ArticleFoods (Basel, Switzerland)2023
Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 26 citations in OpenAlex.
- Pre-harvest UV irradiation differentially modulates terpenoids and esters in tarragon (Frontiers in plant science · 2026Article
- Deciphering the metabolic patterns of cashew apple ripening process: A comprehensive non-targeted metabolomics analysis.Food chemistry. Molecular sciences · 2025Article
- Lipidomics-Guided Ultrasound-Assisted Ethanol Extraction of Avocado Pulp and Evaluation of Bioactive Properties.Journal of food science · 2025Article
- Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis.Foods (Basel, Switzerland) · 2025Article
- Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid.Food science & nutrition · 2025Review
- Effects of Different Shaping Methods and Loading on Fruit Quality and Volatile Compounds in 'Beibinghong' Grapes.Foods (Basel, Switzerland) · 2025Article
- Anti-Aging Potential of Avocado Oil via Its Antioxidant Effects.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Changes of Volatile Organic Compounds of Different Flesh Texture Pears during Shelf Life Based on Headspace Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
Abstract
Avocado oil is excellent functional oil. Effects of three extraction methods (squeezing extraction, supercritical carbon dioxide extraction, and aqueous extraction) on the species, composition, and contents of lipids in avocado oil were analyzed via ultra-performance liquid chromatography-time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the differential components of lipids were revealed by OrthogonalPartialLeast Squares-DiscriminantAnalysis (OPLS-DA), S-plot combined with variable importance in the projection (VIP). The results showed that the fatty acid composition of avocado oil mainly consisted of oleic acid (36-42%), palmitic acid (25-26%), linoleic acid (14-18%), and palmitoleic acid (10-12%). A total of 134 lipids were identified first from avocado oil, including 122 glycerides and 12 phospholipids, and the total number of carbon atoms contained in the fatty acid side chains of the lipids was 32-68, and the number of double bonds was 0-9. Forty-eight differential lipid compounds with significant effects of the three extraction methods on the lipid composition of avocado oil were excavated, among which the differences in triglycerides (TG), phosphatidylethanol (PEtOH), and phosphatidylmethanol (PMeOH) contents were highly significant, which provided basic data to support the subsequent guidance of avocado oil processing, quality evaluation, and functional studies.
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