Estudio de las condiciones del proceso de extracción de aceite de Aguacate (Persea Americana) con fines alimenticios en Ecuador.
DOI:
https://doi.org/10.12873/412mosqueraKeywords:
perfil de ácidos grasos, variedades de aguacate, métodos de extracciónAbstract
Introduction: the analysis of avocado oil considering the conditions of the extraction process is an arduous task, certain factors that help preserve the characteristics of the oil obtained have been considered.
Objective: to verify if there is a significant difference between the variables studied: pH, Acidity, Humidity and Density, additional by means of the factor with the greatest amount of oil present, a fatty acid profile analysis is applied.
Methods: samples of 3 varieties of avocado were collected, the pulp was extracted, subjected to different extraction conditions and oil was obtained, the 18 samples were analyzed and the results were statistically evaluated.
Results: applying an AxB design, it was found that the results obtained show significant difference in each variable, in the case of the data obtained from the fatty acid profile, these were compared with other investigations.
Conclusions: the Hass variety, together with the appropriate process conditions, obtained the best physical-chemical characteristics, as well as presented greater extraction performance, performing the fatty acid profile analysis where it obtained a performance similar to that of the studies and standards comparatives
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