Physico-chemical characterization of avocado (Persea americana Mill.) oil from three Indonesian avocado cultivars.

Abstract

A study was carried out to determine the physico-chemical characteristics of avocado oil derived from three Indonesian avocado cultivars, namely Bantul (MAB), Purwokerto (MAP) and Garut (MAG). The extraction of avocado oil from avocado fruit was carried out using solvent extraction method. The avocado oil obtained from all samples had a green yellowish color. The iodine value of MAG is 88.7 g I2/100 g oil, slightly higher than MAB (87.0 g I2/100 g oil) and MAP (77.09 g I2/100 g oil) indicated that MAG contains more unsaturated fatty acid. The saponification values of avocado oil were 193.1 mg KOH/g oil for MAB, 198.4 mg KOH/g oil for MAP and 153.17 mg KOH/g oil for MAG, respectively. The peroxide values of MAB, MAP and MAP were 166.1, 124.7 and 14.9 meq kgG oil, respectively. The Conjugated Dienes (CDs) and Conjugated Trienes (CTs) value of MAB, MAP and MAG were significantly different in the specific absorptivity range value from 2.6-3.7. The MAG had lowest CDs and CTs value. The anisidine value for avocado oil samples ranged from 10.59-11.36. There were no significant differences in the anisidine value among avocado oil samples. Avocado oil samples had high amounts of total unsaturated fatty acids, i.e., MAB (55.7%), MAP (62.8%) and MAG (68.9%), respectively. Thermal analysis by Differential Scanning Calorimetry (DSC) showed that avocado oil from three different cultivar had different melting and crystallization profile. Principal component analysis was used to classify each sample based on their DSC parameters. The results showed that by using the melting and crystallization proWles the discrimination of three avocado oils was very clear.