Chemical characterization of oil from four Avocado varieties cultivated in Morocco | OCL

Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques

Open Access

Table 2

Physico-chemical parameters of oil from four avocado varieties.

	Ettinger	Fuerte	Hass	Reed	Standard
Oil content (%)	72.54 ± 0.28^a	44.69 ± 0.68^b	55.71 ± 0.47^c	56.25 ± 0.84^c
Acid value (mg KOH/g oil)	1.4 ± 0.01^a	2.6 ± 0.01^b	1.9 ± 0.006^c	2.4 ± 0.006^d	MAX 5.0
Iodine value (g of I₂/100g of oil)	90.45 ± 0.02^a	94.04 ± 0.006^b	84.76 ± 0.006^c	83.22 ± 0.06^d	MIN 82.0
Saponification value (mg KOH/g of oil)	172.50 ± 0.006^a	186.53 ± 0.01^b	231.41 ± 0.003^c	189.34 ± 0.006^d	177–198
Ethyl Esters	72.55 ± 1.5^a	15.77 ± 1.8^b	17.87 ± 1.2^b	96.97 ± 2.5^c
Methyl Esters	48.34 ± 2.3^a	3.47 ± 0.25^b	33.01 ± 1.4^c	18.56 ± 0.8^d
Alkyl Esters	120.89	19.24	50.88	115.53	35 mg/kg

Means of three determinations ± standard deviation. Values followed by the same small letters in a row are not significantly different at p < 0.05 according to ANOVA. Tukey HSD test.

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