아보카도 오일의 항산화 활성 및 화장품 소재로서의 만족도

박은아,김혜옥,손명수,송지혜,김교남 한국피부과학연구원 2014 대한피부미용학회지 Vol.12 No.2

The various oil extracted from natural plants is extensively utilized as a cosmetic material. Among them,avocado oil has been known to possess abundant nutritional composition and its applicative potential incosmetic market. However, its antioxidant function and personal satisfaction are relatively still unknown. Here, antioxidant activity and total polyphenol content of avocado oil were examined. We further preparedskin cream containing avocado oil. Its moisturizing effect and personal satisfaction of 20s female collegestudent were evaluated. To test antioxidant activity, DPPH radical assay was employed. Scavengingactivities against DPPH radicals were dose-dependently increased by avocado oil (0.1%, 0.5%, and 1%). The DPPH radical scavenging activity of avocado and soybean oil is stronger than that of jojoba oil. In linewith this, total phenolic content of avocado oil and soybean oil is higher than that of jojoba oil. These resultsshow that antioxidant activities of oil were mediated to phenolic structure composition. The moisturizingeffect of experimental groups applied with moisture cream in the presence or absence of avocado oil werenot significantly different. The personal satisfaction of moisty and softness improvement in experimentalgroup applied with moisture cream with avocado oil were higher than that of control group, however therewas no significant differences. Taken together, avocado oil is expected to utilize antioxidant cosmeticmaterial and its moisturizing effect is also required additional exploration.

분무건조를 이용한 아보카도 오일의 캡슐화

배은경(Eun Kyung Bae),김건희(Gun-Hee Kim) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.3

아보카도 오일의 산업적인 이용성을 증가시키고, 안정성을 향상시키기 위해 분무건조기술을 이용하여 아보카도 오일의 캡슐화 연구를 수행하였다. 캡슐화된 샘플내의 오일과 오일자체만을 4, 25, 60℃ 온도의 암조건에서 8주 동안 저장하여 TBA값을 측정한 결과, 캡슐 속의 오일이 대조군과 비교하였을 때 산화에 더 안정하였다. 대조군의 TBA 형성은 저장기간이 길어질수록 증가하고 5주째에 급격하게 증가하였다. 그러나 캡슐화된 샘플 내에서의 TBA 값은 대조군보다 낮은 값을 나타내었다. 캡슐화된 샘플의 TBA 값은 아보카도 오일내의 MDA형성을 저지시켜 산화 작용을 효과적으로 억제하였다. 분무 건조된 분말의 가운데서는 단백질의 함량이 커질수록 그 안정성이 감소하는 경향을 나타내었다. 클로로필 안정성을 60℃의 저장조건에서 비교한 결과 캡슐화된 시료 내에서 안정성을 보여주었다. 저장된 샘플 내 오일의 색도를 측정한 결과, 통계적인 유의성을 관찰할 수는 없었으나, 전체적으로 L값은 감소하고 a값은 증가하며, b값은 감소하는 경향을 나타내었다. 결론적으로 TBA 값 및 클로로필 함량, 색도의 실험결과에 의하면 아보카도 오일의 캡슐화가 산화를 억제하고 관능적인 특성을 향상시키는데 효과적인 수단임을 나타낸다. This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at 60℃, indicating that the encapsulated avocado oil had lower TBA values than the free avocado oil. Microcapsules consisting of a whey protein isolate (WPI)-only wall system had slightly improved oxidative stability; however, spray-dried particles containing a high proportion of maltodextrin (MD) clearly offered better protection from oxidation than the other forms of encapsulation. The chlorophyll (Chl) content of the encapsulated avocado oil was higher than that of the free oil sample. When compared to the control, all wall systems protected the change of the chlorophyll content storage. No large differences were observed between the encapsulated powders according to the various wall materials. The color of the encapsulated oil changed from green to yellowish-green, indicating the formation of pheophytin from chlorophyll. The yellowish color of the oil correlated with a reduced total Chl content. In conclusion, encapsulation with spray drying for avocado oil could lead to improved stability during storage with respect to oxidation and the preservation of chlorophyll.

