Avocado Oil: Characteristics, Properties, and Applications

 

Avocado Oil: Characteristics, Properties, and Applications

. 2019 Jun 10;24(11):2172.

doi: 10.3390/molecules24112172.

Authors

Marcos Flores1 , Carolina Saravia2 , Claudia E Vergara3 , Felipe Avila4 , Hugo Valdés5 , Jaime Ortiz-Viedma6

Affiliations

  • 1 Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr, Talca 255, Chile. marcosflores@santotomas.cl.
  • 2 Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás, Avenida Carlos Schorr, Talca 255, Chile. csaraviam@santotomas.cl.
  • 3 Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr, Talca 255, Chile. claudiavergarava@santotomas.cl.
  • 4 Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 3460000, Chile. favilac@utalca.cl.
  • 5 Centro de Innovación en Ingeniería Aplicada, Departamento de Computación e Industrias, Universidad Catolica del Maule, Avenida San Miguel, Talca 3605, Chile. hvaldes@ucm.cl.
  • 6 Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santos Dumont, Santiago 964, Chile. jaortiz@uchile.cl.

Abstract

Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.

Keywords: antioxidants compounds; avocado oil; fatty acid profile; oil extraction.

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