Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits
Keywords:Avocado, Fatty acids (composition), Oil, Physico-chemical properties
Avocado (Persea americana Mill) pulp and seeds of the cultivar Fuerte, cultivated in the Northeast region of Brazil, were analysed for their proximate composition. The lipid contents of the pulp and seeds were 15.39% and 1.87%, respectively. Hexane extracted oils from pulp and seeds presented similar refractive indices (1.4608 and 1.4592), specific gravity (0.9272 and 0.9300) and peroxide values (1.40 and 1.37), but different acid (2.45 and 4.12), iodine (77.6 and 69.4) and saponification values (178.3 and 231.6), respectively. Gas chromatographic analysis revealed the presence of twenty two and twenty seven fatty acids in pulp and seed oils, respectively. Palmitic acid was the principal saturated acid, present in concentrations of 21.3% in pulp and 20.8% in seed oils. The major difference between these oils was in their mono-unsaturated (C18:1 - 64.3%, for pulp and 15.4% in seed oil) and poly-unsaturated (C18:2 and C18:3 - 9.14% and 0.46%, respectively, in pulp oil and 34.39% and 5.81%, respectively, in seed oil) fatty acids composition.
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