Effect of malaxing time on yield and chemical properties of avocado oil (<i>Persea americana</i>)

Abstract Avocado oil ( Persea americana ) is widely recognized for its rich nutrient profile, including monounsaturated fatty acids, vitamins, and antioxidants. One key step in the oil extraction process is malaxing, which involves intensive mixing. During malaxing, shear forces cause physical damage to the cell walls, allowing the oil to be released. This study focuses on examining the effects of malaxing time on the yield and physicochemical characteristics of avocado oil. The malaxing was performed on fresh avocado pulp at 45–50°C and a constant speed of 1750 rpm for 90–240 minutes. The findings revealed that a malaxing time of 210 minutes yielded the highest oil output (7.45%). However, at 240 minutes, the yield dropped to 6.51%. Analysis of the oil’s physicochemical properties showed a density of 0.8924 g/mL, an acid value of 3.366 mg KOH/g, and a peroxide value of 4 meq O 2 /kg, all of which met vegetable oil quality standards. FTIR analysis further identified the functional groups in avocado oil.