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What is unrefined, extra virgin cold-pressed avocado oil?

Article · April 2010

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 What is unrefined,
extra virgin
cold-pressed
avocado oil?
Marie Wong, Cecilia Requejo-Jackman, and Allan Woolf

The high oil content of the avocado fruit (Persea americana Mill.) has
been known since Aztec times, with the fruit sometimes referred to
as “vegetable butter” or “butter pear.” The plant originated in Central
America, and its cultivation has spread to warm subtropical and temper-
ate climates worldwide. The flesh of an avocado can contain up to 30%
oil (based on fresh weight), but there is very little in the seed (≅2%) or
the skin (≅7%). Avocado oil was originally, and still is, extracted for cos-
metic use because of its very high skin penetration and rapid absorp-
tion. Following pre-drying of the avocado flesh to remove as much water
as possible (≅65% water in avocado flesh), avocado oil for cosmetics
is traditionally extracted with solvents at elevated temperatures. After
extraction, the oil for application in skin care products is usually refined,
bleached, and deodorized, resulting in an odorless yellow oil.
Avocados are primarily grown for the fresh fruit market, either domestic or export. There are
12 major cultivars of avocado, but the main cultivars grown globally are ‘Hass’ and ‘Fuerte.’ The
‘Hass’ cultivar constitutes more than 90% of the avocado crop in New Zealand (NZ) as this cultivar
has excellent yield potential and also suffers less postharvest and handling disorders owing to their
thicker skins. In 2000, two processing companies in NZ began production of extra virgin avocado
oil; they pioneered the process for extracting cold-pressed avocado oil, which is sold as culinary
oil for use on salads and for cooking (Eyres et al., 2001). Like extra virgin olive oil, cold-pressed
avocado oil is unrefined and so retains the flavor and color characteristics of the fruit flesh.
Production levels in NZ vary year to year depending on the season (some trees bear fruit
198 biennially), weather (wind and storms can damage fruit, which are then not suitable for fresh
fruit export), and export markets. Over the 2008/2009 season, NZ processors produced more than
April 2010 inform

150,000 liters of extra virgin avocado oil, with production expected to increase in the 2009/2010
season. Extra virgin avocado oil is also being produced in Chile, South Africa, and Kenya. Extra
virgin avocado oil from NZ is exported to Australia, Japan, Southeast Asia, Europe, and North
America by Grove Avocado Oil (Tauranga, NZ) and Olivado (Kerikeri, NZ). Avocados are primar-
ily grown in NZ for fresh fruit export; any fruit not suitable for export is sold on the local market
or to processors (for oil and other processed avocado products). Approximately 3% of the NZ
avocado crop is processed for the oil. Windfall fruit not suitable for the local market is sometimes
bought by oil processors. Fruits that are rotten or exhibit postharvest disorders and are unsuitable
for consumption are not used for oil production.
The process developed in NZ for extraction of avocado oil is based on the mechanical
extraction method used for olive oil. However, before we discuss the extraction process, we
need first to consider the avocado fruit and its development. It is important to understand the
 Specialty Oils

information
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pre- and postharvest physiology of avocados, particularly how

their maturity and degree of ripeness impact the optimum time
for oil extraction.

CULTIVATION OF AVOCADO
Avocados are grown in frost-free subtropical regions. Once the
fruit has formed on the tree, it slowly matures (10 months),
increasing in size and oil content. Most avocado-exporting coun-
tries have guidelines for when to harvest the fruit such that they
are considered to be at optimum maturity to ensure they ripen and
develop the desirable flavor and texture profile. The maturity of
avocados is easily determined by measuring the dry matter content

