The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.

这项研究的目的是评估鳄梨油的质量，该鳄梨油的果肉是通过不同的干燥和榨油方法加工而成的。鳄梨的理化特性。在通风（40°C和60°C），真空烘箱（60°C）的烘箱中干燥纸浆，然后通过机械压榨或索氏萃取法提取油后，测定布雷达（Breda）。在鳄梨果实中约有72％的果肉中，有16％是脂质。鳄梨油在真空下于60°C干燥后的质量指数得到了更好的结果，而石油的索氏提取法是用石油醚提取的，而鳄梨果肉在60°C下干燥后的生物活性化合物得到了更好的保存。通风和机械加压下的C用于提取油。