Chemical characterization of oil from four Avocado varieties cultivated in Morocco

The notable growth in the use of avocado oil nutritional and cosmetic field was main objective to valorize production important varieties avocados existing Morocco by analyzing its chemical composition fatty acids, sterols, tocopherols physico-chemical properties. Oleic acid is oil; they constitute between 50 65% total acids. study unsaponifiable fraction revealed that contains 3259.9–5378.8 mg/kg sterols 113.13–332.17 tocopherols. Chemo-metric tools were employed manner optimization, such as principal component analysis, agglomerative hierarchical clustering, analysis variance, classification trees using Chi-squared Automatic Interaction Detector. a difference acid, tocopherol samples. This resulted from variety fruits. Agglomerative Hierarchical Clustering (AHC) method efficient distinguishing samples based on fruit tocopherols, sterol compositions sterol. Principal (PCA) allowed distinction set dataset varieties, supplied correct discrimination rate 95.44% for acid. Detector (CHAID) carried out same variables, also provided an acceptable 50% content. Besides, comparative properties terms acidity index, saponification iodine chlorophylls, carotenoids, methyl ethyl esters performed.