Avocado

Scientific Name : Persea Americana

Scientific
classification
Kingdo
m
Phylum
Order
Family
Genus
Species

Plantae
Angiosperm
s
Laurales
Lauraceae
Persea
P.
Americana

Binomial name
Persea americana
Mill

Synonyms
Persea gratissima

Origin:
The avocado probably originated in southern Mexico but was cultivated
from the Rio Grande to central Peru before the arrival of Europeans.

Introduction :
Avocados are a commercially valuable fruit and are cultivated in tropical
climates throughout the world, producing a pear-shaped fruit that ripens
after harvesting. It grows up to 20 m in height and may be equally wide.
Leaves are arranged spirally. Flowers are small.

The skin may be yellow-green, deep-green or very dark-green, reddishpurple, or so dark a purple as to appear almost black, and is sometimes
speckled with tiny yellow dots.
Avocado is consumed mostly as a fresh fruit. In recent years, there has
been a significant increase in the export of avocado fruit due to its dietary
value. It is a high fat fruit, which contains rare sugars of high carbon
number and is relatively rich in certain vitamins, minerals, and
nitrogenous substances. It is a high oil and low sugar content, so it is
recommended as a high energy food for diabetics.
Avocado is one of the most nutritive among fruits. The fruit is high in fat,
proteins, and minerals but low in carbohydrates. The fatty acid
composition of lipids of avocado fruit and avocado oil differs greatly with
cultivator, stage of ripening, anatomical region of fruit, and geographical
location. However major fatty acid is always oleic acid followed by palmitic
acids and linoleic acid. The fatty acids present in trace amounts are
myristic, stearic, linoleic and arachidonic. Avocados are rich in vitamin B6,
and contain lesser amounts of biotin, folic acid, thiamin, riboflavin,
calciferol (vitamin D ) , alpha- tocopherol (vitamin E) and vitamin K.

Avocados are high in valuable fats and appear to have a beneficial effect
on blood serum levels. For a typical avocado:

About 75% of an avocado's calories come from fat, most of which is

monounsaturated fat.

Avocados also have 60% more potassium than bananas. They are rich
in B vitamins, as well as vitamin E and vitamin K.

Avocados have a high fiber content among fruits - including 75%

insoluble and 25% soluble fiber.

A fatty triol (fatty alcohol) with one double bond, avocadene (16heptadecene-1,2,4-triol), is found in avocado.

High avocado intake has been shown to have a beneficial effect on blood
serum cholesterol levels. Specifically, after a seven-day diet rich in
avocados, hypercholesterolemia patients showed a 17% decrease in total

serum cholesterol levels. These subjects also showed a 22% decrease in

both LDL (harmful cholesterol) and triglyceride levels and 11% increase in
HDL (helpful cholesterol) levels.

Nutritional chart:
Serving Size: 100g
Avocados, raw, all commercial varieties

Elements

Amount

Total Calories

160 kcal

Total Fat

14.65 g

Saturated Fatty Acids

2.12 g

Monounsaturated Fatty Acids

9.79 g

Polyunsaturated Fatty Acids

1.81 g

Sodium

7 mg

Total Carbohydrates

8.52 g

Dietary Fiber

6.69 g

Sugar

0.66 g

Protein

2g

Water

73.23 g

Vitamin C

10 g

Riboflavin

0.12 mg

Niacin

1.73 mg

Pantothenic Acid

1.38 mg

Vitamin B6

0.25 mg

Vitamin B12

0 mcg

Folate

81 mcg

Vitamin A

146 IU

Vitamin E

2.06 mg

Vitamin K

21 g

Folic Acid

0 mcg

Calcium

12 mg

Iron

0.55 mg

Magnesium

29 mg

Phosphorus

52 mg

Potassium

485 mg

Sodium

7 mg

Zinc

0.63 mg

Copper

0.18 mg

Manganese

0.14 mg

Selenium

0.4 mcg

Ash

1.04

Source - Horticulture Research and Development Institute, Kandy, sri

lanka
Ash - fromESHA foods database

Sri Lankan Avocado varieties

Although there are hundreds of Avocado Varieties throughout the world, In
Sri Lanka we can find out mainly six Varieties of avocado.

Fuerte
Pollock

Tower-2
Simmonds
Booth 7
Hass

Fuerte

Pear-shaped

Medium seed

Great taste

Smooth thin green skin

Creamy, pale green flesh

Size: Medium to large fruit, ranging from 150 to 420 grams

Hass

Distinctive for its skin that turns from green to purplish-black when ripe,
the Hass is the leading variety of California avocado and has an excellent
shelf life.
Description:

Oval-shaped fruit

Small to medium seed

Great taste

Pebbly, thick but pliable skin

Pale green flesh with creamy texture

Size: Full range from average to large, 150 to 350 grams

Booth 7

The fruit is commercially popular and the tree is a good bearer. Shape is
round obovate and fruit apex is rounded. Skin is slightly rough, thick,
brittle. Flesh contains 7 to 13% oil. medium sized and skin is bright green.
Season: late (Dec. to mid-Jan.).

