Avocado (Persea americana) Virgin Plant Oil

Used Part: Fruit

Extraction: Cold Pressed with centrifugation, unrefined (virgin). About 10kg of fruit is needed to produce 1 L of oil.

Main Components: Avocado oil, just like olive oil, is rich in monounsaturated fatty acid (approx. 80% of fatty acids). The content in palmitoleic acid is a specific of avocado as well as its higher value in alpha-linolenic acid (omega-3), which balances positively the ratio between omega-3 and omega-6. It is also known for its outstanding value in unsaponifiable matter: 5% (compared to a maximum of 1% for other oils).

Oil Characteristics: The oil presents a rich green color Avocado oil is highly resistant to oxidation when it is extracted from good quality fruits by centrifugation. Low temperature processing maintains a good level in tocopherol and enhances conservation. It can be of up to two years if the container protects the oil from sunlight. Avocado oil’s stability in terms of oxidation translates into a high thermal resistance, with a smoke point over 250°C. Centrifugation as a process also presents the advantage of preserving the fruit’s subtle aroma.

Properties: Softening, hydrating, skin protector, regenerating, fortifying, enhances cell regeneration, gives back elasticity to skin, protect facial skin from all exterior aggressions (sun rays, to dry winds, cold temperatures)

Culinary
It has been proven that a regular consumption of avocado presents a positive effect on cholesterolemia. After seven days of eating avocado in good quantity, patients suffering hypercholesterolemia have seen their levels lower by an average of 17%. These patients have also shown a 22% decrease of their LDL cholesterol and triglycerides levels, as well as an increase of 11% of the (good) HDL cholesterol.

The richness of avocado oil in monounsaturated fatty acids is comparable to olive oil. The beneficial effects of cardiovascular protection related to the Mediterranean Diet are partly associated to the place occupied by those fatty acids instead of saturated fats. The sterols in the unsaponifiable fraction of avocado oil, specifically sitosterol, complement this action by limiting the absorption of cholesterol in the intestine. Lowering of blood cholesterol level is measured with an intake of a minimal 1 g of phytosterols per day. With its high content in phytosterols (5% in the oil), a table spoon will bring about 80% of the gram. Also beneficial is the presence of carotenoïds, which are antioxidants as well as precursors of vitamin A, crucial for vision. Finally, the presence of tocopherols and polyphenols reinforce the antioxidant property of the oil.