Dhevaki Ampanatham (2007) Characterization of lipid from two varieties of Avocado. Universiti Malaysia Sabah. (Unpublished)
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Abstract
The main objective of this study was to analyze lipids from Long-Green and RedRound variety of avocado physically and chemically. The second objective was to determine the fatty acid composition in the Long-Green and Red-Round variety. The tests for physical characterization were moisture content, fat percentage and melting point. The chemical characterizations were saponification value, unsaponifiable matter, iodine value and peroxide value. Fatty acid analysis was done by using GC-MS. The results of the tests carried out assured that the lipid samples of both varieties have been oxidized. The results of tests carried out on the oxidized fat show difference among the different varieties. The fat percentage and moisture content for LG variety was 39% and 7.70% and for RR variety, it was 36% and 9.27% respectively. The melting point for LG was 45.30°C and for RR was 46.11 °C. The saponification value for LG was 159-169 mg KOH/g fat and RR was 170-175 mg KOH/g fat. Unsaponifiable matters turn to be 30 for LG and 20 for RR. The Iodine Value was 18 mg I₂/100 g fat for LG and 15 mg I₂/100g fat for RR. The Peroxide value for LG was 0.79 Meq active 0₂/kg fat and RR was 0.59 Meq active O₂/kg fat. The fatty acid analysis showed the presence of Erucic acid (20: 1) and Arachidic acid (22:0) in both varieties and there was no any difference in the fatty acids present. Some different extraction, purification and storing method need to be employed in order to get the desired results. It is suggested that Supercritical Fluid Extraction for extraction, Thin Layer Chromaography separation for purification and addition of antioxidant (BHT) in the sample to get a better finding.
| Item Type: | Academic Exercise |
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| Keyword: | Analyze lipids, Physical characterization, Chemical characterization, Avocado |
| Subjects: | S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB354-402 Fruit and fruit culture |
| Department: | SCHOOL > School of Science and Technology |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 24 Jul 2012 11:28 |
| Last Modified: | 23 Oct 2017 15:12 |
| URI: | https://eprints.ums.edu.my/id/eprint/4577 |
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