Comparative Analysis of the Physicochemical Characteristics, Phytochemical Components and Fatty Acid Profile of Avocado Pear (Persea Americana L) Pulp and Seed Oil



Abstract Views
2344

Downloads
1520

Citations

Share

##plugins.themes.bootstrap3.article.sidebar##

Submitted Dec 27, 2020
Published Jan 9, 2021
10.24018/ejfood.2021.3.1.212

Abstract viewed = 2344 times

Table of Contents

##plugins.themes.bootstrap3.article.main##

The physiochemical properties, phytochemical content, and fatty acid profile of Avocado pear (Persea americana) pulp and seeds oils were investigated. The pulp oil was extracted using the hot water flotation method while the seed oil was extracted by the soxhlet extraction method. Extracted oils were analyzed. The pulp oil was emerald green while the seed oil was brownish red in colour. Pulp oil has significantly higher blue (27B) on Lovibond scale. The oil yield, smoke point and flash point of the pulp oil were 28.26%, 171.00 °C and 201.67 °C respectively. Which were higher than 13.64%, 100.00 and 130.66 °C seen in the seed oil. Iodine value, FFA, peroxide value and saponification value of the pulp oil were respectively 50.70 g/100 g, 0.53%, 1.10 mEq/kg and 218.66 mgKOH/g while those of the seed oil were 40.68 g/100 g, 2.85%, 2.16 mEq/kg and 198.31 mgKOH/g respectively. Saponins, alkaloid, phenol, tannin, and oxalate content of the seed oil were significantly higher than those of the pulp oil, with respective values of 12.23, 1.06, 5.06, 3.05 and 10.07 mg/100 g. Flavonoid was however higher in the pulp oil, at 6.20 mg/100 g. avocado pulp oil contained 43.23% oleic acid, 19.78% linoleic acid. It contains only 35.31% total saturated fatty acids. The seed oil was shown to contain 55% palmitic acid, as the predominant saturated fatty acid and contained a total of 69% saturated fatty acids. It is recommended that avocado seed oil be refined before use for culinary purposes.

