TITLE:
Evaluation of the Nutritional and Industrial Implications of Avocado Pulp Oil from Selected Varieties Grown across Different Sites and Seasons in the Lake Victoria Crescent Agro-Ecological Zone
AUTHORS:
Brian Balikoowa, Barbara Mugwanya Zawedde, Humphrey Kigabane, Sarah Mutonyi, Fred Kalanzi, Joel Isanga
KEYWORDS:
Avocado Pulp Oil, Acid Value, Iodine Value, Saponification Value, Oleic Acid, Linoleic Acid
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.17 No.7,
July
30,
2026
ABSTRACT: This study evaluated the nutritional and industrial quality of avocado pulp oil extracted from four varieties (Hass, Fuerte, Reed, Semil 34) grown across three sites (Kamenyamiggo, Mukono Zonal Agricultural Research and Development Institute, National Forestry Resources Research Institute) and two harvest seasons in Uganda’s Lake Victoria Crescent Agro-ecological Zone. Key physicochemical parameters assessed included acid value, iodine value, saponification value, oleic acid and linoleic acid content. The results revealed significant (p 2/g, with Reed and Fuerte showing higher unsaturation, desirable for nutritional use but limiting oxidative stability. Saponification values ranged from 163.21 ± 5.94 to 212.66 ± 18.04 mg KOH/g, with Reed and Semil 34 showing higher values suitable for soap and cosmetic industries. Oleic acid ranged from 42.79% to 47.88%, highest in Hass, while linoleic acid spanned 10.71% to 15.44%, highest in Hass and lowest in Reed. The findings highlight Hass as optimal for nutritional oil applications due to high MUFA content and oxidative stability, while Reed and Semil 34 offer industrial advantages. This study informs site-specific cultivar selection and value-addition strategies for Uganda’s growing avocado industry.