Studies On The Avocado Oil

The Present study was undertaken to investigate the following: Evaluation of the avocado fruit (variety Fuerte and Dueke) For some general characteristies, and examination of the oil extracted with hexane for the ohysicochemical properties, fatty acid composition by GLC. Determination of stability of avocado oil in comparison with cottonseed oil under artificial conditions. Evaluation of the cake remaining after oil extraction for the major ohemical constituents, amino acids and mineral composition.