1

votes

Hack my Avocado Oxidation please!

Answered on August 19, 2014
Created April 05, 2012 at 2:45 PM

If saturated fat is good,

and the industrial seed oils are bad due to their oxidation,

then why are Avocados good since they turn brown in the air very quickly???

From what I understand, the turning-brown is oxidation.

If that's true, then how come Avocados are considered good?

(My butter doesn't turn brown in the air.)

Thanks for any insights on this, Mike

A968087cc1dd66d480749c02e4619ef4

(20436)

on April 05, 2012
at 04:21 PM

Some people do avioid avocados due to the PUFA/n6 content. Probably the same people who avoid eggs/bacon/chicken/pork for that reason. Mmmm - chicken with bacon and avocado - delish!

7fc82eebafd44badc73c520f44660150

(3275)

on April 05, 2012
at 03:46 PM

Cool chart! I'm still trying to get used to lard as a good fat. Hurts my head!

7fc82eebafd44badc73c520f44660150

(3275)

on April 05, 2012
at 03:44 PM

awesome! enzymes sound much more appetizing than oxidated fats! Thanks!

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

2 Answers

best answer

10
7dc950fc76a046048e683d2a27dced37

on April 05, 2012
at 02:58 PM

The browning of avocados is not due to its fat oxidizing ... it's due to an enzyme called polyphenol oxidase being exposed to oxygen. This is the same mechanism that causes other fruits (like apples or bananas) to brown too.

7fc82eebafd44badc73c520f44660150

(3275)

on April 05, 2012
at 03:44 PM

awesome! enzymes sound much more appetizing than oxidated fats! Thanks!

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 05, 2012
at 03:03 PM

Checkout this Oil Comparison Chart. Not paleo-centric, but it will give you a good idea of where oils lay on the axes of healthy/unhealthy and for eating/for cooking.

Avocados are high in MUFAs (70% of FAs), and about an equal split of SFAs and PUFAs. Industrial seed and vegetable oils do tend to have higher PUFAs, and therefore do tend to spoil more readily that those high in SFAs.

The browning you are seeing is likely not because of fat oxidation.

EDIT: I think Beth nailed it wrt why avocados brown.

7fc82eebafd44badc73c520f44660150

(3275)

on April 05, 2012
at 03:46 PM

Cool chart! I'm still trying to get used to lard as a good fat. Hurts my head!

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!