Avocado Oil Extraction Research Articles

Neutrosophic analysis of avocado oil extraction conditions by varieties

Avocado oil is defined by the composition of the fruit and its nutritional value, which according to previous studies suggests that it provides health benefits, reduces cardiovascular disease, and provides anti-inflammatory and antioxidant effects. However, the nutritional value is determined by the amount of acid. Monounsaturated and polyunsaturated fatty acids make this product useful in cooking. The quality of the oil is affected by the method and conditions of extraction, as these processes affect the preservation of nutrients and beneficial properties of avocado oil. This study aimed to conduct a Neutrosophic analysis of avocado oil extraction conditions depending on the cultivar, dehydration and cold pressing conditions. As a result, the physicochemical properties of the reaction variables were determined and the values of acidity, moisture, density, and impurities were obtained for the oil obtained from the Hass variety by dehydration and pressing.

FT-IR data discrimination using principal component analysis toward the green extraction of avocado oil: A study comprehending electrostatic misfits of polar solvents

Avocado oil is renowned for its nutritional and health benefits. This study examines the avocado oil extraction process using ethanol and acetone as green solvents to evaluate yield, kinetics, mass transfer, thermodynamics, and oil quality, compared to hexane nonrenewable solvent. Fourier transform infrared spectroscopy combined with principal component analysis (PCA) is used to evaluate the oil composition. UNIFAC and COSMO-SAC models are used to understand the solubility of avocado oil in ethanol and acetone at infinite dilution. In addition, density functional theory is applied to explain the extraction mechanisms. PCA identified key wavelengths in the lipid fingerprint region, while the dry avocado pulp exhibited critical features at around 2924, 2367, 3755, and 2754 cm-1, avocado oil demonstrated crucial signals at 1746, 3746, 3690, and 3801 cm-1. This study found that the oil extracted with acetone and hexane had comparable compositions. The UNIFAC and COSMO-SAC models estimated ΔH∞ values between -8.156 to -47.889 kJ.mol-1 and ΔS∞ between -0.201 to 0.008 kJ.mol-1.K-1. The chemical hardness was calculated to be about 40% higher for ethanol than acetone, while molecular entropy was 10% lower. The results indicate that acetone has the potential to be a greener solvent for avocado oil extraction.

Supercritical CO2 Extraction of Oil from Dried Avocado (Persea Americana Mill.) Fruit Pulp: Oil Yield, Solubility, and the Oil Characteristics

The purpose of this study was to investigate the applicability of supercritical fluid technology for extraction of avocado oil. The dried avocado fruit pulp (Persea americana Mill.) was extracted by using a semi-pilot supercritical extraction system. Effect of several process parameters, such as CO2 flow rate, particle size, pressure and temperature on total oil yield, free fatty acid, peroxide value, total phenolic and total flavonoid content in oil were assessed. Avocado oil was extracted within the range for flow rate of 10 and 15L/h, particle size of 2.0 and 3.0 mm, temperature of 34, 42 and 50 oC and pressure of 15, 20, 25 and 30 MPa. Kinetic curves clearly exhibited three periods of extraction (constant rate, falling rate and diffusion-controlled). Increasing flow rate, pressure, temperature or reducing particle size brought an increase in the oil yield and extraction rate. Overall, after 150 min of extraction, the oil in dried avocado was almost completely extracted. The oil yield by supercritical CO2 method (58.97%) obtained at 50 oC and 30 MPa was higher than that by Soxhlet method (55.83%). An increase in pressure (at constant temperature) brought an increase in free fatty acid values in oil but decrease in peroxide values and total phenolic content. On the other hand, the effect of temperature on those parameters was opposite. The oil by supercritical CO2 method was of better quality than that by Soxhlet method.

Modeling and kinetics study of Avocado oil extraction from Madagascar using different mathematical models.

