Research Plan

Rationale:

The Department of Energy (DOE) stated that by 2040, the Philippine oil and gas sector
intends to increase reserves and production of local oil, gas and etc. with certainty that the
total Oil Reserves in the Philippines are less than even a single year of oil consumption
156,585,000 barrels as of 2016 that ranked 64th in the world, making the Philippines highly
dependent on oil imports in order to substain its consumption levels. Hereby, the country's
dependence on imported products adhere to increase and in domestic oil company will imports
much expensively which was based on a particular event. Furthermore, The international trade
Administration stated, that the nation needs to find a new source of energy spicifically a
substitute to compensate for this loss as it seeks to maintain its economic growth and support
the community's essentials such as the demand in oil production.

According to the 10 Best Cooking Oils in the Philippines 2023 | Buying Guide Reviewed by
Nutritionist-Dietitian: Avocado (Persea americana) has the highest level of monounsaturated
fats, which is a healthy type of fat as well as contains essential lipid-soluble antioxidants and
phytochemicals, such as carotenoids, chlorophylls, polyphenols, tocopherols (vitamin E), and
phytosterols. It second only to olive oil and unrefined like extra virgin oil but has a milder taste
and is said to be creamy. Avocadoos (Persea Americana Mill) belongs to the Lauraceae family
and is a tropical and subtropical fruit; Avocado has a relatively high lipid content that can vary
depending on the variety and season.

Avocado fruit is utilized in various industrial processes, including the production of

avocado oil. Avocado oil has gained commercial significance in the fats and oils industry due to
its nutritious composition and potential health benefits. This versatile oil finds application in
different domains, serving as an edible oil for culinary purposes and as an ingredient in
healthcare products and cosmetics. However, the main challenges faced by avocado producers
are the short maturation period and the susceptibility to oxidation of the fruit. Several research
studies focus on the technological aspects of avocado oil production in order to enhance its
economic value and obtain a product suitable for various applications. Typically, crude avocado
oil can be obtained using techniques such as centrifugation, pressing, and solvent extraction.
The pretreatment of oilseeds or oily fruits is also a critical factor influencing the extraction yield,
regardless of the extraction method used.

“Estimation of Avocado Oil ( Persea americana Mill., Greek “Zutano” Variety) Volatile Fraction
over Ripening by Classical and Ultrasound Extraction Using HS-SPME–GC–MS” by Marinos
Xagoraris and et.al (2022) stated a the exploration of flavors and fragrances which has gained
significant attention from both marketing and scientific viewpoints. Avocado oil, in particular,
has garnered increasing interest from growers and consumers due to the volatile compounds it
contains, which greatly influence consumers' purchasing choices. In this study, a previously
unexamined Zutano (a cold hardy, consistent producing avocado variety) cultivar was selected
for investigation. The extraction of pulp oil was conducted at three different stages of ripening
using Soxhlet and ultrasound methods.

Flores et.al (2019) in titled “Avocado Oil: Characteristics, Properties, and Applications”
suggested that the quality of avocado oil is influenced by several factors, including the quality
and maturity of the fruit, as well as the extraction technique employed, such as temperature,
solvents, and preservation methods. (Woolf et.al) Avocado oil that is classified as "extra virgin"
is considered to be of superior quality. This designation is given to oil that is produced
exclusively from high-quality avocados and extracted using only mechanical methods. The
extraction process is carried out at a temperature below 50 °C, and no chemical solvents are
used. On the other hand, "virgin" avocado oil is produced from avocados of slightly lower
quality, which may have small areas of rot or physical alterations. Similar to extra virgin oil, it is
extracted using mechanical methods at a temperature below 50 °C, and no chemical solvents
are involved in the process.

In to the bargain of this study which highly focused on the phases of avocado ( Persea
Americana Mill) after being harvest, such as: ripe (fresh), mild( small areas of rot or physical
alterations), and overripe (rejected) where the quality of production of oil from T1, T2 and T3
with consequent Replicate will be dependent. Moreover, This study endeavor the beneficial
contribution as the research shows the advantage, convenient and perceived satisfactory in
condition to the total yield and to the overall quality provided by the products after expiration.

