Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential

Abstract

The aim of this study was to evaluate the physicochemical properties of avocado pulp of four different varieties (Avocado, Guatemala, Dickinson, and Butter pear) and to identify which has the greatest potential for oil extraction. Fresh avocado pulp was characterized by moisture, protein, fat, ash, carbohydrates and energy contents were determined. The carotenoids and chlorophyll contents were determined by the organic solvent extraction method. The results showed significant differences in the composition of the fruit when varieties are compared. However, the striking feature in all varieties is high lipid content; Avocado and Dickinson are the most suitable varieties for oil extraction, taking into account moisture content and the levels of lipids in the pulp. Moreover, it could be said that the variety Dickinson is the most affected by the parameters evaluated in terms of overall quality. Chlorophyll and carotenoids, fat-soluble pigments, showed a negative correlation with respect to lipids since it could be related to its function in the fruit. The varieties Avocado and Dickinson are an alternative to oil extraction having great commercial potential to be exploited thus avoiding waste and increasing farmers’ income.

Influence of different cultivars on oil quality and chemical characteristics of avocado fruit

“…The Collinson cultivar had higher protein content (2.1g/100g), and this value was significantly different (p ≤ 0.05) from those of the other cultivars. The protein content (1.4 to 2.1g/kg) found in the avocado pulp was similar to the data reported in other studies (Moreno et al, 2003;Gondim et al, 2005;Mooz et al, 2012).…”

Avocado (Persea americana Mill.) oil produced by microwave drying and expeller pressing exhibits low acidity and high oxidative stability

“…Harvesting during less intense rainfall periods tend to produce fruits with low moisture . Moisture and lipid contents on a wet basis were similar to those reported for Hass avocados grown in Brazil, Colombia, Mexico, and Spain , from 70 to 79% and from 10 to 19%, respectively. In contrast, Tango, Carvalho, and Soares found average moisture content of 57% and a 31% lipid content for avocado grown in Brazil.…”

“…Similar data for moisture were reported for varieties commonly used for oil extraction from Fuerte and Fortuna Avocado varieties [13,38]. In addition to Hass avocados, Mooz et al [36] also worked with Guatemala, Dickinson, and Butter pear cultivars and found moisture levels exceeding 80% and low lipid contents (<10%). From previous studies of pulp pretreatment, it appears important to increase the water removal rate.…”

Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit

“…The physico-chemical composition of avocado fruit pulp and oil has been reported earlier (Turatti & Canto, 1985;Martinez et al, 1988;Lozano et al, 1993;Bora et al, 2001, Moreno et al, 2003Berasategi et al, 2012, Mooz et al, 2012Galvão et al, 2014;Indriyani et al, 2016). However, the information on the composition of volatile flavor constituents of avocado is limited.…”