Effects of Viscozyme L on the Yield of Oil Obtained from Fresh Avocado Fruit Pulp (Persea americana Mill.) by Three-Phase Partitioning Extraction Method

Nhi T. Nguyen and Tuan Q. Dang

Journal of Food Research, 2024, vol. 13, issue 1, 43

Abstract: The applicability of Viscozyme L in extraction for recovery of avocado oil from fresh fruit pulp was studied. The effects of enzyme concentration, incubation temperature and time on the yield of avocado oil extracted by enzyme-assisted three-phase partitioning (EATPP) extraction method were investigated and the physicochemical properties of the final oil were evaluated. The highest oil yield obtained by EATPP using Viscozyme L was 39.79 ± 1.02 % on the dry basis of material, significantly higher than that extracted by TPP without enzyme (18.5 ± 0.76 %). The best conditions were 1.5 % (v/w) enzyme concentration, incubation at 50 °C for 1 h. Meanwhile, the yield of oil extracted by Soxhlet method was 58.10 ± 0.65 %, obviously higher than EATPP. However, EATPP gave better oil in terms of quality. The free fatty acid value of oil extracted by EATPP (0.87 ± 0.08 %) showed no significant difference compared to the oil extracted by Soxhlet method. Besides, oil extracted by EATPP had lower peroxide value (6.75 ± 0.29 meq O2/kg oil) and higher total phenolic content (63.60 ± 2.73 mg GAE/100 g oil) than that by Soxhlet method. The fatty acid compositions of the oil extracted by EATPP mainly consist of palmitic acid, palmitoleic acid, oleic acid, and linoleic acid. The extraction of oil from fresh avocado fruit pulp utilizing EATPP can be used as an efficient method to reduce the avocado loss, thus saving cost, and increasing the product varieties from this kind of fruit.

Date: 2024
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