Pollock

oblong to pyriform with rounded base, pedicel insertion is asymmetrical;

medium to large size, 14-50 oz, skin green to dark green, smooth, thin,
glossy; flesh of excellent quality, 78% edible flesh, oil content, 4-8%; seed
medium large, often loose in cavity; harvested late June to September.

Simmonds

Obovate shaped fruit, fruit flattened obliquely toward apex on one side,
medium to large size, 16-34 oz; skin light-green to green, smooth, glossy;
flesh of good to excellent quality, 76% edible pulp, oil content 3.5-5.0%;
seed medium size, tight in cavity; harvested late June to mid-September.

Tower 2

medium size, green colour skin, smooth, flesh of good to excellent quality,
oil content is 18 -26 %; seed medium size, Fruit Size: 1-1.5 lbs. (1624oz), tight in cavity; harvested late August to mid-September

For this analysis series I selected avocado as my anlysing fruit. And

among those varities I selected Booth 7 variety and samples of that
variety was used to carry out my experiments.

Booth 7

variety

Determination Of Moisture Content.

For the determination of moisture content in avocado sample, Oven drying

method was used.

Samples before oven drying

after oven drying

Materials :

Moisture dishes
Oven maintained at 105oC

Samples

 Weighing Balance
Avocado sample

Procedure :

An avocado fruit was taken and peel and seed were removed. Then
it was cut into small cubes and the cubes were mixed well in order to
select a homogenized sample. To the nearest milligram, about 5g of the
avocado cubes were weighed into a moisture dish which was cleaned,
dried and weighed previously. The uncovered dish with the lid along the
side was dried at 105oC for 3 hours. After that, the dish was covered and
transferred to the desiccator and the weight was measured quickly as
soon as the dish is cool. The heating and weighing was repeated until
successive weights do not differ by more than one milligram. The same
procedure was repeated twice.

Data

Weight of empty
dish /g
(m1)

Weight of the
sample /g

Weight of dish +
sample before
drying /g (m2)

Weight of dish +
sample after drying
/g
(m3)

46.90

5.05

51.95

48.10

45.44

5.06

50.50

46.72

44.64

5.10

49.74

45.90

Calculation

Moisture percentage % m/m

Weight lost
Weig h t of t h e sample

(m2m3)
(m 2m1)

M1 = Weight of empty dish

M2 = Weight of dish + sample before drying
M3 = Weight of dish + sample after drying
Sample1

Moisture percentage in sample No . 1

51.9548.10
51.9546.90

100 %

Moisture percentage in sample No . 2

76.24 %

50.50 46.72
= 50.50 45.44

100 %

Moisture percentage in sample No . 3

74.70%

49.7445.90
= 49.74 44.64

100 %

75.29 %

Average amount of moisture percentage in avocado

76.24 +74.40+75.29
3
=

75.31

Amount of total solid percentage in avocado

%

(100 75.31)
=

24.69

Discussion
In determination of moisture content of avocado sample, oven drying
method was used. Water is removed due to heating at 105 C for 3 hours.
Loss of weight due to vaporization of water is taken as weight of moisture.
The accuracy of results of moisture determination is affected by
drying temperature
relative humidity
particle size of sample
handling method of sample

 amount of sample
type of evaporation dish
variation in temperature inside the oven
Time
To minimize these errors various precautions were taken. Eg : sample was
dried in stainless steel containers, which is not decompose during heating.
Three consecutive samples were carried out to eliminate the errors of the
handlers, usually 5 g of ground sample was taken to facilitate the drying,
and this encourages the evaporation because particle size is small.
Heating and weighing were repeated until successive weights dont differ
by more than 1 mg. Before weighing the sample, dish was transferred in
to the decicator. It was weighed as soon as dish is cooled because
temperature of the dish can affect the reading.
Avocado contains less amount of sugar (0.66g / 100g), so oven drying
method

is

suitable

for

the

determination

of

moisture

to

avoid

caramelisation.
According to the data bases moisture content of avocado is 73.23g /
100g . But through this practical, moisture content was determined as
75.31 / 100g. So there is a difference in standard moisture content value
and the observed value.

According to the environment (soil, humidity, water level in soil etc.)

moisture content can be varied.

There can be determinate or systematic errors like experimental

errors and instrumental error like measuring the weight.

May be pieces of avocado were larger in size.

Conclusion
Percentage of moisture content of the avocado sample is
Percentage of total solid of the avocado sample is 12.76 %.

75.31 %.

Determination of free Fat content of Avocado.

