Stability of avocado oil during heating: comparative study to olive oil

Food Chem. 2012 May 1;132(1):439-46. doi: 10.1016/j.foodchem.2011.11.018. Epub 2011 Nov 12.


The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0h and after different times of heating process (180°C). PUFA/SFA (0.61 at t=0) and ω-6/ω-3 (14.05 at t=0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0h (339.64; 228.27mg/100g) and at 9h (270.44; 210.30mg/100g) of heating. TBARs was higher in olive oil after 3h, reaching the maximum values in both oils at 6h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5mg/100g) and it disappeared earlier in avocado oil (at 4 vs. 5h). The stability of avocado oil was similar to that of olive oil.

Keywords: Avocado oil; Fatty acids; Heating treatment; Olive oil; Sterols; TBARs; Vitamin E.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Drug Stability
  • Fatty Acids / analysis
  • Fatty Acids, Unsaturated / analysis
  • Hot Temperature*
  • Humans
  • Olive Oil / chemistry*
  • Persea / chemistry*
  • Phytosterols / analysis
  • Plant Oils / chemistry*
  • Thiobarbituric Acid Reactive Substances / analysis
  • Time Factors
  • Vitamin E / analysis


  • Fatty Acids
  • Fatty Acids, Unsaturated
  • Olive Oil
  • Phytosterols
  • Plant Oils
  • Thiobarbituric Acid Reactive Substances
  • Vitamin E