Comparison between extraction methods on content and composition of avocado oil (Persea americana)

Abstract

Avocado (Persea americana cv. Pollock) samples were used to compared two methods of oil extraction: the samples were dried at 70°C and treated with petroleum ether. Fresh samples were treated with chloroform-methanol (2:1, v/v). Significant differences were not observed between these two methods in relation to oil conten, non-saponifiable fraction, total fatty acids and fatty acid composition of oil avocado. Oil content of the sample varied from 5.88 to 7.02% on a fresh weight basis while non-saponifiable fraction from 2.17 to 4.34% on oil weight basis. Palmitic, stearic, palmitoleic, oleic and linoleic acids were detected and quantified.