DETERMINATION OF THE EVOLUTION AND CRACTERIZATION OF THE OIL OF AVOCADO (Persea Americana MilI.) DVS. FUERTE AND HASS CULTIVATED IN CHILE

The evolution of moisture, oil content and the oil composition in avocado (Persea americana Mill.), cvs. Hass and Fuerte, were measured every 15 days, during three seasons 1996,1997 and 1998, at the end period of fruit development. The oil content was estimated using the moisture content and the oil composition measured by gas chromatography, using a Perkin Elmer model 3920 chromatograph, with FID detector (250"C) and 1.8 m x 3.1 mm column, filled with 5% of DEGS chromosorb W, acid washed and salinized, 100 mesh, heated at 190°C with 40 ml'min-1nitrogen flow. The fatty acids: oleic, linoleic, palmitic, palmitcleic, linolenic and estearic were measured. In both, it was found, that the oil and moisture level. were different at the same date, in each season,probably because of the weather conditions, specifically the rainfall. The oleic acid rose up to 50% and was the highest fatty acid component in the avocado oil. palmitic and linoleic acids were found in 10% and 8% respectively and palmitoleic in 3-5%. Estearic and linoleic acids were found in very low amounts (Oto 1%), during the fruit development. The oleic acid decreases in each season, fter the minimum oil content (10%) to peak was reached. It was not found a correlation, between the development of the different fatty acids measured