Avocado oil production and chemical characteristics
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Centrifugal force separation is a relatively new industrial process for extracting avocado oil. This study examined the influences of temperature, pH and NaCl concentration on oil extraction efficiency by centrifugal processing. Optimal separation conditions occurred at 75 C, with a pH of 5.5 and NaCl concentration of 5%.
Differences in chemical characteristics exist between avocado oils produced by industrial processes and those oils that were produced in the laboratory by organic solvent extraction. The highest amount of chlorophyll, 192.9 ppm, was obtained by ethanolic extraction in the laboratory. Unsaponifiables content reached 1.95% in industrial oil produced by organic solvent extraction. The highest acid value, 8.35, was obtained from industrial oil produced by centrifugal separation. Hydroxyl values in our oils were found to be 2–3 times higher than those reported in the literature.
KeywordsPetroleum Ether Centrifugal Separation Organic Solvent Extraction Unsaponifiable Fraction Avocado Fruit
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