Avocado Oil - Wikipedia

Edible oil pressed from the pulp of avocados

Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.[1]

Avocado oil has an exceptionally high smoke point: 250 °C (482 °F) for unrefined oil and 271 °C (520 °F) for refined.[1] The exact smoke point depends on the amount of refinement and the way the oil is stored.

Uses

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Avocado oil functions well as a carrier oil for other flavors. It is high in monounsaturated fats and vitamin E, and also enhances the absorption of carotenoids and other nutrients.[2]

Following drying of the avocado flesh to remove as much water as possible (the flesh is about 65% water), oil for cosmetics is usually extracted with solvents at elevated temperatures. After extraction, it is usually refined, bleached, and deodorized, resulting in an odorless yellow oil.[1] Edible cold-pressed avocado oil is generally unrefined, like extra virgin olive oil, so it retains the flavor and color characteristics of the fruit flesh.[3]

Potential adulteration

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A study performed at the University of California, Davis in 2020 determined that a majority of the domestic and imported avocado oil sold in the US was rancid before its expiration date or was adulterated with other oils.[4][5] In some cases, the researchers found that bottles labeled as "pure" or "extra virgin" avocado oil contained nearly 100% soybean oil.[4]

Properties

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Avocado oil is not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit.[6] Unrefined avocado oil from the 'Hass' cultivar has a characteristic flavor, is high in monounsaturated fatty acids, and has a high smoke point (≥250 °C or 482 °F), making it a good oil for frying. 'Hass' cold-pressed avocado oil is a brilliant emerald green when extracted; the color is attributed to high levels of chlorophylls and carotenoids; it has been described as having an avocado flavor, with grassy and butter/mushroom-like flavors. Other varieties may produce oils of slightly different flavor profile; 'Fuerte' has been described as having more mushroom and less avocado flavor.[3]

Avocado oil has a similar monounsaturated fat profile to olive oil. Avocado oil is naturally low acidic, helping to increase smoke point. Unrefined avocado oil can be safely heated to 480 °F (249 °C). Both unrefined and refined avocado oil can safely be used for almost any high-heat cooking, including baking, stir-frying, deep-frying, searing, barbecuing, roasting, and sauteing. Like all oils, the more refined, the higher the smoke point. Each 30 mL of avocado oil contains 3.6 mg of Vitamin E and 146.1 mg of beta-sitosterol.

The following table provides information about the composition of avocado oil and how it compares with other vegetable oils.

Properties of vegetable oils[7] The nutritional values are expressed as percent (%) by mass of total fat.

Type	Processingtreatment[8]	Saturatedfatty acids	Monounsaturatedfatty acids		Polyunsaturatedfatty acids				Smoke point
			Total[7]	Oleicacid(ω−9)	Total[7]	α-Linolenicacid(ω−3)	Linoleicacid(ω−6)	ω−6:3ratio
Avocado[9]	11.6	70.6	67.9	13.5	1	12.5	12.5:1	250 °C (482 °F)[10]
Brazil nut[11]	24.8	32.7	31.3	42.0	0.1	41.9	419:1	208 °C (406 °F)[12]
Canola[13]	7.4	63.3	61.8	28.1	9.1	18.6	2:1	204 °C (400 °F)[14]
Coconut[15]	82.5	6.3	6	1.7	0.019	1.68	88:1	175 °C (347 °F)[12]
Corn[16]	12.9	27.6	27.3	54.7	1	58	58:1	232 °C (450 °F)[14]
Cottonseed[17]	25.9	17.8	19	51.9	1	54	54:1	216 °C (420 °F)[14]
Cottonseed[18]	hydrogenated	93.6	1.5	0.6	0.2	0.3	1.5:1
Flaxseed/linseed[19]	9.0	18.4	18	67.8	53	13	0.2:1	107 °C (225 °F)
Grape seed[20]		9.6	16.1	15.8	69.9	0.10	69.6	very high	216 °C (421 °F)
Hemp seed[21]	7.0	9.0	9.0	82.0	22.0	54.0	2.5:1	166 °C (330 °F)[22]
High-oleic safflower oil[23]	7.5	75.2	75.2	12.8	0	12.8	very high	212 °C (414 °F)[12]
Olive (extra virgin)[24]	13.8	73.0	71.3	10.5	0.7	9.8	14:1	193 °C (380 °F)[12]
Palm[25]	49.3	37.0	40	9.3	0.2	9.1	45.5:1	235 °C (455 °F)
Palm[26]	hydrogenated	88.2	5.7	0
Peanut[27]	16.2	57.1	55.4	19.9	0.318	19.6	61.6:1	232 °C (450 °F)[14]
Rice bran oil	25	38.4	38.4	36.6	2.2	34.4[28]	15.6:1	232 °C (450 °F)[29]
Sesame[30]	14.2	39.7	39.3	41.7	0.3	41.3	138:1
Soybean[31]	15.6	22.8	22.6	57.7	7	51	7.3:1	238 °C (460 °F)[14]
Soybean[32]	partially hydrogenated	14.9	43.0	42.5	37.6	2.6	34.9	13.4:1
Sunflower oil[33]	8.99	63.4	62.9	20.7	0.16	20.5	128:1	227 °C (440 °F)[14]
Walnut oil[34]	unrefined	9.1	22.8	22.2	63.3	10.4	52.9	5:1	160 °C (320 °F)[35]

