Avocado oil extraction with appropriate technology for developing countries

Abstract

Some published procedures for extraction of oil from avocado fruit mesocarp tissue were compared and modified for the purpose of creating applicability in developing countries. Highest recoveries were obtained at a 5:1 water‐to‐avocado ratio, pH 5.5 and centrifugal force of 12,300 ×g. Addition of 5% CaCO3 or CaSO4 allowed extraction without organic solvents. The relationship was linear between heating temperature (75–98°C) and the time for oil release from slurries. Gravity settling for four days at 37°C followed by centrifugation improved oil yield. Optimal oil recoveries were 70–80%.