Keywords: Avocado Pear Oil, Physical, Phytochemical, Fatty Acid Profile

References

  1. Nwaokobia1, K., Ogboru, R.O and Idibie, C.A. (2018). Extraction of edible oil from the pulp of Persea americana (Mill) using cold process method. World News of Natural Science WNOFNS, 17, 130-140.
     Google Scholar
  2. Orhevba, B.A. and Jinadu, A.O. (2011). Determination of Physico-Chemical Properties and Nutritional Contents Of Avocado Pear (Persea Americana M.). Academic Research International, 1,3,372-380.
     Google Scholar
  3. Adaramola, B., Onigbinde, A. and Shokunbi, O. (2016). Physiochemical properties and antioxidant potential of Persea Americana seed oil. Chemistry International, 2(3) 168-175.
     Google Scholar
  4. Nayak, BS, Rafu SS, Chatapti, RAV. (2008) Wound healing activity of persea Americana (Avocado) fruit: a potential study on rats. Journal of wound care, 17:123-126.
     Google Scholar
  5. Oluwole, S., Yusuf, K., Fajana, O., Olaniyan, D. (2013). Qualitative Studies on Proximate Analysis and Characterization of Oil from Persea Americana (Avocado Pear). Journal of Natural Sciences Research 3(2), 68-73.
     Google Scholar
  6. Maitera, O.N., Osemeahon, S.A., Barnabas, H.L. (2014). Proximate and Elemental Analysis of Avocado Fruit obtained from Taraba State, Nigeria. Indian Journal of Science and Technology 2(2), 67-73.
     Google Scholar
  7. Dreher, M.L., Davenport., A.J. (2013). Hass Avocado composition and potential health benefits. Cri. Rev. food Sci. Nutr. 53, 738–750.
     Google Scholar
  8. Elsayed, E., Lobna, S., 2013. Hypolipidemic activities of hydroalcoholic extract of avocado fruit on high cholesterol fed diet in rats and its antioxidant effect in vitro. Journal of American Science 9(12), 337-343.
     Google Scholar
  9. Ashraf, M.W., Bilal, M., Iqbal, M. (2015). Antiglycation activity of vegetables aqueous and methanolic extracts. Current Science Perspectives 1, 12-15.
     Google Scholar
  10. Asif, M., 2016. A review on recent advances and potential pharmacological activities of versatile chalchone molecule. Chemistry International 2, 1-18.
     Google Scholar
  11. Hussain, F., Shahid, M., Javed, K., 2016. Antioxidant, antiglycation and alpha Amylase inhibitory activities of Cassia absus seeds. Current Science Perspectives 2, 5-9.
     Google Scholar
  12. Pieterse, Z. (2003). Avocados (monounsaturated fatty acids), weight loss and serum lipids. Energy, 26:65-71.
     Google Scholar
  13. Boyadzhie, S.S., Georgieva, S.S. and Angelov, G. (2018). Optimization of the extraction of natural antioxidants from avocado seeds. Bulgarian Chemical Communications, 50:80-84.
     Google Scholar
  14. Solazer, M.J., El-Hafidi, M., Pastelin, C., Ramirez-Ortega, M.C. and Sanchez-Mendoza. (2005). Effect of an avocado oil-rich diet over an angiotensin 11-induced blood pressure response. Journal of Ethnopharmacol, 98(3):335-338.
     Google Scholar
  15. Lu QY, Arteaga JR, Zhang Q, Huerta S, Go VL, Heber D (2005) Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances. J Nutr Biochem 16(1): 23-30.
     Google Scholar
  16. Ortiz, M.A., Dorantes, A.I., Gallnedez, M.J. and Cardenas, S.E. (2004). Effect of a novel oil extraction method on avocado (Persea Americana Mill) pulp microstructure. Plant foods for human nutrition, 59(1):11-14.
     Google Scholar
  17. Rodríguez-Carpena, J.G., Morcuende, D., Estévez, M. (2011). Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science 89, 166–173.
     Google Scholar
  18. Anaka ON, Ozolua R.I, and Okpo S.O, (2000) Effect of The Aqueous Sead Extract of Persea Americana Mill (lauracea) on the blood pressure of Spraque-dawley rats. African Journal. Pharmacist Pharmacology, 9, 3: 485-90.
     Google Scholar
  19. Tango, J. S. T.; Carvalho, C. R. L.; Soares, N. B. (2004.) Physical and chemical characterization of avocado fruits aiming its potencial for oil extraction. Brasileira de Fruticultura, 26, 1,
     Google Scholar
