The avocado oil and pumpkin seed oil as a source of fatty acids

DOI: 10.17586/1606-4313-2022-21-2-56-60
UDC 665.338

The avocado oil and pumpkin seed oil as a source of fatty acids

Fomicheva Tatiana I. , Koluzhnikova Elena V. , Gunkova P.I.

For citation: Fomicheva T.I., Koluzhnikova E.V., Gunkova P.I. The avocado oil and pumpkin seed oil as a source of fatty acids. Journal of International Academy of Refrigeration. 2022. No 2. p. 56-60. DOI: 10.17586/1606-4313-2022-21-2-56-60

Avocado and pumpkin seed oils have different origin and methods of production and are characterized by similar content. The purpose of the study is the comparison of the fatty acids composition in order to evaluate theiradvantages and disadvantages as well as beneficial qualitiesof their usage as biologically active additives and a cosmetic ingredient. The oils are characterized by a high content of fatty acids of various types, both saturated and unsaturated. In the article the overview of information about avocado and pumpkin origin and production based on literary sources is included; the composition of avocado and pumpkin oils is described. The chromatographic method of analysis allows to evaluate the quantitative ratios of the components. The content of stearic, palmitic, and myristic (fatty) acids was determined to be two times higher in pumpkin seed oil compared to avocado oil, it means the advantages of avocado oil as a low-calorie product. Theanalysis revealed especially high content of the essential unsaturated fatty acids: in pumpkin seed oil it is 80%, in avocado oil - 87%. Therefore, these oils show the expediency of using as a therapeutic agent for external and internal use particularly to reduce the risk of cardiovascular diseases.

Keywords: avocado oil, pumpkin seed oil, unsaturated fatty acids, chromatographic analysis.

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