Avocado oil

Avocado oil derived from the fruit's flesh has recently gained popularity in the culinary world. The avocado, a fruit native to Central America, thrives in warm temperate and subtropical climates around the globe. This tropical fruit is abundant in lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E, and sterols, which have been linked to a reduced risk of cardiovascular diseases.

The fruit's flesh contains approximately 60% oil, with 7% skin and about 2% seed. The extraction of avocado oil mostly involves harsh methods like high temperature and solvent extraction, followed by standard refining techniques including refining, bleaching, and deodorizing.

A notable breakthrough in the twenty-first century was the successful cold-pressing of avocado fruit, utilizing technologies similar to those used for producing extra-virgin olive oil. This method yields lower extraction quantities but higher concentrations of α-tocopherol and squalene, while showing lower levels of campesterol and cycloartenol acetate compared to the Soxhlet method.

Avocado oil finds primary application in the cosmetic industry due to its stability and high content of vitamin E (α-tocopherol). It contains a minimum of 60% monounsaturated fatty acids and approximately 10% polyunsaturated fatty acids. Cold-pressed avocado oil also boasts significant levels of pigments like chlorophylls and carotenoids, which function as antioxidants.

Avocado oil is primarily marketed for direct consumption, thanks to its valuable contribution of fatty acids, vitamins, antioxidants, and other beneficial compounds. With a high smoke point (over 250°C), it is well-suited for various cooking techniques such as sautéing, roasting, and searing. Its neutral taste makes it convenient to incorporate into marinades or even homemade mayonnaise as a replacement for vegetable oil.
Avocado oil