Avocado Oil: Characteristics, Properties, and Applications

Over the last decades, avocado has sparked a growing interest among consumers. The pulp of this fruit contains about 60% oil, being known for good nutritional value at low and high temperatures. A group of authors from Chile studied the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine. Among variety of 80 vegetable oils, avocado oil mostly shared characteristics in monounsaturated fatty acids with olive oil, hazelnut, and macadamia nut profiles. In addition, it contains other bioactive compounds of interest, such as tocopherols, polyphenols, and a remarkable proportion of phytosterols. Interestingly, composition of oil from the pulp and seed has a great difference in the lipid content. A detailed review is provided in a full article.