Short Communication

Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide

  1. Mathilda E Mostert1,
  2. Ben M Botha2,
  3. Lourens M Du Plessis3,
  4. Kwaku G Duodu1,*

Article first published online: 11 SEP 2007

DOI: 10.1002/jsfa.3051

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2880–2885, December 2007

Additional Information

How to Cite

Mostert, M. E., Botha, B. M., Plessis, L. M. D. and Duodu, K. G. (2007), Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide. J. Sci. Food Agric., 87: 2880–2885. doi: 10.1002/jsfa.3051

Author Information

  1. 1

    Department of Food Science, University of Pretoria, Pretoria 0002, South Africa

  2. 2

    Department of Chemistry, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa

  3. 3

    Council for Scientific and Industrial Research, PO Box 395, Pretoria 0001, South Africa

*Department of Food Science, University of Pretoria, Pretoria 0002, South Africa

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 11 SEP 2007
  3. Manuscript Accepted: 26 JUN 2007
  4. Manuscript Revised: 13 JUN 2007
  5. Manuscript Received: 5 FEB 2007

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