Avocado pulp contains variable oil contents, and is widely used in human nutrition, pharmaceutical and cosmetic industries. This study aims to determine and verify the effects of temperatures (60 °C, 65 °C, 70 °C) and reaction times (6 h, 9 h and 12 h) on the solid liquid extraction of three varieties of oil (Fuerte, Fucca, Bacon) of avocado (Persea americana) from Madagascar. Then, kinetic of oil extraction of one the three varieties, notably the Bacon as most content oil between the three varieties has been investigated using Soxhlet and hexane as solvents to extract oil. Different mathematical models based on second order, Peleg's and logarithmic models could describe the extraction process of avocado. The kinetic of oil extraction from avocado oil by solvent extraction proved that the second order model with high R2 value of 0,9979 is better than Peleg's with R2 value 0,861 and logarithmic model with R2 value 0,893. Therefore, it can be assumed that, comparing the results of both kinetic models (Peleg's and logarithmique models), the second order kinetic model represents well the experimental results of the avocado oil extraction. The optimum condition on yield oil for all varieties (Fuerte, Fucca and Bacon) was found at 70 °C and 12 h (58,14%, 33%, 61,51%).

Sub-chronic consumption of a phenolic-rich avocado paste extract induces GLP-1-, leptin-, and adiponectin-mediated satiety in Wistar rats.

Avocado paste (AP) is a phenolic-rich byproduct of avocado oil extraction. The effects of sub-chronic consumption of diets supplemented with an AP phenolic extract (PE) were analyzed. A standard diet (SD), high-fat diet (HFD), and these supplemented with PE (SD+PE and HFD+PE) were used. Significantly increased satiety was observed in PE-supplemented groups, according to less food consumption (-15% in SD+PE vs. SD, and -11% in HFD+PE vs. HFD), without changes in weight gain or percentage of adipose tissue. PE-supplemented groups had an increased plasma concentration (+16% in SD+PE vs. SD, and +26% in HFD+PE vs. HFD) and relative mRNA expression (+74% in SD+PE vs. SD, and +46% in HFD+PE vs. HFD) of GLP-1; an increase in plasma leptin and adiponectin was independent of their mRNA expression. Our results suggest that AP-derived PE exerts a satiety effect in vivo, possibly mediated by GLP-1, leptin, and adiponectin. PRACTICAL APPLICATIONS: Minimizing food waste is a top priority in most of the world, thus, researchers seek methods to reintroduce industrial fruit and vegetable byproducts into the food processing chain. The present work highlights the potential of avocado byproducts as sources of bioactive phenolic compounds, whose sub-chronic consumption (8weeks) exerts a satiety action in vivo. Avocado farming is resource-intensive, making it of relevance to producers and processing industries to avoid discarding its byproducts as much as possible.

Hass avocado oil extraction: In the way of malaxation process optimization

Hass avocado (Persea americana Mill. var. Hass) oil is a product of interest due to its functional properties and human health benefits. Physiological (P), consumption (C), and overripe (OR) stages of maturity were analyzed to establish the postharvest time to oil extraction. The OR has 19.2 ± 1.2/100 g oil content, with a hardness of 17.6 ± 0.6 N. A 33−1 fractional experimental design was proposed to analyze the optimal conditions of the malaxation process as a pretreatment for oil extraction. From the response surface analysis, a statistical model was reported to predict the oil extraction efficiency, and the time and temperature variables showed an optimal point. The highest extraction efficiency under the conditions evaluated was 48.9 °C temperature, agitation speed 49.7 rpm, and time 92.6 min, which yielded an extraction efficiency of 77.6 ± 0.08 g/100 g. The physicochemical characterization of the oil indicated an acid value of 0.4 ± 0.7 g/100 g, peroxide index of 18.5 ± 0.7 mEqO2/kg, and iodine index of 76.7 ± 1.0 g I2/100 g with a relative density of 0.915 g/ml which showed that the optimized malaxation process conditions did not affect the final Hass avocado oil quality.