Materials :

Dried avocado saple

Soxhlet extraction apparatus

Round bottom flask
Condenser
Filter papers to make thimbles
Mortar and pestle
Hot water bath
Heating mantle
Weighing scale
Dying oven
Cotton wool
Pumice chips

Chemicals :

Anhydrous Sodium Sulphate

Petroleum ether

Procedure :

Dried powdered avocado sample was taken and about 5 g of the sample was
added to the mortar and ground with twice the weight of anhydrous Sodium
Sulphate.
An extraction thimble was prepared using a filter paper and all powdered
material in the mortar were added to that thimble and covered with cotton
wool. The extraction thimble which containing the sample was placed in the
soxhlet apparatus.

A clean and dry round bottom flask was taken and some pumice chips were
added to it. Then the weight of the flask, with the pumice chips was
measured. Then 200ml of petroleum ether was added to the flask. Then the
flask was connected to the soxhlet extractor and the condenser was fixed.
While maintaining a low heating rate, it was refluxed for 5 hours.

 Once the refluxing is over, the solvent was distilled off and the flask (with the
contents) was placed in an oven at 105 oC for 20 minute. Then it was cooled
for 30 minutes and after cooling the weight was measured. The flask and the
contents were dried until a constant weight was observed and the weight was
recorded.

Data :

Sample No.

Weight of the sample /

g

1
2
3

5.0350

Weight of the round

bottom flask + fat +
chips / g

95.30

5.0107

274.33

5.0431

95.54

Calculation :

Crude fat percentage =

Weight of the round

bottom flask and
chips / g

X - F x 100%
W

97.14
276.19
97.35

X = Weight of the flask with fat and chips

F = Weight of the flask and chips
W = Weight of the sample

Determination of free fat percentage in dry basis

Sample No. 1

Free fat percentage of the avocado sample

= 97.14 95.30 x 100%

5.0350

= 36.54 %

Sample No. 2
Free fat percentage of the avocado sample

= 276.19 274.33 x 100%

5.0107
= 37.12 %

Sample No. 3
Free fat percentage of the avocado sample

= 97.35 95.54x 100%

5.0431

= 35.97 %

Average value of the percentage of free fat

( 36.54 + 37.12 + 35.97 )

%
content of the avocado sample (on dry basis)

= 36.54 %

Determination of free fat percentage in wet basis

Average percentage of moisture content in avocado = 75.31 %

Percentage of nutrient on wet basis

(100 - % of moisture)

= Percentage on dry basis x

100

Percentage of free fat on wet basis

36.54 x (100 75.31 )

100

= 9.02 %

Percentage of free fat content of the avocado sample on wet basis is 9.02 %

Discussion :

For the determination of free fat percentage in avocado, soxhelt method was
used in this experiment.
As the extraction solvent, here petroleum ether was used and sample in the
chamber slowly fills with warm solvent and then fat will dissolve in warm solvent.
Since petroleum ether is highly inflammable, special care should be taken when
handling the equipments.
previously dried and powdered avocado sample was used. So, the free fat
content was first determined on dry basis and then it was converted to wet basis.

Extraction thimble was prepared using a filter paper according to the size of
soxhelt extractor. Prepared thimble should be placed in side soxhelt extractor,as
not disturbing the folw of solvent vapour up to the condenser and the flow of
condensed solvent down to the thimble.

Size of the sample is very important, because smaller in size increases the
extraction efficiency.

Anhydrous sodium sulphate was mixed with avocado sample to reduce the
moisture in the sample. Moisture removal is very important because fat
extraction is not efficient with moisture.
The moisture removal also increases the penetration efficiency of the solvent
into the tissues.
Refluxing was done for about 5 hours assuming that all the fat has been
extracted to the solvent.
Usually, petroleum ether is colourless and it turns in to yellow colour due to
extaction of fat.
After the extraction, the flask and its contents were kept in the ovenin 105

for 15-20 minutes.

Usually avocado contains high amount of chlorophyll, so it can be affected

the result. With the extraction of fat, chlorophyll also can be extracted to the
solvent.
According to the data bases total fat content of avocado is 22.8g / 100g . So free
fat content should be less than that amount. And determined value of free fat is
9.02 %.

