Making Local Avocado (Persea americana) Oil with

Autoclave Rendering Method as an Alternative for

Sri Winarnia, Arsinah Habibah Fitriahb, Annasari Mustafac, Sukamtod, Jihan Rohadatul Aisye
a
Department of Health Promotion, Malang State Health Polytechnic, Indonesia
b
Department of Nutrition and Dietetics, Malang State Health Polytechnic, Indonesia
c
Department of Dietitians, Malang State Health Polytechnic, Indonesia
d
University of Widyagama, Malang, Indonesia
e
Applied Bachelor of Nutrition and Dietetics, Malang State Health Polytechnic, Indonesia

Abstract

The oleic acid in the fruit flesh of avocado may reduce cholesterol levels. The saturated fatty acid content in

avocado is 2.13g/100g, while the monounsaturated fatty acid (MUFA) is 9.8g/100g. Avocado fat also contains

polyunsaturated fatty acids (PUFA) with levels of 1.82g/100g. Although it contains a lot of fat, it actually lowers

cholesterol levels. The process of extracting oil from avocados is carried out using the Autoclave Rendering Method

(120℃ ± 3℃ for 60 minutes) with avocado type treatment and the addition of water. From the results of the

analysis that has been carried out on the fat content of 6 treatments, the best fat content was obtained in avocados P0

= Without water with the value obtained, namely As. Oleic Fat : 1.09% As. Linoleic Fat: 5.99% As. Linolenic Fat :

2.97 As. Total Fat: 11.19%.

Keywords

Avocado Oil, Hyperlipidemia, As. Oleic Fat, As. Linolenic Fat, As. Linoleic
1. Introduction

Processed food products based on modern technology are currently in high interest. Avocados have many benefits

and nutritional content, both in fruit and seeds. Avocados contain small amounts of carbohydrates, large amounts of

protein and fat, rich in vitamin A, vitamin E, vitamin C and minerals 1. Avocados have the highest fat content of all

fruit varieties, the edible part contains about 20% lipid 2. Avocado is easy to find in tropical countries such as

Indonesia, and has various types such as Local Avocado, Butter, Gayo, etc. The dense, thick, and soft texture of the

fruit makes avocados favored by Indonesian people of all ages.

High-pressure processing technology (HPP) in the food industry has successfully increased the market trend. HPP

technology is capable of eliminating food pathogens at room temperature and extending the shelf life of circulated

foods3. Although the price offered is quite high, it has health benefits. Utilization of avocado into oil is an alternative

in preventing the increasing incidence of hyperlipidemia. Based on research shows that, an increase in HDL which is

detrimental to Total Cholesterol, Triglycerides, LDL makes this fruit potential as an inhibitor of cardiovascular

disease, then as a regulator of blood clotting time because of its significant Vitamin K content 4.

Non-communicable diseases (NCDs) are the single biggest factor that dominates the health and longevity of modern

humans. WHO states that 70% of the global disease burden is caused by NCDs 5. One of the factors that increase the

risk of NCDs is hyperlipidemia. Hyperlipidemia is a condition when the levels of fat particles (lipids) in the blood

are high. Increasing age and consumption of foods rich in fat are major risk factors for metabolic disorders

associated with hyperlipidemia6. It is necessary to increase public awareness of the importance of choosing quality

food ingredients.

Oil extraction is carried out using the Autoclave Rendering Method, which is a wet rendering method performed on

an autoclave. The wet rendering process uses a heating temperature set at 120℃ ± 3℃ for 60 minutes. In general,

high rendering temperature can cause lipid oxidation 7. So it is necessary to pay close attention to each temperature

increase so that it is not too high and to avoid tissue damage. In addition, the drawbacks of the wet rendering method

are logistics and costs that are a barrier for every country in the world 8. The purpose of this study was to isolate,

purify, and characterize avocado oil.

2.1 Preparation

Avocado ingredients are purchased from the market in Malang City, Indonesia with local types and butter. Selection

of avocado is a fruit that is not too ripe, then ripened for 3 days. During ripening, avocados experience a decrease in

the modulus of elasticity (from 2.29 ± 0.75 to 0.16 ± 0.08 MPa), becoming softer and more viscoelastic 9. This

postharvest ripening method has a strong influence on the fatty acid profile, so it has positive implications for the oil

industry10. Tools used such as glass measuring cups, test tubes, pipettes, beaker glass were dry sterilized first to

remove bacteria.

2.2 Autoclave Rendering Process

Cut the avocado in half, separate the flesh from the skin and seeds. Furthermore, the wet rendering process is carried

out, with avocado type treatment and the addition of 50% water; 75%; 100%; 125%; 150% and without the addition

of water. The avocado flesh is then blended until a paste-like texture is added, and water is added in a ratio

according to the treatment. All treatments were repeated 3 times and designed in a randomized block design with a

factorial pattern of 3 X 6. The results of the blender were placed in a glass beaker and covered with aluminum foil.