Kinetics and thermodynamics of oil extraction from South African hass avocados using hexane as a solvent

This study evaluated the yield, kinetic and thermodynamics parameters of the oil extraction process from South African Hass Avocados using Hexane as a solvent. The avocado oil was extracted through the solid-liquid process at different temperatures. The thermodynamic parameters that were evaluated and modelled in this study were studied under constant volume, pressure and temperature conditions during extraction experiments. The enthalpy, entropy and Gibbs free energy were the parameters studied. The extraction was done at four different temperatures 40 °C, 50 °C, 60 °C and 70 °C. The kinetic model found that the extraction reaction was first-order reaction and the increase in temperature increased the oil yield from 169.20 g/L at 40 °C to 210.73 g/L at 70 °C after 3 h of extraction. The activation energy found was Ea = 127.30 KJ/mol, the thermodynamic parameters under the transition theory at 70 °C were ∆S≠ = 70.06 J/mol.K, ∆H≠ = 124.44 KJ/mol, ∆G≠ = -23.91 KJ/mol. The standard thermodynamic parameters of the process at 70 °C were ∆H = 0.09 KJ/mol, ∆S = 70.06 J/mol.K and ∆G = -7.19 KJ/mol. These indicated that the extraction of avocado oil is an irreversible reaction and the reaction is endothermic. Furthermore, it was proven that the reaction is spontaneous.

Development of Methods Used in the Extraction of Avocado Oil

Avocado oil contains high concentrations of unsaturated fatty acids and many health‐promoting beneficial compounds. The oil can be extracted by various methods. The interest in new technologies as well as the lack of efficiency of available techniques to extract avocado oil have led to continual research on developing new extraction techniques. Avocado oil can be extracted by physical, chemical, and biological methods. New techniques to extract avocado oil need to be developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil. This review presents up‐to‐date knowledge on the developments in extraction techniques as well as the refining, characterization, and utilization of avocado oil.Practical Applications: Avocado oil has many nutritional values with potential applications in the food, nutraceutical, and pharmaceutical industry. By considering the development of extraction process for avocado oil, as discussed in this review, many extraction techniques have been developed to gain an efficient process and produce high‐quality avocado oil.A typical avocado oil has high levels of unsaturated fatty acids and large amounts of health‐promoting, beneficial compounds. Avocado oil can be extracted by various methods. Many new extraction methods are developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil.

Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

Avocado (Persiana americana Mill) belongs to the Lauraceae family. High level of lipids in the avocado pulp can be served as an important raw material for edible oil extraction. In the present study, the physicochemical properties of avocado oil extracted using subcritical CO2 extraction (SCO2) and ultrasound-assisted aqueous extraction (UAAE) were compared with the conventional solvent extraction. In comparison to solvent extraction, the oils extracted using SCO2 and UAAE were found to have higher iodine values, but lower slip melting points, free fatty acid contents and saponification values. Regardless of the extraction methods, the major fatty acids in avocado oils were oleic (40.73-42.72%) and palmitic (28.12-34.48%) acids whereas the major triacylglycerols in avocado oils were palmitoyl-dioleoyl-glycerol (POO; 22.48-23.01%) and palmitoyl-oleoyl-linoleoyl-glycerol (POL; 17.64-18.23%). SCO2 and UAAE are effective “solvent-free” methods to extract avocado oils and potentially other edible oils.

Improved extraction of avocado oil by application of sono-physical processes

Ultrasound treatment is known to increase the oil extractability in olive and palm oil processes. This work examined the effect of ultrasound conditioning of avocado puree on oil extractability and quality, at low (18+40kHz) and high (2MHz) frequencies, at litre-scale. Other ultrasound parameters evaluated included high frequency effect (0.4, 0.6, and 2MHz; 5min; 90kJ/kg) and sonication time (2.5–10min at 2MHz), without malaxation. Finally, a megasonic post-malaxation intervention was assessed at selected malaxation times (15, 30, and 60min). Both low and high frequency ultrasound treatments of the non-malaxed avocado puree improved extractability by 15–24% additional oil recovery, with the highest extractability achieved after 2MHz treatments, depending on the fruit maturity and oil content. There was no preferential improvement on oil extractability observed across high frequencies, even though extractability increased with sonication time. Ultrasound treatment also showed a positive effect after puree malaxation. Oils obtained from sonicated purees showed peroxide and free fatty acid values below the industrial specification levels and an increase in total phenolic compounds after 2MHz treatment. High frequency ultrasound conditioning of avocado puree can enhance oil separation and potentially decrease the malaxation time in industrial processes without impacting on oil quality.