Conclusion :

The percentage of free fat content of the avocado sample on wet basis = 9.02 %

Determination of Total fat content of Avocado

Materials :

Beakers
Mojonnier flasks
Weighing Scale
Hot water bath

Chemicals :

Conc. HCl
Petroleum ether
Diethyl ether
95 % Ethyl alcohol

Procedure :

Dried powdered avocado sample was taken and 2g of the sample was
added to a 100ml beaker. A HCl solution was prepared by mixing 25ml of Conc.
HCl and 11ml of distilled water. Then 10ml of that solution and 2ml of 95% ethyl
alcohol were added to the beaker which containing the avocado sample.
The contents were mixed thoroughly and the beaker was placed on a
water bath (70-80oC) and the contents were stirred for about 30-40 minutes
frequently.
After that the beaker was removed from the water bath and it was cooled
until it obtains the room temperature. Then 10ml of ethanol was added to it and
the mixture was transferred in to the Mojonnier flask. The beaker was washed
with 25ml of Diethyl ether in three portions and that solution was also added to
the flask. The stopper was fixed to the flask and it was shaken for 1 minute.
Then 25ml of pet ether was added to the flask and it was shaken again for
1 minute. The flask was allowed to stand until the upper ether layer is clear. The
upper ether layer was transferred to a clean, dried and previously weighed
beaker. Then the beaker was dried in a water bath at 80 oC until a constant
weight was obtained.

Data :

Sample

Weight of the

Weight of the empty

Weight of the beaker and

No.

avocado sample / g
2.0066

beaker / g

Fat / g

1
2
3

2.0163
2.0098

44.64

45.67

107.06

108.08

110.41

111.45

Calculation :

Percentage of Total fat

Weight of fat

x 100%

Weight of the sample

m2 - m1

x 100%

Weight of the sample

m1 = Weight of the beaker

m2 = Weight of the beaker + fat

Determination of total fat percentage in dry basis

Sample No. 1

Percentage of Total fat of avocado sample

= 45.67 44.64 x 100%

2.0066

= 51.33 %

Sample No. 2

Percentage of Total fat of avocado sample

= 108.08 107.06 x 100%

2.0163

= 50.69%
Sample No. 3

Percentage of Total fat of avocado sample

= 111.45 110.41 x 100%

2.0098

= 51.89 %

Average value of the percentage of total fat

= ( 51.33 + 50.69 + 51.89 ) %

content of the avocado sample (on dry basis)

= 51.30 %

Determination of free fat percentage in wet basis

Average % of moisture content in avocado

= 75.31 %

Percentage of nutrient on wet basis

% of moisture)

= Percentage on dry basis x (100 100

Percentage of Total fat on wet basis

= 51.30 x (100 75.31)

100

= 12.67 %

Percentage of total fat content of the avocado sample on wet basis is 12.67%.

Discussion :

In the determination of total fat content of avocado, Mojonnier method was used.
Here fat is extracted with a mixture of diethyl ether and pet ether which are used
as extracting solvents in a majonnier flask.
For this experiment also, dried sample was used. Then first total fat amount is
determined on dry basis and then it was converted to wet basis.
Size of the sample is very important, because smaller in size increases the
extraction efficiency.

As the total fat both free fat and bound fat is considered. Here bound lipids can
be made free by dissolving the sample in polar solvents. Dissolution of sample is
achieved by acid. Sample is placed in a water bath and fat seperates as a layer
on the top of the solution mixture. Seperated fat can be extracted by shaking at
least 3 times with mixure of diethyl ether and pet ether.
After the extraction, the flask and its contents were kept in the oven in 105

for 5-10 minutes.

The observed value as total fat content of avocado sample is 12.76 % on wet
basis. But according to the data bases there are few complications. Because in
many sources it gives different values. But for the comparison here I used data
bases released agriculture department of sri lanka. It indicates that total fat
amount is 22.8 g / 100 g. But It can varied according to the variety.
According to the details gained from kananwila research center, total fat
content in order to variety is as follows.

Name of the variety

Percentage of total fat

Booth 7
Pollock

7 13 %
48%

Fuerte
Tower 2
Simmonds

18 26 %
18 26 %
3.5 5 %

For this experiment , I used Booth 7 variety, So it s recommended total fat

amount is 7 13 %. Here I determined fat percentage as 12.76 %. So it is within
the range.

There can be occurred some experimental errors and instrumental errors.

When measuring the weights of the samples and the beakers instrumental errors
can occur.
When transferring the diethyl ether and petroleum ether layers errors can
occur. Its difficult to transfer the ether layers to the beaker until the very last
drop. Residues also can be transferred to the beaker in some occasions.

Conclusion :
Percentage of Total fat content of the avocado sample on wet basis is

Blank

Determination of Protein content

Materials :

Kjeldhal digestion kit

Titration flasks
Weighing balance
Burette

12.76 %.

