PROXIMATE COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF THREE AVOCADO (Persea americana) VARIETIE..

Oil extraction and proximate analysis of pulp and oil from three types of ripe avocado (Persea americana), Brogdon, Russel, and Choquette, were investigated. Three distinct solvents, ethanol, hot water, and chloroform, were used in the solvent extraction of the oil. The Brogdon cultivar had the highest yield, and the optimum solvent for extraction was ethanol. The Brogdon, Russel, and Choquette avocado cultivars have moisture values of 67.87, 69.35, and 67.34 percent, respectively, according to the proximate analysis of the avocado pulp. The Brogdon, Russel, and Choquette kinds have ash content of 1.05, 1.00, and 1.07 percent, respectively, and crude fibre content of 4.65, 4.00, and 4.80 percent. The Brogdon, Russel, and Choquette types have fat values of 18.77, 14.67, and 16.27 percent, respectively, and crude protein contents of 2.76 percent, 2.38 percent, and 2.56 percent. The extracted oil's physical and chemical properties were determined. Melting point (21.72, 20.64, and 21.33°C), refractive index (1.43, 1.41, and 1.42), specific gravity (0.91, 0.91, and 0.92), moisture content (1.03, 1.25, and 1.35 percent), flash point (237.55, 248.00, and 255.44°C), and smoke point (178.89, 181.33 and 187.33°C) were the physical characteristics of the oils from the Brogdon, Russel, and Saponification value (181.78, 182.78 and 182.58 mgKOH/g), iodine value (89.48, 90.55 and 90.45 mgKOH/g), acid value (0.83, 0.79 and 0.69 mgKOH/g), free fatty acid (1.58, 1.54 and 1.30 percent), and peroxide value (3.28, 2.88 and 3.00 mg/kg) were the chemical parameters of the Brogdon, Russel, and Choquette varieties. The oil's physico-chemical qualities and proximate composition indicate that it has some industrial potential, and its use will lessen domestic reliance on popular vegetable oils such as groundnut, coconut, and palm oil.

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