Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil

Agriculture & Biology

• Persea americana 82%
• avocados 74%
• volatile compounds 60%
• physical properties 49%
• physicochemical properties 48%
• fatty acids 42%
• trans fatty acids 39%
• oils 39%
• microwave radiation 19%
• hexane 19%
• methodology 16%
• fatty acid composition 15%
• microwave treatment 12%
• acetone 9%
• pulp 8%
• Mexico 8%
• fruits 6%

Medicine & Life Sciences

• Persea 100%
• Volatile Fatty Acids 77%
• Oils 61%
• Trans Fatty Acids 45%
• Microwaves 35%
• Hexanes 27%
• Volatile Oils 12%
• Acetone 12%
• Mexico 10%
• Fruit 9%
• Fatty Acids 8%

Chemistry

• Volatile Agent 66%
• Fatty Acid 49%
• Hexane 37%
• Microwave 33%
• Amount 17%
• Acetone 15%
• Modification 11%
• Reaction Yield 8%