Chemicals :

4% Boric acid solution

Sodium sulphate solution
Distilled water
0.02M Standard HCl solution
Kjeldhal catalyst tablets
Indicators - Methyl red, Methylene Blue

Procedure :

Dried powdered avocado sample was taken and 0.1g of the sample
was measured to a tissue paper (1 inch x 1 inch) and it was transferred to
the Kjeldhal digestion flask. One Kjeldhal tablet and 2 ml of Conc. H2SO4
were also added to the flask.
Then the flask was connected to the fume trap and it was attached
to the pump. The sample was digested until a clear solution without blank
particles is obtained. A blank digestion was carried out too.
A small titration flask was taken and 5ml of 4% boric acid solution
and 3 drops of Kjeldhal indicator were added to it. This indicator was
prepared by mixing two parts of 2% alcoholic methyl red solution with one
part of 0.2% alcoholic methylene blue solution.
Then, the digested sample was dissolved with a minimum amount of
Ammonia free distilled water and transferred to a semi micro Kjeldhal
apparatus, which has been previously conditioned by passing steam
through it for several minutes slowly. After that, 8 ml of NaoH solutin
prepared by dissolving 50g of NaOH pellets and 8g of sodium thiosulphate
in 100ml of distilled water was added to the flask.

Then the titration flask which containing 4% boric acid and the
Kjeldhal indicator was kept at the end of the digestion apparatus to trap
the ammonia liberated. Steam was passed through the flask until about
15ml of distillate is received. The solution which was collected in the
titration flask was titrated with a 0.02M Standard HCl solution. A blank
distillation was carried out too.

Data

Sample Number

Weight of the sample /

g

0.1001

Sample titre / ml
( Required 0.02M Hcl
volume for titration)
3.60

0.1026

3.80

0.1008

3.60

Calculation
Calculation of crude protein content in dry basis

Nitrogen %

(Sample titre Blank titre) Molarity of Hcl 14 100

Weig ht of t h e sample taken 1000

Protein

= Nitrogen %

6.25

sample 1

Nitrogen % in avocado sample 1

(3.80 o . oo)0.02 14 100

0.1026 1000

=
Protein % in avocado sample 1

1.04 %

1.04 %
=

6.25

6.5 %

Sample 2

Nitrogen % in avocado sample 2

(3.80 o . oo) 0.02 14 100

0.1001 1000

=
=

Protein %

1.06 g

= 1.06%

= 6.625 %

Sample 3
Nitrogen % in avocado sample 3
(3.60 o . oo) 0.02 14 100
0.1008 1000

6.25

=
Protein % in avocado sample 3

1.00 %

1.00

6.25

= 6.25 %
Average % of crude Protein of avocado (dry basis) = 6.5 + 6.625 + 6.25
%
3
= 6.46 %

Calculation of crude protein content in wet basis

Average % of moisture content in avocado = 75.31 %
% of protein on wet basis
( percentage on dry basis ) (100moisture)
100

% of crude Protein of avocado on wet basis =

6.46 (100 75.31)

100
=

Discussion

1.59 %

Here crude protein percentage of avocado was determined using kjeldhal

method.
Usually in food stuff, inorganic N content is negligible compared with
organic nitrogen. Therefore only organic N is determined in the avocado
sample.
There are three steps in kjeldhal method

Digestion

Distillation

Titration

Digestion
For the digestion, homogenized sample was used and it was digested in
strong sulfuric acid in a heating unit at 340 , in the presence of a
catalyst(Cu/ Se/ Hg) which helps in the conversion of the organic nitrogen
to ammonia and finally it is converted to (NH4)2SO4 .
K2SO4 or Na2SO4 are added as salts into the sample to increase the
reaction mixture upto 390 .
During digestion below oxidations and reduction are occurred.
N

NH3

NH3 + H2SO4

(NH4)2SO4

CO2

SO2

H&O

H2O

Here we used a catalyst to increase the reaction rate. As catalyst we can

use copper Sulphate with TiO2 or selenium or mercury.
Hg as a catalyst, increase the reaction rate quickly, takes less time But the
problem is it can be hazard effects due to toxic compounds. Se as a

catalyst, indicate low reaction rate. Copper Sulphate with TiO 2 is much
safer but it takes long time.
Here Hg is used based on the time factor. These catalysts are found as
tablets.
Reaction which occurs during digestion,
Organic N + H2SO4

(NH4)2SO4 + H2O + CO2 + By products

Electrical digestion grid was used for the digestion and cotton wool was
used to cover all the places where toxic gas can be released.
When weighing the samples, 1 x 1 tissue paper pieces were used,
because in there we measuring minute amounts of samples, so there is an
ability to remain some amount of sample on the balance and also its easy
to transfer sample in to kjeldhal flask without remaining the sample on the
walls.
Analytical balance was used to measure the samples to minimize the
measuring errors.
Digestion was carried out until a clear solution was observed.

Distillation
The second step is the estimation of generated ammonia produced by
neutralizing the digest with alkali and trap NH3 in 4 % Boric acid.
Although it is necessary to add NaOH only, Na2S2O3 was mixed with NaOH
pellets. Because if we use Hg as catalyst it forms a complex with NH 3 . To
break this complex we added Na2S2O3.
When dissolving the NaOH pellets with Na 2S2O3 in water a water bath was
used to prevent damages due to generation of heat.
The liberated NH3 moves out of the digestion flask and into the receiving
flask - which contains an excess of 4% H3BO3.
At the low pH, NH3 gas is converted into the NH 4+, and simultaneously
converts the boric acid to the borate ion.