The wet rendering process uses an autoclave, the heating temperature is set at 120 ℃ ± 3℃ for 60 minutes. The

rendering is cooled, taken, and the resulting oil separated. The resulting oil from the wet rendering process is placed

in a test tube, then the centrifuge process is carried out for 3 minutes (3000 ppm). The centrifuge process aims to

separate the liquid part from the solid part (remaining pulp) left in the oil extraction results, so that clean oil is

produced. Some literature mentions the effect of centrifugation on the efficiency and quality of oil products. The

relevant results from previous studies state that the centrifugation process can affect the decrease in the content of

phenolic compounds11.
3. Results and Discussion

3.1 Local Avocado Oil

The graph of the relationship between local avocado oil yields in each treatment on fatty acid levels can be seen in

Figure 1.

LOCAL AVOCADO OIL

10
Percentage (%)

0
P0 P1 P2 P3 P4 P5

Fig. 1. Results of Analysis of Fatty Acid Levels of Local Avocado Oil

Based on Figure 1. it can be seen that the more water added, the lower the fatty acid content. This is because water is

able to neutralize the oil content in avocados. So it can be concluded that the highest fatty acids obtained in local

avocado oil with treatment without the addition of water (P0) of 1.19% Oleic Fat Acid; 5.99% Linoleic Fat Acid;

2.97% Linolenic Fat Acid; and 11.19% Total Fatty Acids.

The graph of the relationship between local avocado oil yields for each treatment on fatty acid levels can be seen in

Figure 2.

MENTEGA AVOCADO OIL

12
Percentage (%)

10

0
P0 P1 P2 P3 P4 P5

Fig. 2. Results of Analysis of Fatty Acid Levels of Avocado Oil Butter

Based on Figure 2. it can be seen that the more treatment with the addition of water the fatty acid content of avocado

butter oil also decreases. As with local avocado oil, the reason is that water is able to neutralize the oil content in

avocados. The highest fatty acids were obtained in avocado butter oil with treatment without the addition of water

(P0) of 1.43% Oleic Fat Acid; 6.82% Linoleic Fat Acid; 3.21% Linolenic Fat Acid; 13.57% Total Fatty Acids.
3.3 Addition of Water Treatment Effect

The effect of water content is one of the important parameters to be investigated, especially in enzymatic reactions

in organic media. Excessive water content in the reaction medium can permanently denature the protein content of

the enzyme particles12. Furthermore, it was developed in a previous study which stated that the addition of the lipase

enzyme was able to have a higher resistance to denaturation caused by high water content than the free enzyme. The

addition of excess water can undergo a hydrolysis reaction in the oil. The hydrolysis reaction can cause oil or fat

damage due to the presence of a certain amount of water in the oil and enzymes produced by some bacteria that are

able to hydrolyze fat molecules13.

3.4 Comparison of Local Avocado Oil and Mentega Avocado Oil

Adapun grafik hubungan hasil minyak perlakuan tanpa penambahan air (P0) pada buah alpukat lokal dan alpukat

mentega dapat dilihat pada Figure 3.

COMPARISON OF OIL RESULTS (P0) LOCAL

14
Percentage (%)

12

10

0
Oleic Fat Acid Linoleic Fat Acid Linolenic Fat Acid Total Fatty Acids

Fig. 3. Results of Analysis of Oil Fatty Acid Levels (P0) Local Avocado & Butter
Based on Figure 3. it can be seen that the fatty acid content of mentega avocado oil is superior to that of local

avocado oil. Based on the results of the research 14 buyers perceive that the purchase decision of butter avocado is

more attractive to buyers because the quality of fruit products is better than other types of avocado. When viewed

based on flavonoid levels, the results showed that local avocados had relatively higher average levels of flavonoids

compared to mentega avocados15. Flavonoids are free radical scavenger antioxidants as inhibitors of hydrolysis,

oxidative enzymes, and work as anti-inflammatory16.

3.5 Avocado Oil Fatty Acid Level

Based on Figure 3. it can be seen that the levels of oleic fatty acids have the lowest levels when compared to the

levels of other fatty acids ( x 1 , 31). This is different from the results of previous research 17 shows that, the main

component of avocado oil fatty acids is oleic acid which has the highest content of 10.95%. The highest fatty acid

content in this study was linoleic fatty acid ( x 6,41). High levels of linoleic and linolenic acids can play a role in

lowering triglycerides and HDL in blood plasma 18. Avocado oil is very nutritious for health, especially for people

with hyperlipidemia.

Comparison with previous research 19 using the GCMS method showed the results of the fatty acid composition of

triglycerides, namely oleic acid (43.96 – 53.71%) and linolenic acid (11.41-21.23%). This result is different from

this study which stated that the level of oleic fatty acid was still the highest in avocado oil. Oleic acid has benefits

that are quite popular in the formulation of processed foods 20. Polyunsaturated Fattyacid (PUFA) consisting of

arachidonic, linoleic (omega 6), and linolenic (omega 3) fatty acids, plays an important role in fat transport and

metabolism, immune function, maintaining function and integrity of cell membranes21.

4. Conclusion

 The highest levels of fatty acids (Oleic, Linoleic, Linolenic, and Total) in local and mentega avocado

oil were produced in the treatment without the addition of water (P0).

 The addition of water can affect the levels of fatty acids in local avocado oil and butter.

 The fatty acid content of mentega avocado oil is superior to that of local avocados.

 The highest fatty acid content in this study was produced by linoleic fatty acid.
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