Microwave Assisted Extraction of Avocado Oil from Avocado Skin and Encapsulation Using Spray Drying

The aim of this work was to extract the avocado oil from avocado skin. This oil was used to prepare the emulsion and encapsulation using spray drying. For the oil extraction, the efficiency of microwave assisted extraction (MAE) and soxhelt method was evaluated. The results indicated that MAE at 600 W for 15 min using 2-methyltetrahydrofuran gave the highest yield percentage. The emulsion preparation of avocado oil from MAE was prepared using the wall materials of maltodextrin and the Hi-Cap. The combinations of maltodextrin and Hi-Cap showed 100% stability for 24 hours, with no phase separation. The viscosity of the emulsions was reported at 11.00-13.00 mPa·s. The droplets mean diameter was between 2.05 to 2.08 µm. The microencapsulation of avocado oil was performed in a laboratory scale spray dryer. The encapsulation efficiency of three combinations of wall materials (F1 to F3) was valued of 60-80% which indicated that the increase on maltodextrin content, when combined to Hi-Cap, led to lower encapsulation efficiency. For particle characterization, the moisture content was 1.10-1.35 % and the bulk density was 0.35-0.37 g/cm3. Therefore, the proportion of wall materials had significant influence on the emulsion properties and on the encapsulation efficiency of avocado oil.

Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents

Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contain high contents of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by supercritical technology using GRAS solvents (Generally Recognized as Safe). Freeze-dried avocado (Persea Americana) pulp with 65% lipids was subjected to supercritical extraction in a fixed bed at temperatures of 40, 60, and 80 °C and pressures of 200, 300 and 400 bar, using supercritical carbon dioxide (scCO2) as a solvent in a first step, and a scCO2/ethanol mixture (93/7 w/w) in a second step. Extraction curves (mass of oil extracted versus extraction time) were obtained from the overall extraction yields, and from this curve the solubility of oil in scCO2 was calculated. The extraction appeared to be technically viable to obtain up to 98% oil recovery. The solubility values correlated well with the Chrastil equation, and presented similar order of magnitude to the solubility of oils reported in literature.

Biobased polymer films from avocado oil extraction residue: Production and characterization

ABSTRACTIn view of the increasing interest in the use of residues from the food industry as source for packing applications, the by‐product of the mechanical extraction of avocado oil is an attractive product as it consists basically a hydrated and defatted pulp, rich in proteins, fibers. and oil. This work aims to produce biobased polymer films from avocado oil extraction residue. Seven film‐forming solutions were elaborated from puree and the additives tested were glycerol, cassava starch, and microcrystalline cellulose. The films obtained from the pure residue presented brittle behavior. All films presented low values of water vapor permeability (0.064 to 0.446 g mm m−2·kPa−1 h−1) and medium water soluble fraction (43.79 to 56.92%). The films with cassava starch and glycerol presented the best results, with mechanical (tensile: 2.70 MPa; elongation: 13.7%) and thermal properties in the range typically found in the literature for biobased films. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43957.

Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production

Nowadays the avocado fruit (Persea americana Mill.) is widely regarded as an important fruit for its nutritional values, as it is rich in vital human nutrients. The avocado fruit is mainly sold fresh on the market, which however trades also a relevant quantity of second-grade fruits with a relatively high oil content. Traditionally, this oil is extracted from dried fruits by means of organic solvents, but a mechanical method is also used in general in locations where drying systems and/or solvent extraction units cannot be installed. These traditional processes yield a grade of oil that needs subsequent refining and is mainly used in the cosmetic industry. In the late 1990s, in New Zeland, a processing company with the collaboration of Alfa Laval began producing cold-pressed avocado oil (CPAO) to be sold as edible oil for salads and cooking. Over the last fifteen years, CPAO production has increased in many other countries and has led to an expansion of the market which is set to continue, given the growing interest in highquality and healthy food. Avocado oil like olive oil is extracted from the fruit pulp and in particular shares many principles of the extraction process with extra-vergin olive oil. We conducted a review of traditional and modern extraction methods with particular focus on extraction processes and technology for CPAO production.

The Effect of Homogenization Pressures on Extraction of Avocado Oil by Wet Method

Avocado tree usually planted by people of Indonesia in rural are small in scale. Mostly, in the modern and high scale industry especially company has a large avocado farm the extraction of avocado oil is extracted through vacuum drying in low temperature. However, in rural area avocado tree spread out in small number of tree, so it needs alternative method of avocado oil extraction. In this experiment, wet method of avocado extraction was applied similar to traditional extraction of coconut oil in rural area. Avocado meat was added some water and 0.05% of phosphate acid then homogenization pressure of 7 kg/cm², 71 kg/cm² and 176 kg/cm², then heated at 100oC until the emulsion of water-oil broken down and avocado oil, then, can be separated. Yield and characteristics of avocado oil were determined. The results showed when homogenization pressures increased from 7 kg/cm² to 71 kg/cm², the yield, Iodine value and Free fatty Acid of avocado oil were also increased, however, when homogenization pressures increased from 71 kg/cm² to 176 kg/cm² (p>0.05) there were no significant increased of Yield, Iodine value and Free Fatty Acid of avocado oil.

Influence of Proportion of Skin Present During Malaxing on Pigment Composition of Cold Pressed Avocado Oil

AbstractThe effect of the proportion of ‘Hass’ avocado skin tissue present during aqueous cold pressed avocado oil extraction on the pigment concentration and oil quality was determined. Increasing amounts of skin (i.e., from 0 to 100% of available skin) were included with the flesh before grinding and malaxing in a laboratory‐scale cold pressed extraction process. The recovered oils were analyzed for oil quality and color. The pigment concentrations in the oil were determined by high performance liquid chromatography (HPLC). With increasing amounts of skin addition, there was an increase in the green color, as indicated by hue angle, of the avocado oils. There were also increased concentrations of carotenoids and chlorophylls in the oil as the proportion of skin during malaxing was increased. The lutein concentration in the oils increased from 1.13 to 3.21 μg g−1 as the amount of skin added to the malaxer increased from 0 to 100% skin, and the total chlorophyll concentration in the same oils increased from 7.3 to 27.5 μg g−1. The green color of cold pressed avocado oil and the pigment concentrations can be increased by adding more skin to the malaxer during oil extraction.

Centrifugal Extraction of Avocado Oil from the Pulp

Centrifugal Extraction of Avocado Oil from the Pulp

Water extraction of avocado oil in the high lands of Cameroon

AbstractHot water extraction is a simple method for home production of avocado oil. Avocado fruits were collected from 56 separate trees at random, at altitudes of 1000‐2000 m asl and grouped according to their brown or green and hard or soft skin. The oil was extracted by cooking in water, manual pressing and refining by heating. The yields of oil were 1.8 to 11.6% of the weight of the fruits, with an extraction rate of 82 to 85%. The oils had acceptable peroxide and acid values. Green fruits tended to produce greenish oil and brown fruits a brownish oil. The process could be scaled up to 40 kg batches with similar yields. Copyright © 2003 Whurr Publishers Ltd

Avocado oil extraction with appropriate technology for developing countries

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%.

Enzymatic extraction of avocado oil

Enzymatic extraction of avocado oil