Characterizing avocado oil from different cultivars, in comparison with available commercial oils

Abstract

Avocado oil demand is relatively increasing in the market due to its nutritive taste, health benefit, and industrial application. A study on the characterization of the local avocado oil was conducted in order to compare the quality indices with the commercial avocado oil. The study was applied to two local varieties (Tonnage and Semil). The main analytical parameters evaluated to the oil were acid value, peroxide value, iodine value, aroma, colour, and PH. The analysis of those quality indices revealed significant difference between both local avocado varieties and commercial avocado oil. The results showed that the aroma and colour were deep for the local varieties as opposed to the commercial oil, it also showed a significantly different iodine values between the local oils (Tonnage 6.03, Semil 10.46 and the commercial oil with 38.73). Both oil had peroxide values within the range set by codex alimentarious for avocado oil i.e Tonnage oil 3.696, Semil oil 2.630, and commercial oil with 3.970. Values for acid was significantly different for all the oil samples with commercial oil having 0.683, Semil oil 3.264. Tonnage oil 4.287 although slightly above the range by 0.2.