Abstract
Biofuels have emerged as a promising candidate for renewable energy, but their production processes can still contribute to greenhouse gas emissions. This study explores avocados' potential as a raw material for biodiesel production. Beyond their role as a food product, avocados offer a relatively safe biofuel production method, as their processing emits minimal hazardous chemicals. Avocado oil is rich in fatty acids, which are crucial for transesterification—a critical reaction in creating monoglycerides essential for biofuel. The history of biofuel development, with Rudolf Diesel's peanut oil experiments and Henry Ford's ethanol-powered model, highlights the longstanding interest in plant-based energy sources. This research aims to address the existing gaps by investigating the viability of avocados in biodiesel production, emphasizing their environmental benefits and efficiency.
