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vol.9 issue2Quality of milk and of suero costeño (whey) from Turbaco, Arjona and Carmen de Bolivar, ColombiaComparison of the oil from Hass varietyavocado cultivated in Colombia, obtainedby supercritical fluids and by conventiona methods: a perspective under quality terms author indexsubject indexarticles search
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Revista Lasallista de Investigación

Print version ISSN 1794-4449

Abstract

BUELVAS SALGADO, G. A; PATINO GOMEZ, J. H  and  CANO-SALAZAR, J. A. Evaluation of the oil extraction from hasavocado (Persea americana Mill) by the use of an enzymatic treatment. Rev. Lasallista Investig. [online]. 2012, vol.9, n.2, pp.138-150. ISSN 1794-4449.

Introduction. Avocado oil is rich in vitamins A, B, C and E, and is mainly composed by monounsaturated fat acids, which effectively reduce cholesterol levels in blood, thus helping to prevent cardiovascular diseases. Objective. Evaluating the performance of Hass avocado (Persea americana Mill) oil extraction in E3-M (mature) from the East of Antioquia, by the use of commercial enzymatic complexes. Materials and methods. To develop this research work, a physical-chemical characterization was performed, determining the pertinent maturity state to extract the oil. The enzymatic extraction was performed with three enzymatic complexes, Pectinex Novozym nd Ultrazym, and three enzyme concentration levels (150, 200 and 250 mL/t. of mixture) to evaluate the quantity of extracted oil. Results. The best performance was achieved with the pectinex enzyme, in a concentration of 200 ml of enzima/t, mixture in which an oil extraction performance of 60% was obtained in the E3-M maturity state (mature). Conclusion. The treatment with enzymatic complexes is a feasible alternative to extract the oil, because it is possible to degrade the galacturonic acid chains and free the oil contained in the idioblasts of the Hass avocado's (Persea american Mill) mesocarp.

Keywords : Avocado; oil extraction; enzyme; maturity.

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