  20. Gupta, S.K., Singhal, P. and Sing, A. (2018). Nutritional and Pharmaceutical Benefits of Avocado Plant. Journal Advance Research, 9 (2):4-11.
     Google Scholar
  21. Chibor B. S., Kiin-Kabari D. B and Eke-Ejiofor J. (2018). Comparative Assessment of the Physicochemical Properties and Fatty Acid Profile of Fluted Pumpkin Seed Oil with Some Commercial Vegetable Oils in Rivers State, Nigeria. Research Journal of Food and Nutrition, 2(2): 32-40.
     Google Scholar
  22. AOAC. (2012). Official Methods of Analysis of the Association of Analytical Chemists. 19th Edition. Washington, DC, USA.
     Google Scholar
  23. Rosenthal, A., Pyle, D.I. and Niranjan, K. (1996). Aqueous and Enzymatic Processes for edible oil extraction. Enzyme Microbiology and Microbial Technology, 19, 402-420.
     Google Scholar
  24. Obadoni, B.O and Ochuko, P.O. (2002). Phytochemical studies and comparative efficacy of the crude extracts of some haemostatic plantsin Edo and Delta State of Nigeria. Global Journal of Pure and Applied Science, 8(2). DOI:10,4314/gjpas.v8i2.16033.
     Google Scholar
  25. Harborne, J.B. (1998). Phytochemical Methods: A Guide to Modern Techniques of Plant Analysis, 3rd ed. Springer, Delhi.
     Google Scholar
  26. Nwokonkwo, D.C. (2014). Phytochemical Study and anti-bacterial activities of the seed extract of Dacryode edulis (African Native Pear). American Journal of Science and Industrial Research, 5 (1):7-12.
     Google Scholar
  27. Oyetayo, F.L and Ojo, B.A. (2012). Food value and phytochemical composition of Luffa xylindrica seed flour. American Journal of Biochemistry, 2 (6):98-103.
     Google Scholar
  28. Flores, M., Saravia, C., Vergara, C.E., Avila, F., Valdés, H. and Ortiz-Viedma, J. (2019). Avocado Oil: Characteristics, Properties, and Applications. Molecules, 24, 2172; doi:10.3390/molecules24112172.
     Google Scholar
  29. Maduka Tochukwu DO*, Ikpa Chiyere BC and Kalu Georgina. (2020). Physicochemical Characterization and Assessment of Bioactive Chemical Compounds of Persea Americana (Avocado) Seed. Journal of Natural and Ayurvedic Medicine, 4(1): 000229.
     Google Scholar
  30. Akinoso R., Raji A.O., 2010. Optimization of Oil Extraction from Locust Beans using Response Surface Methodology. European Journal of Lipid science and Technology 113(2), 245-252.
     Google Scholar
  31. Nnaji JC, Okereke OB (2016) Proximate composition and physico-chemical properties of three avocados. (Persea americana) Varieties in Umuahia, Nigeria, Journal of Applied Chemical Science International, 5(4): 195-200.
     Google Scholar
  32. Bwade, K. E., Aliyu, B., Kwaji, A. M. (2013). Physicochemical properties of pumpkin seed oil relevant to biodiesel production and other industrial applications. International Journal of Engineering, Business and Enterprise Applications 4(1), 72–78.
     Google Scholar
  33. Akusu, O. M. and Wordu, G. O. (2019). Physicochemical properties and fatty acid profile of Allanblackia seed oil and African pear pulp oils. International Journal of Biotechnology and Food Science, 7(2), 14-22.
     Google Scholar
  34. Dagde KK (2019) Extraction of Vegetable Oil from Avocado Seeds for Production of Biodiesel, J Appl Sci Environ Manage 23(2): 215-221.
     Google Scholar
  35. Chibor, B.S., Kiin-Kabari, D.B. and Ejiofor, J. (2017). Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production. International Journal of Nutrition and Food Sciences. 6(3), 122-128.
     Google Scholar
  36. Shahidi, F. (2005). Quality Assurance of Fats and oils. In: Bailey’s Industrial oil and fats products, Shahidi, F. (Ed). 6A Edn. John Wily and Sons Inc., USA.
     Google Scholar
  37. Sodeke, V.A., (2005). Extraction of Oil from Water Melon Seed and Analysis (2005). Quarterly Research Service:25-30.
     Google Scholar
  38. Thomes, A. (2002). Fats and fatty oils, Ullman’s Encyclopedia of Industrial Chemistry, Weinheim Wiley-VCH ISBN 3:527- 30673.
     Google Scholar
