Extraction yield and characterization of Burundian avocado oil obtained by means of malaxation with and without enzymatic aid

Arianna Roda, Milena Lambri, Dante Marco De Faveri

Research output: Contribution to journalArticlepeer-review

Abstract

The mechanical extraction on the yield and quality of avocado oil extracted from different fruit varieties were investigated in this study. Batches of various varieties of ripen avocado in Burundi were processed in an oil mill located in the Gitega Region. Avocado oil was extracted considering the malaxation step carried out with and without the enzymes addition. Avocado pulp achieved by malaxation at 30°C for 90 min presented the highest yield and get the lessen acidity and peroxide values. Under the conditions applied in this study (dilution ratio between avocado paste and purified water at 1: 0.5 and malaxation temperature below 36°C), the addition of pectolitic and amylolytic enzymes did not reveal to increase the yield to such extent as to justify the cost of the treatment. According to what stated for classification of olive oils in EVO and VO categories, the results of chemical and sensorial indices allowed classifying most of the avocado oils obtained from malaxation without enzyme addition in the EVO category.
Original languageEnglish
Pages (from-to)367-384
Number of pages18
JournalItalian Journal of Food Science
Volume31
Publication statusPublished - 2019

Keywords

  • Avocado oil
  • Burundi
  • Enzymatic extraction
  • Malaxation
  • Oil mill

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