Nutritional and Chemical Characterization of Avocado Oil from Three Cultivars in Mambila Plateau, Taraba State, Nigeria

Abstract

Avocado oil is valued for its nutritional, cosmetic, and industrial applications due to its rich lipid profile and bioactive compounds. This study compared oil extracted from three avocado cultivars—Hass, Maluma, and Persea schiedeana—grown on the Mambila Plateau, Taraba State, Nigeria. Oil was obtained via Soxhlet extraction and analyzed for proximate composition, fatty acid profile, and chemical characteristics using standard AOAC and GC-MS methods. Oil yield ranged from 20.48% in Hass to 28.20% in P. schiedeana, with lipid content mirroring these values. Proximate analysis showed protein content of 1.33–1.96%, ash 0.04–0.10%, moisture 1.36–2.71%, and carbohydrates 68.14–76.16%, reflecting cultivar-specific nutritional differences. Fatty acid profiling revealed oleic acid concentrations of 5.8% (Hass), 4.3% (Maluma), and 19.17% (P. schiedeana), while palmitic acid ranged from 6.79% to 15.4%. Chemical characterization indicated iodine values of 83.0–94.0 g I₂/100 g, saponification values of 174.4–197.7 mg KOH/g, and unsaponifiable matter of 0.6–2.6%. P. schiedeana demonstrated the highest oil yield, oleic acid, and iodine value, suggesting superior nutritional quality and oxidative stability. Maluma’s elevated protein and unsaponifiable matter highlight its potential for cosmetic applications. These findings underscore the influence of genotype and agro-ecological conditions on avocado oil quality and support the strategic utilization of indigenous cultivars to enhance Nigeria’s agricultural value chain.