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Avocado Oil: Characteristics, Properties, and Applications.
Marcos Flores1, Carolina Saravia2, Claudia E Vergara3
1Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr, Talca 255, Chile. marcosflores@santotomas.cl.
Molecules (Basel, Switzerland)
|June 13, 2019
Summary
Avocado oil offers excellent nutritional value and has diverse applications. Further research is needed to understand its health effects and establish quality standards.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Avocado oil is gaining consumer interest due to its unique nutritional and technological properties.
- Increased scientific publications highlight the growing importance of avocado oil research.
Purpose of the Study:
- To review avocado oil extraction methods.
- To detail the chemical composition of avocado oil.
- To explore avocado oil applications in the food and medicine industries.
Main Methods:
- Systematic literature search across scientific databases.
- Analysis of existing research on avocado oil properties and uses.
Main Results:
- Avocado oil quality depends on fruit characteristics and extraction parameters (temperature, solvents, conservation).
- No international quality regulations exist; olive oil standards are sometimes referenced.
- Limited knowledge exists regarding avocado oil's specific health effects.
Conclusions:
- Avocado oil possesses high nutritional value suitable for both low and high-temperature applications.
- Multiple technological applications can benefit avocado oil producers.
- Further investigation into health benefits and quality standardization is recommended.
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