Avocado Oil

Avocado (Persea americana Mill.) is a fruit native to Central America, grown in warm temperate and subtropical climates throughout the world. Avocado oil is oil pressed from the avocado fruit. Its mild taste and high smoke point make it a popular cooking oil, but you can also consume it raw. Avocado oil is very similar to olive oil in terms of utility and nutritional value. Avocado oil is also frequently applied directly to the skin as a moisturizer, and can be found in many cosmetics and skin care products.

Avocado oil has attracted growing interest in terms of human nutrition, mainly because the lipid content is rich in monounsaturated fatty acids, which could exert many cardiovascular benefits, and also other important functions, including the prevention of cancer, increasing the absorption of lipophilic functional compounds in the body, antioxidant activity, and wound healing.

There are several common methods of Avocdo fruit extraction, comprising conventional and contemporary extraction techniques. The conventional extraction techniques normally use physical and solvent procedures. Methanol and acetone are the commonly used solvents for the extraction of Avocado oil. One of the examples of the contemporary extraction technique is accelerated solvent extraction (ASE). It is a solid–liquid extraction process conducted at high pressures of 10–15 MPa and high temperatures of 50°C–200°C. This method has advantages over traditional extraction methods due to the huge reduction in the amount of extraction time and solvents used. This method uses water, ethanol, or their mixtures which are generally recognized as safe (GRAS) solvents for the extraction of phytochemical compounds. Meanwhile, ASE produces a higher yield compared to other traditional methods