April 2010 inform

of the fruit (e.g., for NZ, the minimum dry matter for export is
24% by fresh weight; for the United States, it is 20.8%). The dry
matter content is highly correlated with the total oil content in the
fruit, hence harvesting at less than the minimum recommended
dry matter content level will result in fruit with less than optimal
oil content. The correlation between dry matter and oil content has
been found to be valid across a number of countries (NZ, Austra-
lia, and United States), with different regions and orchards.
Avocado fruit do not ripen while they remain on the tree even
once they have reached maximum maturity. If the fruits are not
harvested, they can remain on the tree even when the next year’s
fruit is developing, and can remain on the tree for more than 18 199
months from flowering. Once harvested, the avocado will begin
to ripen. This process involves the softening of the flesh due to
endogenous pectolytic enzyme activity and, for some varieties,
the coloring of the skin from green to purple-black. The degree
of ripeness of the avocado is primarily determined by measur-
ing the firmness of the fruit. Hence to ensure the oil content in
the avocados is at the maximum for processing,the fruit should
ideally be mature at harvest. This is not the case with immature
fruit blown off the tree in a storm (windfall fruit); this fruit is still
ripened but the oil content in the fruit is less than optimum. Rip-
ening leads to tissue softening, which aids with the extraction of
the oil due to the release of the oil from the parenchyma cells.
Ripening can be promoted by treating the fruit with ethylene (a
 gaseous plant hormone that synchronizes ripening) in controlled-
temperature rooms.
To have optimal oil quality, avocado fruit should not be over-
ripe and also should have minimal rots or other postharvest dis-
orders (such as flesh greying due to long storage). The amount of
oil extracted from mature and ripe avocados earlier in the season
has been found to be only approximately 75% of the maximum
available oil in the flesh (15% oil by fresh weight) compared to
later in the season when it is possible to extract more than 90%
of the available oil, this being the maximum oil yield (≅25% oil
by fresh weight).
EXTRACTION OF AVOCADO OIL
The process for recovering oil from ripe avocados is a mechani-
cal extraction, similar to olive oil extraction, with the additional
step of removing the skin and stone (seed). After this, the flesh is
ground to a paste and then malaxed for 40–60 minutes at 45–50°C.
This is a higher malaxing temperature than used for olive oil
extraction, but it is still considered to be cold-pressed extraction
for avocado oil. The slightly higher temperature aids the extrac-
tion of the oil from the oil-containing cells and does not affect the
quality of the oil. The oil and water phases are separated from the
pulp using a high-speed decanting centrifuge, and then the oil is
separated from the water in final polishing centrifuges. The pulp
from the decanting centrifuge and waste skin/seeds are returned
to orchards for soil conditioning and mulch, or used as animal
feed.
200
April 2010 inform
Avocado oil, if extracted from sound fruit (no rots, physi-
ological disorders, or damage), will result in oil with a very low
percentage of free fatty acids (%FFA) (<0.5% as oleic acid). Also,
the peroxide values (PV) can be very low (<2 meq/kg). Recom-
mended standards for extra virgin avocado oil have proposed a
maximum PV of 4 meq/kg (Table 1).
In sound, ripened fruit, the level of lipolysis that occurs is low,
resulting in low %FFA. The fruit does not need to be processed
immediately after ripening, but long delays should be avoided.
Generally a higher %FFA is due to poor-quality fruit, delays in
processing ripened fruit, or poor manufacturing practices.
PROPERTIES OF AVOCADO OIL
Extra virgin avocado oil from the ‘Hass’ cultivar has a charac-
teristic flavor, is high in monounsaturated fatty acids, and has
a high smoke point (≥250°C), 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 extracted into the oil.
Cold-pressed ‘Hass’ avocado oil 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
as has been seen with ‘Fuerte,’ which has been described as having
more mushroom and less avocado flavor.
The fatty acid profile is very similar to olive oil, in that
it is very high in oleic acid. A typical avocado oil has 76%
CONTINUED ON PAGE 259
 Specialty Oils

