Authors

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

Abstract
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.

All references

1. Slobodskaya N.S. Biologically active additives – meaning and application. Journal of the Grodno state medical University. 2015. No. 4. p. 120. (in Russian)

2. Gamayunova V.S., Rzeczycka L.E. Food chemistry: textbook for university students: textbook, email publication distribution network. Moscow, 2018. (in Russian)

3. Lavrenov V.K., Lavrenova G.V. Encyclopedia of medicinal plants of traditional medicine. Moscow: OLMA Media Group. 2007. 16-17 p. (in Russian)

4. Orasmae Meder T., Shatrova O. The science of beauty: What cosmetics really consists of. Moscow: Alpina Publisher. 2016. 255 p. (in Russian)

5. Kornena E.P. Examination of oils, fats and products of their processing. Quality and safety: study guide. stipend. 3rd ed. ispr. and add. Siberian University ed. 2009. 384 p. (in Russian)

6. Avocado oil, fat composition, 100 g. US National Nutrient Database, Issue 28, US Department of Agriculture. May, 2016. (in Russian)

7. Tamara de Souza Jorge, Tiago Carregari Polachini, Liara Silva Dias, Neuza Jorge, Javier Telis-Romero.Physicochemical and rheological characterization of avocado oils. Ciência e Agrotecnologia.August 2015.39(4):390-400. DOI:10.1590/S1413-70542015000400010

8. Puchkova T.V. Encyclopedia of ingredients for cosmetics and perfumes. 2^nd ed. Moscow: School of Cosmetic Chemists, 2015, 408 p. (in Russian)

9. Semenova E.V., Vasishcheva E.B., Nomokonova E.O. Studying the properties of unsaponifiable compounds of avocado and soy bean oils based on the drug "piaskledin 300". International Journal of Applied and Fundamental Research. 2019. No. 9. pp. 46-50. (in Russian)

10. Kasyanov G.I. Technology of processing fruits and seeds of melon crops. Monograph. / G.I. Kasyanov, V.V. Derevenko, E.P. Franko. Krasnodar: Ekoinvest, 2010. 148 p. (in Russian)

11. Kretsu L.G., Domashenko L.G., Sokolov M.D. The world of food plants. Chisinau. Timpul. 1989. 324 p. (in Russian)

12. Kovalev V.B., Velikorodov A.V., Tyrkov A.G., Nosachev S.B., Shchepetova E.V., Abdurakhmanova N.M. Chemical composition of seed oils of some melon crops of the Astrakhan region isolated by supercritical fluid extraction. Fundamental research. 2015. No. 12-1. pp. 54-57. (in Russian)

13. Novokreschenova I.V. Gulyaeva Yu.N. Analysis of modern technologies of oil extracts, Collection of materials of the V All-Russian scientific and practical conference with international participation "Innovations in the health of the nation". St. Petersburg. 2017, pp. 296-299. (in Russian)

14. Lakiza N.V., ets. Analysis of food products: [study. manual]. Yekaterinburg: Ural Publishing House un-ta, 2015. 188 p. (in Russian)

15. State standard 31663-2012. Vegetable oils and animal fats. Determination by gas chromatography of the mass fraction of methyl esters of fatty acids. (in Russian)

16. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Methodological recommendations: Moscow: Federal Center for Hygiene and Epidemiology of Rospotrebnadzor, 2009. 36 p.

17. Shveynov A.I. Prevention of arrhythmic complications in patients with acute myocardial infarction: prospects for the use of omega-3 polyunsaturated fatty acids. Youth innovation Bulletin. Materials of the XI International Scientific and Practical Conference of young medical scientists, dedicated to To the 100th anniversary of the Burdenko State Medical University. 2017. Vol. 6, No. 1. pp. 149-151. (in Russian)

18. Volgarev M.N., Mustafina O.K., Trushina E.N. On the mechanisms of action of polyunsaturated fatty acids on the immune system. Nutrition issues. 2003. No. 3. pp. 35-40. (in Russian)

19. Ukolova N., Isaev A., Ambrosov I., Dirsh A., Kostkina E. Bioactivators of a new generation in anti-aging procedures. Kosmetik international. 2018. No 1. (in Russian)

Read the full article