PHYSICOCHEMICAL AND FTIR CHARACTERIZATION OF AVOCADO SEED OIL
Abstract
This study investigates the extraction and characterization of edible oil from avocado seeds, which are often discarded as agricultural waste. The oil was extracted using a Soxhlet extractor with methanol as the solvent at a temperature of 85°C. After extraction, the oil was purified and analyzed for its physicochemical properties, including iodine value, specific gravity, refractive index, acid value, and saponification value. The results showed that the oil had a light brown color, a pleasant odor, and an iodine value of 108 g I₂/100g, indicating a moderate level of unsaturation. The specific gravity of 0.8432 g/cm³ and refractive index of 1.3741 confirmed the oil’s authenticity and purity. The acid value was 2.24 mg KOH/g, and the saponification value was 168.3 mg KOH/g, suggesting good potential for use in food and industrial applications. FTIR analysis revealed functional groups such as hydroxyl, carbonyl, and alkane chains, indicating the presence of bioactive compounds. The findings highlight that avocado seed oil has desirable properties for use as an edible oil with cardiovascular benefits, and the study advocates for further purification and the commercialization of avocado seed oil to reduce environmental waste and promote economic growth.
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