See also

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• List of avocado dishes

References

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1. ^ a b c Woolf, Allan; Wong, Marie; Eyres, Laurence; McGhie, Tony; Lund, Cynthia; Olsson, Shane; Wang, Yan; Bulley, Cherie; Wang, Mindy; Friel, Ellen; Requejo-Jackman, Cecilia (2009). "Avocado Oil". Gourmet and Health-Promoting Specialty Oils. pp. 73–125. doi:10.1016/B978-1-893997-97-4.50008-5. ISBN 978-1-893997-97-4.
2. ^ Unlu, Nuray Z.; Bohn, Torsten; Clinton, Steven K.; Schwartz, Steven J. (1 March 2005). "Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil". Journal of Nutrition. 135 (3). The American Society for Nutritional Sciences: 431–436. doi:10.1093/jn/135.3.431. PMID 15735074.
3. ^ a b "What is unrefined, extra virgin cold-pressed avocado oil?". American Oil Chemists' Society. April 2010. Retrieved 2013-07-13.
4. ^ a b Green, Hilary S.; Wang, Selina C. (2020). "First report on quality and purity evaluations of avocado oil sold in the US". Food Control. 116 107328. doi:10.1016/j.foodcont.2020.107328.
5. ^ "Warning on Avocado Oil Sold in the U.S.: 82% Tested Rancid or Mixed With Other Oils". SciTechDaily. June 17, 2020.
6. ^ "Avocado oil". Purdue University Center for New Crops and Plants Products. 1999-02-18. Retrieved 2013-07-13.
7. ^ a b c "FoodData Central". United States Department of Agriculture. 1 April 2019. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
8. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
9. ^ "Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved 23 February 2025.
10. ^ Wong M, Requejo-Jackman C, Woolf A (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists' Society. Retrieved 26 December 2019.
11. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
12. ^ a b c d Katragadda, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (May 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 59–65. doi:10.1016/j.foodchem.2009.09.070.
13. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
14. ^ a b c d e f Wolke RL (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
15. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
16. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
17. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
18. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
19. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
20. ^ "Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved 23 February 2025.
21. ^ Callaway, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622.
22. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
23. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
24. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
25. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
26. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
27. ^ "Oil, peanut". FoodData Central. usda.gov.
28. ^ Orthoefer, Frank T. (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. pp. 1–25. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.
29. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
30. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
31. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
32. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
33. ^ "FoodData Central". fdc.nal.usda.gov.
34. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
35. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.

v t e Avocados
Culinary usage	Avocado oil Avocado sauce Avocado soup Avocado toast Deep-fried avocado Féroce Guacamole Western-style sushi California roll Rainbow roll Seattle roll
Cultivars	Brogden Choquette Fuerte Hass Lula Maluma Monroe
Cultivation	Diseases By location Mexico List
Related topics	California Avocado Commission California Avocado Society World Avocado Congress
Avocado Avocado dishes

v t e Edible fats and oils
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See also Cooking oil Plant oil Essential oil