Research Article Combination of drying and extraction procedures to obtain oil from Hass avocado (Persea americana Mill.) cultivated in Brazil † Isabelle Santana* ,1,2 , Luciana M. F. dos Reis 2 , Alexandre G. Torres 1 , Lourdes M. C. Cabral 3 , Suely P. Freitas 2 1 Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos 149, CT, bloco A, sala 528A, Cidade Universitária, 21941‐909, Rio de Janeiro, RJ, Brazil 2 Laboratório de Processamento de Matérias‐Primas Vegetais, LADEQ, Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos 149, CT, bloco E, LADEQ, Cidade Universitária, 21941‐909, Rio de Janeiro, RJ, Brazil 3 Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Guaratiba, 23020‐470, Rio de Janeiro, RJ, Brazil *Correspondence: Isabelle Santana, Av. Athos da Silveira Ramos, 149, CT, bloco A, sala 528A, Cidade Universitária, 21941‐909, Rio de Janeiro, RJ, Brazil; Fax: +55‐21‐25627266; Email: isabellesantana@gmail.com Running Title: Avocado oil extraction Keywords: avocado oil, microwave drying, pressing, solvent extraction, thermogravimetric analysis Abbreviations: (IP, induction period, MUFA, monounsaturated fatty acid, PUFA, polyunsaturated fatty acids, SFA, saturated fatty acid, TGA, thermogravimetric analysis, UFA, unsaturated fatty acid) † This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201400172]. © 2014 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim Received: April 13, 2014 / Revised: November 12, 2014 / Accepted: December 5, 2014 www.ejlst.com European Journal of Lipid Science and Technology ccept e d A Article