Extraction and characterization of avocado oil

Abstract

The yield, characteristic parameters, fatty acid and sterol composition of oil obtained from 3 avocado cv. (Bacon, Fuerte, Hass) by pressing, solvent extraction, centrifugation and alkaline hydrolysis were studied. Tabulated data showed that highest yield was obtained by hexane extraction of previously dried sliced avocado (2 mm slices). The oil had an iodine value around 133 g I 2/100 g. The main fatty acids were oleic (60-65%), linoleic (11-12%), palmitic (15-19%) and palmitoleic (7.5-8.6%); unsaponifiables were 1.1-1.5%; the main sterol was beta-sitosterol (92-95%). The DM of the extracted pulp contained 13-16% protein, 29-48% lipid and 7-9% ash. The changes in water and oil contents of avocado fruit with increasing maturity, which could be an index of the optimum harvesting and marketing period, are shown in a diagram.