Supercritical CO2 Extraction of Oil from Dried Avocado (Persea Americana Mill.) Fruit Pulp: Oil Yield, Solubility, and the Oil Characteristics

Nam N. Tran and Tuan Q. Dang

Journal of Food Research, 2023, vol. 12, issue 3, 7

Abstract: The purpose of this study was to investigate the applicability of supercritical fluid technology for extraction of avocado oil. The dried avocado fruit pulp (Persea americana Mill.) was extracted by using a semi-pilot supercritical extraction system. Effect of several process parameters, such as CO2 flow rate, particle size, pressure and temperature on total oil yield, free fatty acid, peroxide value, total phenolic and total flavonoid content in oil were assessed. Avocado oil was extracted within the range for flow rate of 10 and 15L/h, particle size of 2.0 and 3.0 mm, temperature of 34, 42 and 50 oC and pressure of 15, 20, 25 and 30 MPa. Kinetic curves clearly exhibited three periods of extraction (constant rate, falling rate and diffusion-controlled). Increasing flow rate, pressure, temperature or reducing particle size brought an increase in the oil yield and extraction rate. Overall, after 150 min of extraction, the oil in dried avocado was almost completely extracted. The oil yield by supercritical CO2 method (58.97%) obtained at 50 oC and 30 MPa was higher than that by Soxhlet method (55.83%). An increase in pressure (at constant temperature) brought an increase in free fatty acid values in oil but decrease in peroxide values and total phenolic content. On the other hand, the effect of temperature on those parameters was opposite. The oil by supercritical CO2 method was of better quality than that by Soxhlet method.

Date: 2023
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