아보카도 오일이 손상모에 미치는 영향

김주섭 한국응용과학기술학회 2024 한국응용과학기술학회지 Vol.41 No.1

This study was to investigate the effect of manufacturing an avocado oil-added formulation and applying it to damaged hair. The experimental materials were prepared by adding avocado oil contents of 0 g, 3 g, 6 g, and 9 g to the perm base agent. It was applied to 4 damaged hair samples with the prepared formulation for comparative analysis. Tensile strength, absorbance using methylene blue, and gloss were measured as measurement methods for the effect on damaged hair. Statistical analysis was performed for the reliability of the research results. As a result of the tensile strength measurement, it was found that the tensile strength of the sample applied with the formulation containing 6 g and 9 g to the sample increased, affecting damaged hair. As a result of the absorbance analysis using methylene blue, it was found that the absorbance of all samples applied by adding oil decreased, affecting damaged hair. The gloss measurement result was found to affect damaged hair when 6 g and 9 g were added. The conclusion is that avocado oil affects damaged hair, so it is thought that it will have an effect of improving hair. 본 연구는 아보카도 오일을 첨가한 제형제를 제조하여 손상된 모발에 도포할 때 미치는 영향에 대하여 알아보고자 하였다. 실험재료는 아보카도 오일 함량을 0 g, 3 g, 6 g, 9 g 으로 펌베이스제에 첨가하여 제조하였다. 제조한 제형제로 4개의 손상 모발 시료에 도포하여 비교 분석하였다. 손상 모발에 미치는 영향에 대한 측정 방법은 인장강도, 메틸렌블루를 이용한 흡광도, 광택을 측정하였다. 연구 결과의 신뢰성을 위해 통계분석을 하였다. 인장강도 측정 결과는 시료에 6 g 과 9 g 을 함유한 제형제로 도포 한 시료의 인장강도가 증가하여 손상모발에 영향을 미치는 것을 알 수 있었다. 메틸렌블루를 이용한 흡광도 분석 결과 오일을 첨가하여 도포 한 모든 시료의 흡광도가 감소하여 손상모발에 영향을 미치는 것을 알 수 있었다. 광택 측정 결과는 6 g 과 9 g 첨가 시에 손상모발에 영향을 미치는 것을 알 수 있었다. 결론은 아보카도 오일이 손상된 모발에 영향을 미치는 것을 알 수 있어 모질 개선효과가 있을 것으로 생각된다.

20대 여대생을 대상으로 한 아보카도 오일 함유 보습제의 만족도 및 피부 보습에 미치는 효과

박은아,김교남,김혜옥 한국피부과학연구원 2013 대한피부미용학회지 Vol.11 No.5

The purpose of this study is to estimate about emollient effect of avocado oil on human heels and elbows which are in dry condition. The number of study participants were 34, including 16 study group and 18 control group. The study was performed under nonequivalent control-group pretest quasi experimental research design. The subjects in study group applied avocado oil mist on their heels and elbows twice a day in the morning and evening for 7 days. The ones in control group applied the mist without avocado oil in same methods. After completion of experiment, the emollient effect of avocado oil was estimated by the moisture measuring instrument in both groups. There is significant emollient effect of avocado oil on elbows but non-significant on heels. The subjects felt moisture and emollient sense on their elbows and heels themselves. Conclusively, the emollient effect of avocado oil was different in quantity between the elbows and heels. Because heels is thicker and drier than elbow, much longer application of avocado oil and supportive method such as scrubbing is required to get emollient effect on heels.

천연물 유래 오일이 건강이 저하된 여성노인의 피부수분 함량에 미치는영향 및 만족도

김혜옥 한국피부과학연구원 2013 대한피부미용학회지 Vol.11 No.5

The purpose of this study is to examine the effect of oils derived from natural plants such as red ginseng,jojoba, avocado on skin of female group with poor healthy conditions. The mist containing oils from natural plants were treated to the 48 female with old and poor healthy conditions in 3 hospitals at C, K and P cities. The subjects were divided into 4 groups; control(10 individuals), red-ginseng oil(16 individuals), jojoba oil(13individuals), and avocado oil(9 individuals) treated-groups. Before experiment, survey a questionnaire and measurement of moisture level on target skin were made. Mists contained 3 types of oil and 1 type of oil free were applied to same skin areas, both elbows and heels, at 2 times, in the morning and evening for 2 weeks. Only the moisture level on target skin areas was measured at day 7 after experiment. However, survey of a questionnaire about satisfaction was made after use of oil contained mists and moisture level of same skin areas was measured together at day 14 after experiment. The results showed that the moisture level of both elbows got significant increase statistically at 1 week later of experiment, but it had same result on both heels at 2 weeks later. After experiment, the level of satisfaction on their own skin was statistically significant increased about improvement of dry skin, being functionality, and helping on skin troubles. Conclusively oils derived from natural plants had improving effect on dry skin. Further, study would be considered with old women in healthy conditions.

