Lang
Avocado oil may be extracted either from the pulp (mesocarp) of the avocado fruit (Persea americana) or produced by processing the whole avocado fruit.
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): n.d.
Myristic acid (C14:0): n.d.-0.3
Palmitic acid (C16:0): 11.0-26.0
Palmitoleic acid (C16:1): 4.0-17.1
Margaric acid (C17:0): n.d.-0.3
Heptadecenoic acid (C17:1): n.d.-0.1
Stearic acid (C18:0): 0.1-1.3
Oleic acid / Omega-9 (C18:1): 42.0-75.0
Linoleic acid / Omega-6 (C18:2): 7.8-19.0
Linolenic acid / Omega-3 (C18:3): 0.5-2.1
Arachidic acid (C20:0): n.d.-0.7
Gadoleic acid (C20:1): n.d.-0.3
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-0.5
Erucic acid (C22:1): n.d.
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.-0.2
Nervonic acid (C24:1): n.d.-0.2
Sterols (% of total):
Cholesterol: n.d.-0.5
Brassicasterol: n.d.-0.5
Campesterol: 4.0-8.3
Stigmasterol: 0.3-2.0
Beta-sitosterol: 79.0-93.4
Delta-5-avenasterol: 2.0-8.0
Delta-7-stigmastenol: n.d.-1.5
Delta-7-avenasterol: n.d.-1.5
Other sterols: n.d.-2.0
Clerosterol: 1.0-2.5
Total sterols (mg/kg): 3000-7500
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 45-270
Beta-tocopherol: n.d.-36
Gamma-tocopherol: n.d.-62
Delta-tocopherol: n.d.-70
Alpha-tocotrienol: n.d.-20
Gamma-tocotrienol: n.d.-20
Delta-tocotrienol: n.d.-20
Total tocopherols and tocotrienols (mg/kg): 45-478
Relative density: 0.910-0.920 (20°C)
Apparent density (g/mL): —
Refractive index: 1.458-1.470
Saponification value: 170-202
Iodine value: 78-95
Unsaponifiable matter (g/kg): ≤ 19.0
Melting point: —
δ¹³C ratio: —
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