Comparative study between olive and avocado oils produced in Brazil: chemical composition and oxidative behavior under storage

Abstract

Considering the growth in olive oil production in Brazil and the consequent opening to the avocado oil market, the present work aimed to evaluate, in a comparative manner, the identity and quality attributes, as well as the oxidative behavior of both olive and avocado oils. Two commercial samples of olive oil and two samples of avocado oil were characterized via fatty acid and sterol composition, free fatty acid (FFA), peroxide value (PV), and oxidative stability. Furthermore, the evolution of peroxide value in the samples was evaluated during six months of storage at room temperature. The olive oil samples exhibited a higher concentration of oleic acid and a lower concentration of palmitic and linoleic acids compared to avocado oils. β-sitosterol was the major sterol in all samples, while the second most abundant constituent
varied depending on the type of oil. It is worth noting that avocado oil presented a total phytosterol content approximately four times higher than that observed for olive oil. Furthermore, all samples met the limits established in legislation for FFA and PV. Regarding oxidative degradation, although the olive oil samples showed greater oxidative stability, all oils demonstrated a rapid formation of primary oxidation products during storage. Therefore, the results obtained allow for a better understanding and comparison of the physicochemical quality of olive and avocado oils produced in Brazil.