Methyl Red + Methyl Blue mixture is used as the indicater here. When
Indicator mix with H3BO3 it gives pink color. When it reacts with NH3 it
gives green colour.

(NH4)2SO4 + 2 NaOH

2NH3 + 2H2O + Na2SO4

NH4+ + H2BO3- (borate ion)

NH3 + H3BO3 (boric acid)

Titration
Using a back titration with the boric acid in NH4+ using .02M HCl ,
produced NH3 amount was determined. Colour change was green to pink.
Then concentration of Hydrogen ions required to reach the end point is
equivalent to the concentration of Nitrogen that was in the original
avocado sample.
H2BO3- + H+

H3BO3

For the calculation, 6.25 was used as the conversion factor.

According to the data bases protein content of avocado is 1.7g / 100g. But
through this practical, protein content was determined as 1.59 g / 100g.
So there is a difference in standard protein content value and the
observed value.

There can be determinate or systematic errors like instrumental

errors, personal errors, and experimental errors.
As an instrumental error , measuring the weight can be mentioned.
As some experimental errors, some amount of NH3
Can be
evaporated when alkaline mixture is added, All the protein may not
be completely digested and some amount of NH3 Can be trapped in
side the condenser.
As Personal errors , Errors which occurs during taking the pipette
and burette readings can be mentioned.

According to the environment conditions (soil, humidity, water level

in soil etc.) where avocado plant was grown, protein content can be
varied.

Conclusion
Precentage of crude Protein of avocado on wet basis is 1.59 %.

Determination of crude Fiber content of Avocado.

Materials :

1 liter conical flask

Air condenser
Beakers
Desiccator
Weighing balance
Litmus paper

Chemicals :

Dil, Sulphuric acid

Dil. Sodium hydroxide
Alcohol
Diethyl ether

Procedure :

Dried powdered avocado sample was taken and 3g of the sample

was added to a 1 liter conical flask. Then 200ml of boiling 1.25% Sulphuric
acid was added to the flask and the air condenser was fixed to the flask.
Then the mixture was boiled for 30 minutes. While boiling the
mixture, boiling water was added to the flask whenever necessary to
maintain the volume at a constant level. While boiling the flask was
swirled occasionally to remove solids from adhering to the sides of the
flask.

The hot solution was decanted through a Buchner funnel fitted with
a piece of silk cloth. The flask was rinsed with boiling water and the entire
residue was transferred to the Buchner funnel and filtered. The residue
remaining on the funnel was rinsed with boiling water until it is free from
acid. The acidity was checked using blue litmus papers.
Then using 200ml of near boiling 1.25% NaOH solution, the residue
was carefully transferred to 1 liter flask from the silk cloth. The mixture
was brought to boil as quickly as possible and the gentle ebullition was
maintained for 30 minutes. Boiling water was added whenever necessary
to maintain the volume.
The hot solution was decanted through a Buchner funnel fitted with
a previously weighted ash less filter paper. The entire residue was
transferred quantitatively from the flask to the Buchner funnel. Then it
was washed with 1% HCl until the filtrate was free from alkali, followed by
distilled water, 15ml of alcohol and 10ml of diethyl ether.

A crucible was taken and it was cleaned and dried well. The weight
of the crucible was measured and the ash less filter paper was transferred
to the crucible with the residue.
It was dried in an oven at 105oC until a constant weight was
observed. After drying, the weight was measured and then it was
transferred to the muffle furnace and was incinerated at 550 oC. The
weight was measured after cooling the crucible using the desiccator.

Data :

Sample 1

Sample 2 Sample 3

Weight of dried ash less filter paper / g

0.3667

0.3748

0.3623

Weight of dried empty Crucible /g

14.1268

14.9857

15.0126

Weight of dried sample / g

3.0200

3.0146

3.0146

Weight of the crucible + filter paper + residue 15.3490

15.6965

15.5298

15.2915

15.9792

after drying in the oven / g

Weigh of Crucible + ash after incineration /g

14.3230

Calculation
Determination fibre in dry basis
Sample 1

Weight of Crucible + ash + fibre residue

= 15.3490 - 0.3667 g

= 14.9823 g
Weight of Crucible + ash

Percentage of fibre (dry basis)