  39. CODEX (2011). CODEX Alimentairus Commission Standard for Fats and Oil Derived from Edible Fats and Oils, FAO Corporate Document, CODEX STAN 32. Retrieved from https://www.fao.org/docrep/004/y2774e06. 10th July, 2019.
     Google Scholar
  40. Andzouana, M., Mombouli, J.B. (2012) Assessment of the Chemical and Phytochemical Constituents of the Leaves of a Wild Vegetable-Ochthocharis dicellandroides (Gilg). Pakistan Journal of Nutrition 11 (1): 94-99.
     Google Scholar
  41. Nigerian Industrial Standards (NIS). (1992). Standard Organization of Nigeria, Standard for Edible Vegetable Oil. Lagos, Nigeria: Essential Communications Ltd.
     Google Scholar
  42. Zaharaddeen, N.G., Galadima, A., Abdulfatai A.S. 2014. Mineral Composition, Physicochemical. Properties and Fatty Acids Profile of Citrullus Vulgaris Seed Oil. Research Journal of Chemical Sciences, 4(6), 54-57.
     Google Scholar
  43. Navaratne, S.B., Subasinghe, D.J.S. (2013). Determination of fatty acid profile and physicochemical properties of Watermelon and Soursop seed oils. European International Journal of Applied Science and Technology 1(4), 26-32.
     Google Scholar
  44. Bwai, M. D., Adedirin, O., Akanji, F. T., Muhammad, K. J., Idoko, O. and Useh, M. U. (2013). Physicochemical Properties, Fatty Acids Profiles and Antioxidant Properties of Seed Oil of Breadfruit (Treculia africana). International Journal of Research in Pharmaceutical Sciences 3(3), 44-54.
     Google Scholar
  45. Cassia, R.M., Mieko, K., Neuza, J., 2011. Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds. Ciência e Tecnologia de Alimentos 31(4), 929-934.
     Google Scholar
  46. Kiin-Kabari, D.B., Ejiofor, J. and Chibor, B.S. (2018). Changes in Physicochemical Characteristics and Microbiological Quality of Bakery Shortening Formulated with Shea Butter and Fluted Pumpkin Seed Oil During Storage. International Journal of Food Science and Biotechnology, 3(3): 89-94.
     Google Scholar
  47. Indriyani, L., Rohman, A. and Riyanto, S. (2016). Physico-Chemical Characterization of Avocado (Persea americana Mill.) Oil from Three Indonesian Avocado Cultivars. Research Journal of Medicinal Plant 10 (1): 67-78.
     Google Scholar
  48. Ononogbu, I. C. (2002). Lipid in Human Existence. Ap Express, Nsukka pp. 1-80.
     Google Scholar
  49. Aremu, M.O., Ibrahim, H., and Bamidele, T.O. (2015). Physicochemical Characteristics of the Oils Extracted from Some Nigerian Plant Foods. Chemical and Process Engineering Research. 32, 22-25.
     Google Scholar
  50. Arukwe, U., Amadi, B.A.,Duru, M. K.C., Agomuo,E.N., Adindu, E. A.,Odika, P.C.,Lele,K.C., Egejuru, L., and Anudike, J.(2012)Chemical Composition Of PerseaAmericana Leaf, Fruit And Seed. IJRRAS, 11,2. www.arpapress.com.
     Google Scholar
  51. Gertz, C., Klostermann, S. And Kochhar, S.P. (2000). Testing and Comparing oxidativestability of vegetable oils andfats at frying temperature. Eur. J. Lipid Sci. Technol.102,543–551.
     Google Scholar
  52. Ghosh, P.K., Chatterjee, D. And Bhattacharjee, P. (2012). Alternative methods of frying and antioxidant stabilityin soybean oil. Adv. J. Food Sci. Technol. 4, 26–33.
     Google Scholar
  53. Schiavone A, Guo, K, Tassone S. (2008). Effects of a natural extract of chestnut wood on digestibility, performance traits, and nitrogen balance of broiler chicks. Poultry science, 87 (3): 521-7.
     Google Scholar
  54. Suvanto J, Nohynek L, Seppänen-Laakso T, Rischer H, Salminen JP, Puupponen-Pimiä R. (2017) Variability in the production oftannins and other polyphenols in cell cultures of 12 Nordic plantspecies. Planta, 246(2): 227-241.
     Google Scholar
  55. Degnon MRG, Adjou ES, Noudogbessi JP, et al. Investigationon nutritional potential of soursop (Annonamuricata L.) from Benin for its use as food supplement against protein-energy deficiency. IJB. 2013; 3(6): 135-144.
     Google Scholar
  56. Ezeagu, I.E. (1997). Nutrient composition and protein quality of seeds of some uncultivated plants in Nigeria. Ph. D Thesis, Department of Animal Science, Univerisity of Ibadan, Ibadan, Nigeria.
     Google Scholar