Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
, 24 (11)

Avocado Oil: Characteristics, Properties, and Applications


Avocado Oil: Characteristics, Properties, and Applications

Marcos Flores et al. Molecules.


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.

Conflict of interest statement

The authors declare no conflict of interest.


Figure 1
Figure 1
Graphic of articles (topic: “avocado oil”) from 1980 to 2019 in the Web of Science (WoS) and Scopus.

Similar articles

See all similar articles


    1. Tan C., Tan S., Tan S. Influence of Geographical Origins on the Physicochemical Properties of Hass Avocado Oil. J. Am. Oil Chem. Soc. 2017;94:1431–1437. doi: 10.1007/s11746-017-3042-7. - DOI
    1. Wong M., Requejo-Jackman C., Woolf A. What is unrefined, extra virgin cold-pressed avocado oil? Inform. 2010;21:189–260.
    1. Berasategi I., Barriuso B., Ansorena D., Astiasarán I. Stability of avocado oil during heating: Comparative study to olive oil. Food Chem. 2012;1:439–446. doi: 10.1016/j.foodchem.2011.11.018. - DOI - PubMed
    1. Carvajal-Zarrabal O., Nolasco-Hipolito C., Aguilar-Uscanga M., Melo-Santiesteban G., Hayward-Jones P., Barradas-Dermitz D. Avocado oil supplementation modifies cardiovascular risk profile markers in a rat model of sucrose-induced metabolic changes. Dis. Markers. 2014;2014:386–425. doi: 10.1155/2014/386425. - DOI - PMC - PubMed
    1. Carvajal-Zarrabal O., Nolasco-Hipolito C., Aguilar-Uscanga M., Melo-Santiesteban G., Hayward-Jones P., Barradas-Dermitz D. Effect of dietary intake of avocado oil and olive oil on biochemical markers of liver function in sucrose-fed rats. Biomed Res. Int. 2014;2014:595479. doi: 10.1155/2014/595479. - DOI - PMC - PubMed