Fatty acid profile and elemental content of avocado (Persea americana Mill.) oil –effect of extraction methods

Interest in vegetable oil extracted from idioblast cells of avocado fruit is growing. In this study, five extraction methods to produce avocado oil have been compared: traditional solvent extraction using a Soxhlet or ultrasound, Soxhlet extraction combined with microwave or ultra-turrax treatment a...

Full description

Saved in:
Bibliographic Details
Published in:Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes Pesticides, food contaminants, and agricultural wastes, 2012-07, Vol.47 (6), p.529-537
Main Authors: Reddy, Mageshni, Moodley, Roshila, Jonnalagadda, Sreekanth B
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Animal, plant and microbial ecology
Applied ecology
Avocado
avocado oil
avocados
Biological and medical sciences
Cells
Chemical Fractionation - methods
elemental content of oils
Extraction processes
fatty acid composition
fatty acid profile
Fatty acids
Fatty Acids - analysis
Fatty Acids - isolation & purification
fruit growing
Fruits
Fundamental and applied biological sciences. Psychology
metals
mono-unsatuarated fatty acids
oil extraction
Oils & fats
Persea - chemistry
Persea Americana
Plant Oils - analysis
Plant Oils - isolation & purification
supercritical fluid extraction
ultrasonics
vegetable oil
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Interest in vegetable oil extracted from idioblast cells of avocado fruit is growing. In this study, five extraction methods to produce avocado oil have been compared: traditional solvent extraction using a Soxhlet or ultrasound, Soxhlet extraction combined with microwave or ultra-turrax treatment and supercritical fluid extraction (SFE). Traditional Soxhlet extraction produced the most reproducible results, 64.76 ± 0.24 g oil/100 g dry weight (DW) and 63.67 ± 0.20 g oil/100 g DW for Hass and Fuerte varieties, respectively. Microwave extraction gave the highest yield of oil (69.94%) from the Hass variety. Oils from microwave extraction had the highest fatty acid content; oils from SFE had wider range of fatty acids. Oils from Fuerte variety had a higher monounsaturated: saturated FA ratio (3.45–3.70). SFE and microwave extraction produced the best quality oil, better than traditional Soxhlet extraction, with the least amount of oxidizing metals present.
ISSN:1532-4109
0360-1234
1532-4109
DOI:10.1080/03601234.2012.665669