Scientific Note: Physicochemical characterization of avocado oil extracted by centrifugation and of the process byproducts

The avocado originated in America, and is considered to be one of the most productive plants per unit of cultivated area. Fruits with high lipid levels may be important raw materials for the extraction of oils containing bioactive substances that could reduce the risk of diseases. This work aimed to extract avocado oil using a mechanical process, similar to that employed for olive oil. Water was added to the crushed pulp in a 1:1 ratio and the mixture maintained at 45-50 °C for 40-60 minutes. The oil, water and solids were separated using a three phase centrifuge and the oil filtered. The physicochemical composition of the avocado and of the process byproducts was determined using official AOCS methodology, determining the protein, moisture, ash and oil contents. The fatty acid profile of the avocado oil was determined by gas chromatography, and the saponification and iodine values of the avocado oil calculated based on the fatty acid composition. The oil showed values of between 0.5 and 0.6% free fatty acids; 5.95 to 11.89meq kg–1 of peroxides; 0.09 to 0.16% moisture; 0.96 to 1.94% of unsaponifiable matter and 74.69 to 88.16 mg kg–1 of chlorophyll.