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As avocado oil is relatively new as a commercially popular product, standards for the commodity are still being formed by Codex Alimentarius. Because the standards-setting process takes time, and the standards for refined avocado oil are still being finalized while a separate set of standards for virgin/extra virgin will may be required, the present study was conducted to determine the quality and purity of avocado oils on the market and how they relate to proposed Codex standards and pure samples in literature. The present study also builds upon previous research conducted in 2020 by UC Davis researchers on the quality of avocado oil sold in the U.S., which found many test samples to be of poor quality, mislabeled, or adulterated.
The researchers purchased a total of 36 private-label avocado oils, labeled both as refined (29) and virgin/extra virgin (7), from 19 grocery retailers across the U.S. and Canada. The private-label products were produced by a third party processor and sold at various price points under a grocery store or retailer brand label.
The samples were tested and graded for quality, referring to the freshness of the oil, and purity, which was measured by fatty acid, sterol, and other profiles that differentiate avocado oil from other oils. A total of 31 percent of the samples tested were pure, and 36 percent were of advertised quality. Specifically, only three refined samples and one virgin/extra virgin sample passed both purity and quality standards.
Although the researchers found that lower-priced oils were more likely to be adulterated, cost is not a guarantee for purity or quality. The best way to determine if an avocado oil is pure, according to the researchers, is a combination of approaches including fatty acid profile, sterols profile, and the possible addition of triacylglycerols (TAGs)
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