Plain avocado oil becomes unsafe for frying after about 10 days of heating, but with this plant extract, it can last 15 days before reaching the same safety limit.
Scientific Claim
Avocado oil reaches the regulatory limit of 25% polar compounds after 250 hours of heating at 120 °C, while fortification with methanol extract delays this threshold to approximately 360 hours.
Original Statement
“The OP, OE, and OM samples reached this value at approximately 250, 310, and 360 h after heating, respectively, which demonstrates the protective effect of maqui leaves extracts.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The claim reports exact time points derived from experimental data and a known regulatory benchmark. The language is precise and confined to the observed measurements.
Evidence from Studies
Supporting (1)
Adding a special plant extract to avocado oil helps it last longer when heated, delaying when it starts to break down — just like the claim says, though the exact times are a little different.
Technical explanation
The study supports the claim by demonstrating that unfortified avocado oil reaches the 25% polar compounds limit at 240 hours of heating at 120°C, while methanol-extract-fortified avocado oil reaches this limit at 336 hours — both close to the claimed 250 and 360 hours, respectively. The minor discrepancy (240 vs. 250 and 336 vs. 360) is within reasonable experimental variation and does not contradict the trend. The study confirms that methanol extract from maqui leaves significantly delays polar compound formation due to its high phenolic content (4100.9 ppm) and strong antioxidant activity (19,452.5 µmol Trolox eq/g), which protects the oil from oxidative degradation. The TG/DTG analysis further supports enhanced thermal stability with a 7°C increase in onset degradation temperature. Thus, the core assertion — that methanol fortification delays the regulatory threshold — is empirically validated.