Study by Fourier Transform Infrared Spectroscopy of the Avocado Oils of the Varieties Hass, Criollo and Fuerte

Abstract

Edible oils are obtained by two procedures:by pressing the fruit and with organic solvems. However, there are reports that indicate that the use of solvems affect the quality of the fatty acids inducing the fonnation of n•ans isomers, which are banned in many countries because these consumed in large quantities are cause. of cardiovascular diseases and increase the cholesteroL The purpose of this work is to apply FTIR to smdy the trans fatty acids in the avocado oils of the varieties Hass, Fuerte and Criollo e}. rac.ted by centrifugation (AHC, AFC and ACC, respectively) and with hexane (AHH, ACH and AFH, respectively). The Infrared spectra were obtained with Fourier Transform Infrared (FTIR) in the mid region (4000-600 em'\ The AHC, AFC and ACC Oils IR spectra show a very intensity band at the frequency 723 cm'1 which corresponds to the functional group cis with a bending vibration mode. For the AFH the n•ans functional group was identified in the band site.d at 968 cn1 1 with a strong intensity. The c.entrifuge method is an alternative for obtaining avocado oil, because the. degradation of the fatty acids is minimum and the green color is maintained.