Self‐cured Alkyd Resin Using Non‐Drying Avocado Seed Oil as a Material of Regenerative Resource

C. F. Uzoh,O.D. Onukwuli 대한화학회 2018 Bulletin of the Korean Chemical Society Vol.39 No.5

Self?cured alkyd resin was synthesized from avocado seed oil (ASO) via a two way alcoholysis?polycondensation method. The raw ASO was evaluated for its physical and chemical properties and further epoxidized, hydroxylated, and dehydrated to obtain a desaturated ASO. The fatty acids present in the raw ASO were evaluated with GC?MS while structural composition of the raw ASO, desaturated ASO and ASO based alkyd resin were evaluated with FTIR analytical technique. A surrogate kinetic model was used to approximate the acid functional group conversion in the alkyd reactor. FTIR and GC?MS results confirmed that the oil was predominantly saturated. The oil content of avocado seed is found to be 55% wt which justifies its availability as an industrial crop. The FTIR result further confirmed esterification reaction of the oil with acid anhydrides. The results of iodine values show that the unsaturation level of the oil increased significantly. The alkyd resin C produced met the requirements of standard drying test (ASTM 1640?D) in presence of nano?ZnO pigment at 32°C; exhibiting excellent adhesion, abrasion and chemical properties. The kinetic study further discloses that conversion (82%), viscosity (269?cP) and molecular weight average (4434?g/mol) were within the desired value in the state variable space.

Differential sorption of 1-methylcyclopropene to fruit and vegetable tissues, storage and cell wall polysaccharides, oils, and lignins

Choi, S.T.,Huber, D.J. Elsevier 2009 Postharvest biology and technology Vol.52 No.1

This study was designed to determine the nature and multiplicity of non-specific 1-methylcyclopropene (1-MCP) sorption sites in fruit and vegetable tissues. 1-MCP sorption rates and capacities were measured for plant tissues, cell wall polysaccharides, starch, oils, and lignins sealed in 130mL jars and provided with 18.6μLL<SUP>-1</SUP> gaseous 1-MCP (SmartFresh(TM) Technology). Significant variation was noted in the sorption properties of the different plant tissues, with both sorption rates and capacities being notably higher for external/exocarp tissues compared with internal tissues. Among the tissues examined, avocado exocarp, mesocarp and seed coat, plantain exocarp, and asparagus stem tissues exhibited the highest sorption rates and capacities. Sorption was markedly reduced in response to tissue drying but recovered to different extents in response to rehydration. Avocado mesocarp treated to deplete oil content showed reduced 1-MCP sorption rate and capacity whereas the exocarp was negligibly affected, indicating that multiple cellular components contribute to non-specific sorption. Starch and the cell wall polysaccharides cellulose, polygalacturonic acid and xyloglucan showed low sorption properties and were unaffected by polymer hydration. In contrast, high methoxy pectic polymers and lignins were strong molecular sinks for 1-MCP sorption. Sorption to pectin was dependent on the esterified methyl moiety, as de-esterification reduced sorption rate and capacity to levels comparable with polygalacturonic acid. Plantain-exocarp and spruce lignins, and avocado and safflower oils exhibited the highest initial sorption rates. For oils, rapid initial sorption was followed by establishment of stable equilibrium between gaseous and partitioned 1-MCP. Compared with oils, the binding capacity of lignins was markedly higher and irreversible. The data collectively demonstrate that 1-MCP sorbs to several cellular targets and that hydrophobic components are preferred sorption sinks. The highly disparate 1-MCP sorption rates and capacities of the different fruit and vegetable tissues examined are consistent with compositional differences in lignin, methylated pectin, and oil levels.

Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods

M. R. Perez-Saucedo,E. I. Jimenez-Ruiz,J. G. Rodrıguez-Carpena,J. A. Ragazzo-Sanchez,J. A. Ulloa,J. C. Ramırez-Ramırez,C. R. Gaston-Pena,P. U. Bautista-Rosales 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.8

The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, oxidative stability (oxidation temperature and time, besides activation energy) and accelerated shelf life regarding hexane extraction (control). The US-CE improved the physicochemical properties such as acidity, peroxides, and iodine indexes regarding CE and Control. US-CE improved the yield, nutritional quality of fatty acids, oxidative stability, shelf life, and ω-6/ω-3 ratio regarding CE. Furthermore, US-CE improved the ratio yield/time extraction of the oil and increased the oxidation temperature regarding control. The main advantage of oils extracted using CE and US-CE concerning control was higher oxidative stability. The most representative polyunsaturated fatty acids identified in all treatments were γ-linolenic and conjugated α-linolenic acids. α-linolenic acid was only detected in US-CE and control.

팜유와 아보카도유로부터 효소적 interesterification을 통한 trans free margarine stock 제조 및 이화학적 특성 연구

이윤정(Yun-Jeung Lee),이기택(Ki-Teak Lee) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.3

팜유와 아보카도유를 이용하여 효소적 방법을 통해 trans free margarine stock(TFMS)을 제조하였다. 회분식 반응기(stirred batch type reactor)를 통한 본 반응은 sn-1,3 위치 특이성을 가진 lipozyme RM IM(from Rhizomucor miehei)을 사용하였다. 반응기질 대두극도경화유와 아보카도유 및 팜유는 30:150:120(g)의 비율로 230 rpm, 65℃에서 합성하였으며 이를 통해 이화학적 특성을 분석하였다. 재구성 지질의 DSC 분석 결과 TFMS의 solid fat content(SFC)는 5℃에서 58.6%, 35℃에서의 약 8.5%로 확인 되었으며 7.3, 23.6, 35.3℃의 DSC 상의 melting point 특성을 나타내었다. TFMS는 C16:0(약 29%)과 C18:1(약 45%)이 주요 지방산으로 확인되었고 ΣSFA는 40.7%이었으며 trans 지방산은 검출되지 않았다. Sn-2 위치에는 주요적으로 C16:0(21.6%)과 C18:1(50.2%)의 지방산 조성이 확인되었다. RP-HPLC를 통해 TFMS를 이루고 있는 TAG의 PN을 확인 하였다. 주요적으로 PN=48이 대부분을 차지하였고 PN=46, PN=50으로 분리되었으며 TFMS의 반응 전과 비교 시 차별적인 TAG peak를 확인할 수 있었다. 한편, α-, γ- 및 δ-tocopherol이 각각 5.7, 2.1, 1.7 mg/100 g을 나타냈으며 산가, 요오드가, 비누화가를 통해 TFMS의 이화학적 특성을 확인할 수 있었다. TFMS를 통해 마가린 제조 시 물성 변화를 고려하여 마가린의 적합한 물성을 지닐 수 있을 것이라 사료된다. Trans free margarine stock (TFMS) was produced by lipase-catalyzed synthesis of fully hydrogenated soybean oil (FHSBO), avocado oil (AO) and palm oil (PO). A blend of FHSBO, AO, and PO with a 1:5:4 (30:150:120 g, respectively) ratio was interesterified with lipozyme RM IM(from Rhizomucor miehei) in a 1 L-batch type reactor at 65 for 12 hr, and the physicochemical and melting properties of TFMS were compared with commercial margarine. The solid fat content (%) of the TFMS was analyzed at 25, 30, and 35℃, respectively, while its melting point was 37.8℃. The trans fatty acid content of the TFMS was below 0.1%. It also had acid, saponification, and iodine values of 0.4, 173.9, and 58.6, respectively. In HPLC chromatograms of the TFMS, newly synthesized peaks of triacylglycerol molecules were observed by using reversephase HPLC with evaporative light-scattering detection. Normal-phase HPLC with UV detection was used to quantify tocopherols in the TFMS, indicating that its α-, γ- and δ-tocopherol contents were 5.7, 2.1, and 1.7 mg/100 g, respectively.