Loss weight on incineration
Weight of the sample before defatting

= 14.3230 g

=
x100

=
=

Sample 2

(14.9823 14.3230) x 100

3.0200
21.83 %

Weight of Crucible + ash + fibre residue

= 15.6965 - 0.3748 g

= 15.3217 g
Weight of Crucible + ash

= 15.2915 g

Percentage of fibre (dry basis)

incinerationx 100

Loss in weight on

Weight of the sample before

defatting
=

(15.3217 15.2915) x 100

3.0146

22.84 %

Sample 3

Weigh of Crucible + ash + fibre residue

= 15.5298 - 0.3623 g

= 15.1675 g
Weigh of Crucible + ash

= 15.8792 g

Percentage of fibre (dry basis)

incineration
x 100

Loss in weight on

Weight of the sample before defatting

=

(15.8792 15.1675) x 100

3.0146

23.61 %

Average Percentage of fibre content of avocado in dry basis

22.84 +23.61

= 21.83 +

3
=
22.76%

Determination of fibre in wet basis

Average percentage of moisture content in avocado = 75.31 %

Percentage of nutrient on wet basis

basis x (100 - % of moisture)

=Percentage on dry
100

Percentage of fibre on wet basis

75.31 )

= 22.76 x (100
100

= 5.62 %

Discussion

Mainly there are five steps in determination of crude fibre.

1.
2.
3.
4.
5.

Defattering
Acid digestion
Alkaline digesion
Dry and weigh residue
Ash and weigh residue

1. Defattering
Normally defatting is done only for food which contains more than 1
% of fat. Therefore its necessary to analyze fat content before analyze
fibre content.
In avocado fat content is obtained as 12.76 % so fat content is more than
1% therefore defatting step was done using petroleum ether.
2. Acid digestion
During acid digestion, sample was boiled with dil. H2SO4 for 30 min.
Then protein compounds can be eliminated by digestion.

3. Alkaline digestion
During alkaline digestion, sample was boiled with dil. NaOH for 30
min. Then carbohydrate compounds can be eliminated by digestion.

4. Dry and weigh residue

Digested sample was kept in oven until it removes moisture
completely. Then
Residue contains only ash and fibre.
5. Ash and weigh residue

Sample was Incinerate at 500 . Then ash in the sample is

eliminated.

For this experiment also, dried sample was used. Then first total
fat amount is determined on dry basis and then it was converted
to wet basis.

In the digestion process hot handling is important continuously. The

rate of heating should be gently boiled. Filtering should be done as
soon as possible since late filtration generally results in lower results.

To reduce evaporation losses during boiling the reflux condenser is

used. But in using reflux condenser its difficult to shake the sample
therefore we used an air condenser.

In digestion we maintained the volume of the solution by adding hot

water due to minimize concentration changes.

For the filtration after digestion with dil. H 2SO4, piece of cloth was used.
It is very suitable because fibre can comes out if we use a filter paper.

Litmus papers were used to check whether residue is acidic or basic.

In digestion except fiber others are dissolve in sulfuric acid and NaOH .
Hemicelluloses get dissolve in dilute alkali while pectin and
hydrocolloids dissolve in hot water. Protein is denatured and lost in
strong acid treatment. But mineral matter do not get dissolve in above
treatments. Due to this these remain with insoluble fiber matters. To
avoid this error ash content is determined and deducts the amount of
ash from the fiber.

Finally filtrate was washed with alcohol and diethyl ether to eliminate
chlorophyll like pigments which may present in the sample.

In final filtration ash less filter paper must be used, otherwise fibers of
the filter paper may added to the fiber content of the sample. It can
give 97 % accuracy.

According to the data bases fibre content of avocado is 6.17g / 100g . But
through this practical, fibre content was determined as 5.62 / 100g. So
there is a difference in standard moisture content value and the observed
value.

According to the environment (soil, humidity, water level in soil etc.)

content it can be varied.
There can be determinate or systematic errors like experimental errors
and instrumental error like measuring the weight.
All the proteins, carbohydrates may not be digested and there can be
some remained part. It also can be affected for the final result.
As well as avocado is a highly fat contained fruit. So defatting may
not be 100% successful.
So these can be reasoned for the difference of standard value and
determined value.

Determination of ash content in avocado sample

Materials :
Muffle furnace

 Crucibles
Weighing balance
Desiccator
Tongs

Procedure :
About 3 g of dried avocado sample was weighed into a clean dry pre
weighed crucible. Then the sample was ignited slowly over a flame until
no more fumes were evolved.The dish was transferred to muffle furnace
until it was free of black carbon particles and turn into white in color. Dish
was removed carefully and allowed to cool in a desiccator. It was weighed
ofter taking out from desiccator and Process of ashing, cooling and
weighing was repeated till no further loss in weight was indicated.
Same procedure was done to three samples of dried avocado .

Data :

Sampl
e No.

