Avocado Oil: Characteristics, Properties, and Applications
Marcos Flores2019, Molecules
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Abstract
Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential ...
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Studies were carried out on oil extraction and proximate analysis of pulp and oil from three varieties of ripe avocado (Persea americana) namely; Brogdon, Russel and Choquette. Solvent extraction of oil was done using three different solvents namely; ethanol, hot water and chloroform. The Brogdon variety gave the highest yield and ethanol was the best solvent for extraction. The proximate analysis of the avocado pulp showed that the Brogdon, Russel and Choquette varieties had moisture contents of 67.87, 69.35 and 67.34%, respectively. Ash content was 1.05, 1.00 and 1.07% while crude fibre was 4.65, 4.00 and 4.80% for the Brogdon, Russel and Choquette varieties, respectively. The fat contents are 18.77, 14.67 and 16.27%, respectively and their crude protein content was 2.76%, 2.38% and 2.56% for the Brogdon, Russel and Choquette varieties. The physical and chemical characteristics of the extracted oil were determined. Results showed that the physical characteristics of the oils from the Brogdon, Russel and Choquette varieties were respectively: melting point (21.72, 20.64 and 21.33°C), refractive index (1.43, 1.41 and 1.42), specific gravity (0.91, 0.91 and 0.92), moisture content (1.03, 1.25 and 1.35%), flash point (237.55, 248.00 and 255.44°C) and smoke point (178.89, 181.33 and 187.33°C). The chemical parameters of the Brogdon, Russel and Choquette varieties were; saponification value (181.78, 182.78 and 182.58 mgKOH/g), iodine value (89.48, 90.55 and 90.45 mgKOH/g), acid value (0.83, 0.79 and 0.69 mgKOH/g), free fatty acid (1.58, 1.54 and 1.30%) and peroxide value (3.28, 2.88 and 3.00 mg/kg). The physico-chemical characteristics and proximate composition of the oil shows that it has some industrial potential and utilization of this oil will reduce dependence on the popular vegetable oils like groundnut, coconut and palm oil for domestic use.
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