 Fatty Acids, Phenolic Compounds and Antioxidant Characteristics of Chia Oil Supplemented Margarine. Lipids in Health and Disease, 16, Article No. 102. https://doi.org/10.1186/s12944-017-0490-x
[20]
Aktar, T. and Adal, E. (2019) Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions. Foods, 8, Article No. 236. https://doi.org/10.3390/foods8070236
[21]
Muleta, M.D., Daba, B.J., Dube, A.M. and Ramesh, R. (2022) Extraction of Avocado Peel Oil Using a Soxhlet Extractor and Investigation of Its Physicochemical Properties. https://www.researchsquare.com/article/rs-1918209/v1 https://doi.org/10.21203/rs.3.rs-1918209/v1
[22]
Nnaji, J.C. and Okereke, O.B. (2016) Proximate Composition and Physico-Chemical Properties of Three Avocado (Persea americana) Varieties in Umuahia, Nigeria.
[23]
Neagu, A.A., Nita, I., Botez, E. and Geaca, S. (2013) A Physico-Chemical Study for Some Edible Oils Properties. Analele Universitatii “Ovidius” Constanta—Seria Chimie, 24, 121-126. https://doi.org/10.2478/auoc-2013-0020
[24]
Widowati, D., Pangastuti, A. and Ariviani, S. (2023) The Effect of Extraction Time on the Physicochemical Characteristics and Antioxidant Potential of Avocado Waste Oil Produced by the Soxhletation Method. Jurnal Teknologi Pertanian, 41-50.
[25]
Negash, Y.A., Amare, D.E., Bitew, B.D. and Dagne, H. (2019) Assessment of Quality of Edible Vegetable Oils Accessed in Gondar City, Northwest Ethiopia. BMC Research Notes, 12, Article No. 793. https://doi.org/10.1186/s13104-019-4831-x
[26]
Odoom, W. and Edusei, V.O. (2015) Evaluation of Saponification Value, Iodine Value and Insoluble Impurities in Coconut Oils from Jomoro District in the Western Region of Ghana. Asian Journal of Agriculture and Food Sciences, 3, 494-499.
[27]
Di Pietro, M.E., Mannu, A. and Mele, A. (2020) NMR Determination of Free Fatty Acids in Vegetable Oils. Processes, 8, Article No. 410. https://doi.org/10.3390/pr8040410
[28]
Ichu, C. and Nwakanma, H. (2019) Comparative Study of the Physicochemical Characterization and Quality of Edible Vegetable Oils. International Journal of Research in Informative Science Application & Techniques (IJRISAT), 3, 1-9. https://doi.org/10.46828/ijrisat.v3i2.56
[29]
Kosinska, A., Karamac, M., Estrella, I., Hernandez, T., Bartolome, B. and Dykes, G.A. (2012) Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties. Journal of Agricultural and Food Chemistry, 60, 4613-4619. https://doi.org/10.1021/jf300090p
[30]
Jayathilaka, N. and Seneviratne, K.N. (2022) Phenolic Antioxidants in Coconut Oil: Factors Affecting the Quantity and Quality. A Review. Grasas Y Aceites, 73, e466. https://doi.org/10.3989/gya.0674211
[31]
Sonwai, S. and Luangsasipong, V. (2013) Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil. Food Science and Technology Research, 19, 425-437. https://doi.org/10.3136/fstr.19.425
[32]
Chougui, N., Djerroud, N., Naraoui, F., Hadjal, S., Aliane, K., Zeroual, B., et al. (2015) Physicochemical Properties and Storage Stability of Margarine Containing Opuntia ficus-indica Peel Extract as Antioxidant. Food Chemistry, 173, 382-390. https://doi.org/10.1016/j.foodchem.2014.10.025
[33]
Philip Ityotagher, A. and Terhile, C. (2020) Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils. World Journal of Food Science and Technology, 4, 74-79. https://doi.org/10.11648/j.wjfst.20200403.12
[34]
Ramos-Aguilar, A.L., Ornelas-Paz, J., Tapia-Vargas, L.M., Gardea-Béjar, A.A., Yahia, E.M., Ornelas-Paz, J., De, J., et al. (2021) Effect of Cultivar on the Content of Selected Phytochemicals in Avocado Peels. Food Research International, 140, Article ID: 110024. https://doi.org/10.1016/j.foodres.2020.110024
[35]
Nurah, T.O., Wmadb, F., Ranil, C., Isona, G. and Vijay, J. (2017) Effect of Extraction Techniques on the Quality of Coconut Oil. African Journal of Food Science, 11, 58-66. https://doi.org/10.5897/AJFS2016.1493
[36]
Tan, C.X., Tan, S.S. and Tan, S.T. (2017) Influence of Geographical Origins on the Physicochemical Properties of Hass Avocado Oil. Journal of the American Oil Chemists’ Society, 94, 1431-1437. https://doi.org/10.1007/s11746-017-3042-7
[37]
Marina, A.M., Che Man, Y.B., Nazimah, S.A.H. and Amin, I. (2009) Chemical Properties of Virgin Coconut Oil. Journal of the American Oil Chemists’ Society, 86, 301-307. https://doi.org/10.1007/s11746-009-1351-1
[38]
Ghani, N.A.A., Channip, A., Chok Hwee Hwa, P., Ja’Afar, F., Yasin, H.M. and Usman, A. (2018) Physicochemical Properties, Antioxidant Capacities, and Metal Contents of Virgin Coconut Oil Produced by Wet and Dry Processes. Food Science and Nutrition, 6, 1298-1306. https://doi.org/10.1002/fsn3.671
[39]
Lumor, S.E., Pina-Rodriguez, A.M., Shewfelt, R.L. and Akoh, C.C. (2010) Physical and Sensory Attributes of a Trans-Free Spread Formulated with a Blend Containing a Structured Lipid, Palm Mid-Fraction, and Cottonseed Oil. Journal of the American Oil Chemists’ Society, 87, 69-74. https://doi.org/10.1007/s11746-009-1470-8
[40]
Vaisey-Genser, M. (2003) MARGARINE|Types and Properties. In: Caballero, B., Ed., Encyclopedia of Food Sciences and Nutrition, Elsevier, Amsterdam, 3704-3709. https://linkinghub.elsevier.com/retrieve/pii/b012227055x007380 https://doi.org/10.1016/B0-12-227055-X/00738-0