Weight of the
empty
crucible /g
(m0)

Weight of the
Sample /g

Weight of the
Sample +
crucible before
ashing /g (m1)

Weight of the
Ash +
Crucible/g ( m2)

75.4590

3.0130

78.472

75.6473

77.3435

3.0044

80.3479

77.5361

75. 6728

3.0072

78.6800

75.8650

Calculation
Ash % m/m

Ash % m/m

weight of ash
Weig h t of t h e sample

m2 m 0
m1m 0

mo = Weight of empty crucible

m1 = Weight of empty crucible + sample before ashing
m2 = Weight of empty crucible + ash

Determination of total ash content ( Dry basis)

Sample 1

Ash percentage for Avocado sample 1 (m/m)

75.647375.4590
78.47275.4590

100 %

6.25 %

Sample 2

Ash percentage for Avocado sample 2 (m/m)

77.536177.3435
80.347977.3435

100 %
=

6.41 %

Sample 3
Ash percentage for Avocado sample 3 (m/m)
75.865075.6728
78.680075.6728

100 %

Average Ash percentage for Avocado sample

6.25+ 6.41+ 6.39

3
=

6.39 %

6.35

Determination of total ash content in Wet basis

Average percentage of moisture content in avocado = 75.31 %
percentage of fibre on wet basis
basis) (100- moisture)

= (percentage on dry
100

So the fibre percentage in dry basis

6.35 (10075.31)
100

1.57 %

Percentage of ash content of the avocado sample on wet basis is 1.57 %.

Detrmination of acid insoluble ash content in

Avocado

Materials:

10% HCl acid

Litmus paper
Filter funnels
Ash less filter paper
Beakers
Hot water

Procedure:
Ash residue of avocado samples was dissolved in 10% HCl and filtered
through an ash less filter paper. The filtrate was washed with hot water
until the filtrate was free from acid. The filter paper with containing the
ash was carefully transferred into the porcelain dish and incinerated. The

dish was transferred into the muffle furnace at 550 oC and kept until got
white or gray colour residue. Dish was cooled in a desiccator and weighed
until a constant weight is obtained.

Data :

Sample No

Weight of the
empty crucible /g

Weight of the
Sample + crucible
before ashing / g

Weight of the acid

insoluble ash+
crucible / g

75.4590

78.4720

75.4626

77.3435

80.3479

77.3483

75.6728

78.6800

75.6785

Calculation

Acid insoluble ash percentage (m/m)

ash X 100%

= weight of acid insoluble

Weight of
Sample

Sample 1
Acid insoluble ash percentage (m/m) for sample 1 = (75.4626
75.4590)
X 100%
( 78.4770 75.4590)
= 0.12%
Sample 2

Acid insoluble ash percentage (m/m) for sample 2

= (77.3483
77.3435)
X 100%
( 80.3479 77.3435)
= 0.16 %

Sample 3
Acid insoluble ash percentage (m/m) for sample 3
= (75.6785
75.6728) X 100%
( 78.6800 75.6728)
= 0.19 %

Average Acid insoluble ash percentage (m/m) in avocado =( 0.12 + 0.16

+ 0.19) %
3
= 0.156
%

Determination of total ash content ( Wet basis)

Average percentage of moisture content in avocado
percentage of acid insoluble ash on wet basis
basis) (100- moisture)

= 75.31 %

= (percentage on dry

100
So the acid insoluble ash percentage in wet basis
0.156(10075.31)
100

0.039

Discussion

In determination of ash content of avocado, dry ashing method was used.

It requires a muffle furnace capable of maintaining 550 C. During dry
ashing, water and volatiles are vaporized and organic compounds are
oxidized via O2 in air into CO2, CO, and N-oxides.
Most minerals are converted to oxide, sulfates, phosphates, chlorides and
silicates.
Usually crucibles are used which are prepared of Pt , Ni , Si,and porcelain.
These crucibles can tolerate temperature up to 1200 and can store
at higher temperature also. As well as they are easy to clean.
Sample was incinerated until it is free of black carbon particles and it is
white in colour. Some inorganic matter (Fe, Se, Pb, Hg) could volatilized
during ashing.

According to the data bases ash content of avocado is 1.04g / 100g . But
through this practical, ash content was determined as 1.57 / 100g. So
there is a difference in standard ash content value and the observed
value.

Although sample was white in colour after ashing, All the organic
matter may not be burnt away.
According to the environment conditions (soil, humidity, water level
in soil etc.) where avocado tree was grown, ash content can be
varied.
There can be determinate or systematic errors like experimental
errors and instrumental error like measuring the weight.

Acid insoluble ash Refers to ash that is insoluble in acids such as sandy
matter. It should be less than ash content. In this experiment 0.039 % of
acid insoluble ash content was determined.

Conclusion
Percentage of ash content of the avocado sample on wet basis is

0.156 %

Percentage of acid insoluble ash content of the avocado sample on wet basis is
0.039 %.