TABLE 1. Proposed standards for avocado oila

Extra virgin Virgin Pure Blends
General Oil extracted from high- Oil extracted from sound &RUITQUALITYNOT Avocado oil is excel-
quality fruit (minimal levels of fruit with some rots or physi- IMPORTANT$ECOLOR- lent for blending and
rots and physiological disor- OLOGICALDISORDERS%XTRAC- IZEDANDDEODORIZED complements extra
DERS %XTRACTIONTOBECARRIED tion to be carried out using oil with low acidity, VIRGINOLIVEmAX-
out using only mechanical only mechanical extraction low color, and bland seed, macadamia,
extraction methods including methods including presses, mAVOR/ILPRODUCED and pumpkin seed
presses, decanters, and screw decanters, and screw presses from good quality oils. The specifica-
presses at low temperatures at low temperatures (<50°C). VIRGINAVOCADOOIL tion and composition
(<50°C). Addition of water Addition of water and pro- may be just avocado should match what is
and processing aids (e.g., CESSINGAIDSEGENZYMESAND oil or infused with claimed on the label
ENZYMESANDTALCUMPOWDER talcum powder) is acceptable, natural herb or fruit
is acceptable, but no chemical but no chemical solvents can mAVORS
solvents can be used be used
Organoleptic characteristics*
Odor and taste #HARACTERISTICAVOCADOmAVOR #HARACTERISTICAVOCADOmAVOR Bland or matches $EPENDENTONTHE
and sensory assessment shows and sensory assessment description of infused blend
at least moderate (above 40 shows at some (above 20 on a mAVOREGLEMON
on a 100-point scale) levels of 100-point scale) levels of chili, rosemary, etc.
GRASSYANDMUSHROOMBUTTER GRASSYANDMUSHROOMBUTTER
with some smoky with some smoky
$EFECTS Minimal to no defects such as ,OWLEVELSONLYOFDEFECTS ,OWDEFECTSSUCH ,OWDEFECTSSUCH
painty and fishy notes below such as painty and fishy notes as painty and fishy as painty and fishy
ANDGLUE LIKEBELOWAS below 50 as a sensory panel notes below 50 as notes below 50 as
a sensory panel average on a average on a 100-point scale a sensory panel a sensory panel
100-point scale average on a 100- average on a 100-
point scale point scale
Color )NTENSEANDATTRACTIVEGREEN Green with potential yellow Pale yellow $EPENDENTONTHE
hue blend
Free fatty acid ≤0.5% 0.8–1.0% ≤0.1% As specified
(% as oleic acid)

April 2010 inform

Acid value ≤1% ≤2.0% ≤0.2%
Peroxide value ≤4.0 <8.0 <0.5
(meq/kg oil)
Stability 2 years at ambient tempera- 18 months at ambient tem- >2 years at ambient
ture when stored under nitro- perature when stored under temperature when
gen and out of the light nitrogen and out of the light stored under nitro-
gen and out of light
Smoke point ≥250°C ≥200°C ≥250°C
Moisture ≤0.1% ≤0.1% ≤0.1%
Fatty acid composition % (typical values) 201
0ALMITICACID 10–25
0ALMITOLEICACID 2–8
3TEARICACID 0.1–0.4
/LEICACID 60–80
,INOLEICACID n
,INOLENICACID 0.2–1
Antioxidants (mg/kg)
6ITAMIN% n
Trace metals (mg/kg)
Copper ≤0.05 ≤0.05 ≤0.05 ≤0.05
a
Reproduced from Woolf et al., 2009.
b
These characteristics are measured with a trained sensory panel with a minimum of 15 hours of experience of tasting olive oil.
 inform April 2010, Vol. 21 (4) 259

intended to help the recipient finance his or her studies.

