Sustainable extraction and characterization of avocado oil pigments from different varieties grown in Uganda

Abstract

A few varieties are grown commercially in most districts of Uganda, some large and others small. Local demand is high and there is potential for increased production. Opportunities exist in commercial production of the fruit for the export markets. However, there is a challenge of post-harvest losses. These losses can be reduced by embracing oil extraction; however, little is known about the quality especially in terms of pigment concentration and adulterations of avocado oil from different commercial varieties available in Uganda This research therefore focused on determine the concentration of different pigments that is chlorophyll and carotenoids in the oil extracted from Hass, reed, bacon and semil 34 varieties. This study was conducted in a laboratory, a complete randomized experimental design with three replications. The objective of the study was to determine the pigment composition of extracted oil from different varieties, to determine the average ripening time of different avocado varieties From the study, semil 34 had the highest pigment concentration while bacon had the least concentration.