Óleo de abacate: perspectivas de uso na alimentação humana

Abstract

Avocado pulp contains proteins, carbohydrates, dietary fiber, vitamins C, E, K and B complex, minerals and bioactive compounds. It also stands out for containing high levels of monounsaturated fatty acids, with a predominance of oleic. Avocado oil is extracted when the fruits are ripe, a stage at which they have higher oil levels. Due to its chemical and medicinal properties, it has been predominantly used in the pharmaceutical and cosmetics industry, but recently studies have highlighted its greater thermal stability when compared to other vegetable oils, which indicates its potential use in cooking. In view of the above, the objectives of this work were to analyze the knowledge and potential interest of the population in relation to the use of avocado oil in cooking and also to evaluate the effects of replacing soybean oil with avocado oil in four traditional cuisines, through of affective and descriptive sensory tests. To assess knowledge and perspectives on the use of avocado oil in human nutrition, an online questionnaire was administered using the Google Forms platform. Subsequently, four prepared cuisines were created (white rice, ground beef, scrambled egg and apple cake) using avocado oil and soybean oil, which were evaluated by consumers using the Check-All-That-Apply (CATA) tests, accessible and intention to purchase. The results of the online questionnaire showed that, although the majority of consumers use soybean oil in selective cooking, they are aware that olive oil is the healthiest option for preparing food. Furthermore, 68% are still unaware of the nutritional benefits of avocado oil, but they expressed interest in knowing and trying it, especially in common dishes such as salads, meats, rice, eggs and beans. Regarding accessibility tests, the results were promising for the potential use of avocado oil to replace organic organic oils, as they were sensorially well accepted by consumers and did not differ statistically. We also provide that, in general, consumers have shown a positive interest in purchasing nutritious avocado oil-based foods. The results obtained in the CATA test showed significant differences for all appearance attribute characteristics. As for other attributes, a significant difference was noted in the flavor attribute for the characteristics of meat, egg and cake, and in the texture attributes for rice, egg and cake. Therefore, the present study confirms that the use of avocado oil in the evaluated cuisines is a promising strategy to improve the nutritional profile, particularly in relation to the lipid profile and bioactive compounds, without affecting the sensorial characteristics, acceptability and purchase intention.