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American Journal of Food Science and Nutrition (AJFSN)

Comparison of the Proximate Composition of Avocado Pear Food Spread and Fatty Acid Profile of its Oil Extract with Margarine

By, Journal ID: AJFSN-04-11-2019-153
(This article belongs to Vol - 01, Issue - 03)
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Abstract

Avocado food spread was formulated using avocado pear fruit (Persea Americana) (Zutano variety). Proximate analysis was carried out on the food spread using standard AOAC methods. Oil from the avocado food spread was extracted using soxhlet extraction method and characterized using gas chromatograph-mass spectrometry (GC-MS). Its fatty acid profile was compared with blue band margarine as control. The margarine had a high concentration of Hexadecanoic acid methyl ester (palmitic acid) concentration of 50% which is a saturated fatty acid. It was rich in 9-Octadecenoic acid, methyl ester (32%) and 9, 12- Octadecenoic acid, methyl ester (5.69%) respectively. The avocado spread oil contained predominately 9-octadecenoic acid (z)-, methyl ester (oleic acid) a monounsaturated omega-9 fatty acids at the concentration of 45.69% and also 11 Octadecenoic acids, methyl ester (24.03%); Eicosanoic acid, methyl ester (13.17%), and 9,12-Octadecadienoic acid methyl ester (5.57%) respectively. Oil from Avocado pear has a healthy fat composition and should be commercially packaged for use as a food spread

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American Journal of Food Science and Nutrition (AJFSN) ISSN 2212-7866 Published by SDIP, London, United Kingdom.
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