Estudo da cadeia produtiva, mercado e de atributos físico-químicos de azeites de abacate produzidos no Brasil

Abstract

Despite having a high commercial value due to its nutritional and sensory properties, avocado oil is still a product that has yet to be widely used in Brazil. In this sense, the general objective of this work was to evaluate the quality attributes and understand the production chain of Brazilian avocado oil. The experimental part of this project was divided into three stages. First, the characterization of avocado oil samples produced in Brazil was carried out regarding the quality parameters. Steps 2 and 3 consisted of conducting two surveys via an online form to understand the avocado oil production chain and market. It was observed that the AA1 avocado oil sample had a high content of free fatty acids and a higher chlorophyll concentration than the AA2 sample. Additionally, both samples demonstrated resistance to oxidation and maintenance of chlorophyll content during 30 days of storage at room temperature. The present work also presented a survey of information on the avocado oil production and market chain, which allows for a better understanding of the characteristics, potential, and weaknesses of this segment in Brazil.