Abstract

Author(s): Juan Alejandro NEIRA MOSQUERA1,2, Alberto COELLO CULLUZPUMA2, Sungey Naynee SÁNCHEZ LLAGUNO1,2, Jhoan Alfredo PLUA MONTIEL2, Ivan Patricio VITERI GARCIA3

Introduction: Avocado oil is an alternative to the edible fats used in Ecuador, but it has not been sufficiently studied in terms of the varieties used and methods of extracting the oil.

Objective: estimate the effect of the variety and extraction method on the usual physicochemical parameters (pH, acidity, humidity and density) and establish the fatty acid profile of the oil that offers the best conditions.

Methods: From 3 avocado varieties and 3 oil extraction methods, physicochemical properties of the oils obtained were evaluated.

Results: The adjustment to the avocado oil standard of the samples obtained is verified, which allows establishing the combination of variety and extraction method that provides the best results, on which a study of the fatty acid content is made.

Conclusions: the oil of the Hass variety extracted by cold press obtained the best physical-chemical characteristics, as well as presented higher extraction performance, carrying out the fatty acid profile analysis where it obtained an adequate composition to the standard for this product and similar to olive oil