$1,000 scholarship and a certificate. AVOCADO OIL (CONTINUED FROM PAGE 201)
Peter and Clare Kalustian Award monounsaturates (oleic and palmitoleic acids), 12% polyunsatu-
The Kalustian Award recognizes outstanding merit and performance rates (linoleic and linolenic acids), and 12% saturates (palmitic and
by an AOCS Honored Student. The award is supported by the Kalus- stearic acids); these values are given as percentage of fatty acid/total
tian estate. fatty acids. The main antioxidant in the oil is α-tocopherol, which
$1,000 scholarship and a certificate. is present at levels of 70–190 mg/kg oil. β-, γ-, and δ-tocopherols
are only present in minor amounts (<10 mg/kg oil). Other nonlipid
CARLOS E. AMIR MALAKI components present in the oil include chlorophylls (11–19 mg/kg
ASTETE, NIK, University oil) and carotenoids (1.0–3.5 mg/kg oil).
Louisiana State of Guelph, The chlorophylls from the flesh and the skin contribute to the
University, Canada— characteristic emerald green color of the oil. Depending on the loca-
USA—Honored Honored Student tion in the mesocarp, the chlorophyll content varies, but the majority
Student of chlorophyll and carotenoids are present in the greener layers of
GERARD G. VERA VAN flesh next to the skin. If avocado skin is included in the pulp during
DUMANCAS, HOED, Ghent malaxing, then the likelihood of extracting more pigments is greater.
Oklahoma State University, Chlorophyll does not contribute to oil stability but can be a problem,
University, Belgium— as chlorophyll can act as a sensitizer for photo-oxidation to occur.
USA—Honored Honored Student Therefore, it is important to store the oil away from light.
Student Carotenoids in avocado fruit have long attracted attention for
their potential anti-carcinogenic effect; these same carotenoids are
JENNIFER E. YU ZHANG, The subsequently extracted into the oil. The most significant carotenoid
LAMBERT, University of present in the oil is lutein (0.5–3.3 mg/kg oil). Lutein is beneficial
University Pennsylvania, for eye health by reducing the progression of age-related macular
of Alberta, USA—Honored degeneration. The cold-pressed avocado oil also contains high levels
Canada— Student and of phytosterols (β-sitosterol being the main sterol present), at 2.23–
Honored Student Manuchehr 4.48 mg/g oil. Based on its fatty acid makeup and the presence of
and Peter and Eijadi these phytochemicals, extra virgin cold-pressed avocado oil is con-
Clare Kalustian sidered to be a healthful oil.
YING ZHONG,
QIN LIU, Memorial
University University of STANDARDS FOR AVOCADO OIL
of Alberta, Newfoundland, The impacts of postharvest procedures, preprocessing treatments,
Canada— Canada— extraction, and storage on the composition, quality, and sensory
Honored Student Honored Student characteristics of avocado oil have been investigated over the last
10 years in NZ in collaboration with Australian and Californian
research groups. Standards have been proposed for avocado oil,
DEBJANI
including extra virgin, virgin, and pure grades of oil (Table 1). These
MITRA, Iowa
standards have been recommended to ensure that avocado oil sold
State University,
is of good quality in terms of standard quality indices, composition,
USA—Honored
and sensory properties. The standards are unique to avocado oil,
Student
where cold-pressed avocado oil is recovered by mechanical extrac-
tion at temperatures less than 50°C, without solvents; water and
enzymes can be used. These standards are important, as the produc-
Ralph H. Potts Memorial Fellowship Award tion and culinary consumption of cold-pressed avocado oil, with its
LINH D. DO, The University of Oklahoma, USA light, distinctive flavor, is increasing worldwide.

$2,000 scholarship, travel stipend, and a plaque. Marie Wong is senior

The Ralph H. Potts Award is presented annually to a lecturer at the Institute
graduate student working in the chemistry of fats and of Food, Nutrition &
oils and their derivatives. The award is sponsored by Human Health, Massey
AkzoNobel to memorialize Ralph Potts, a pioneer in
University (Auckland,
research on industrial uses of fatty acids. ■
New Zealand). She can
be contacted via email at M.Wong@massey.ac.nz. Allan Woolf and
Cecilia Requejo-Jackman are with the New Zealand Institute for Plant
& Food Research Limited (Auckland, New Zealand).

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