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7234479 
Journal Article 
Fatty acid profile and elemental content of avocado (Persea americana Mill.) oil--effect of extraction methods 
Reddy, M; Moodley, R; Jonnalagadda, SB; , 
2012 
Yes 
Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes
ISSN: 0360-1234
EISSN: 1532-4109 
English 
22494376 
Interest in vegetable oil extracted from idioblast cells of avocado fruit is growing. In this study, five extraction methods to produce avocado oil have been compared: traditional solvent extraction using a Soxhlet or ultrasound, Soxhlet extraction combined with microwave or ultra-turrax treatment and supercritical fluid extraction (SFE). Traditional Soxhlet extraction produced the most reproducible results, 64.76 ± 0.24 g oil/100 g dry weight (DW) and 63.67 ± 0.20 g oil/100 g DW for Hass and Fuerte varieties, respectively. Microwave extraction gave the highest yield of oil (69.94%) from the Hass variety. Oils from microwave extraction had the highest fatty acid content; oils from SFE had wider range of fatty acids. Oils from Fuerte variety had a higher monounsaturated: saturated FA ratio (3.45-3.70). SFE and microwave extraction produced the best quality oil, better than traditional Soxhlet extraction, with the least amount of oxidizing metals present.