QUESTION OR PROBLEM BEING ADDRESS

How does the the short maturation period and the susceptibility to oxidation of the
Avocado ( Persea Americana Mill “Climataric fruit”) connected to the postharvest ripening
stages such as: ripe, mild and overripe, which will acquires the quality standard of an oil?

Thus, this aims to answer the following:

1. What are the physical characteristics of the oil in distinct ripening variety or ripening stages
such as: the ripe as treatment 1, mild as treatment 2 and overripe as treatment 3 reaching its
overall yield in terms of:

a. Color & quality

b. Texture

2. What is the qualified standard of avocado oil ( Persea Americana Mill” Climataric fruit”) in
terms of:

A. Virginity

B. Refined

3. Is there significant difference between the mean physical characteristics of the variety of oil
from distinct ripening stages?
 Methods and procedure

a. Research Design

In this chapter, a comprehensive of the research methodology and design employed in

the study presented, including a detailed description of the metatarsals used and the
experimental methods adopted. the statistical treatment applied to the data obtained from the
experiments is also disabused in detail, providing a clear understanding of the small approach
used to derive the study's results. by persevering this information, the chapter aims to provide
readers with in the research was clear understanding of the procedures followed in the study
and the rigor with in the research was conducted.

This study is experimental method gathering and auditing the variables established,
control the variable specified.

T1 T2 T3

R1 T1R1 T2R1 T3R1

R2 T1R2 T2R2 T3R2

R3 T1R3 T2R3 T3R3

R1 T1R1 T2R1 T3R1

R2 T1R2 T2R2 T3R2

R3 T1R3 T2R3 T3R3

 Figure 1: Experimental Lay- out

Wherein:

Treatment 1 (1)= fresh avocado

Treatment 2 (2) = ripe avocado

Treatment 3 (3) = overripe avocado

a. Materials

This study will use the following materials:

1. 27 pcs. Avocado ( fresh, ripe, overripe)

2. 1 pc. Pan
3. 1 pc. Stove
4. 1 pc. Spoon
5. 1 pc. Gripper
6. 6 pcs. Gloves
7. 27 pcs. Plastic container
8. 1 pc. Container
9. 1 pc. knife
b. Methods and Procedure

This following steps will be followed by the researcher in conducting the experimentation
procedure.

PHASE I

Collection and preparation of materials

1. 27 pcs of Avocado will be purchased by the researcher at House No. 0036 Maharlika St.

Agdangan, Baao, Camarines Sur.

2. 1 pc. Of gas stove will be purchased by the researcher at baao Super Market.

3. 6 pcs. Of gloves will be purchased by the researcher at Baao super Market.

4. 27 pcs. Of plastic container will be purchased by the researcher at Baao Super Market.

5. 1 pc. Of strainer will be purchased by the researcher at baao super market.

PHASE II

Preparation of the materials

1. All the avocado ( fresh, ripe, overripe) will be wash by the researcher using clean water.

2. All the avocado will be dry by the researcher using clean towel.

3. All the apparatus will be wash by the researcher using clean water.

PHASE III
Experimental to avocado to produce oil
1. Prepare all the materials will be using by the researcher.

2. Use gloves in your hand.

3. Put the avocado in the stove and wait for 10 min. to heat up.

4. Slice the avocado using knife and remove the pulp from the avocado.

5. Put the avocado in the pan and crush it with a spoon and put into a low heat.

6. When you see that is oily, remove it from the pan.

7. Put the avocado in a strainer and mash it with a spoon so that the oil comes out of the

avocado.

8. Put the produced oil in the container and to test if it can be effectively used for cooking.

Figure 2: Flowchart of Procedures

 STATISTICAL TREATMENT

The following formulas were as follows:

Ss = ∑ (x – x )

Ms = ∑ (x – x )

x = measurement

x = group mean

df = degrees of freedom