Avocado Oil: Commercial Hass Versus Other Varieties—Fatty Acid Profile and Quality

Abstract

Avocado oil is gaining prominence in the market, with production predominantly using the Hass variety in Brazil and in other producing countries such as Mexico and Colombia. The Hass variety is preferred for economic reasons, due to the fruit's higher oil yield. However, other varieties may possess potential quality and chemical profile, which could appeal to consumers. This is the case of Espírito Santo, Brazil, where local varieties are being explored for avocado oil production. This work aimed to evaluate the chemical and quality parameters of oil from commercial Hass avocado, other local varieties, and olive commercial oils. Standard chemical quality tests (peroxide index, acidity, etc.) and fatty acid profiling were conducted. Regarding the fatty acid profile, avocado oil showed a higher average percentage of linoleic acid across all varieties compared to olive oils; linoleic acid is an essential fatty acid, while oleic acid is more stable against oxidation. Some varieties, such as Galavote and Primavera, exhibited a fatty acid profile more similar to that of olive oil. The quality of commercial Hass avocado oil was below the required standards, with two samples within their expiration date classified as lampante oil. Principal component analysis (PCA) and analysis of oxidation indices (PV, TBA, and ultraviolet absorption) allowed the establishment of sample groups based on oxidation levels. In general, avocado oils from other (non-commercial) varieties showed higher quality with lower oxidation levels.

Practical applications: Avocado oil has a higher content of linoleic acid (C18:2, omega-6) than olive oil. Ultraviolet absorption tests are useful for evaluating oil quality along with the peroxide value for avocado oils.