Avocado oil is derived from the fruit of the avocado tree (Persea Gratissima) through various extraction processes. It is characterized by its nutritional composition and technological properties, which have garnered significant consumer interest.
The oil is extracted from the fleshy part of the avocado fruit, known as the mesocarp tissue. Different extraction methods, such as cold-pressing or centrifugation, can be employed to obtain avocado oil with desired quality and yield.
Avocado oil is known for its high smoke point, making it suitable for cooking purposes. It contains a favorable balance of monounsaturated and polyunsaturated fatty acids, including oleic acid and linoleic acid, which contribute to its nutritional value. The oil also serves as a source of antioxidants and essential fatty acids, which are beneficial for skin health.
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|Botanical name||Persea gratissima|
|Origin||Fixed oil obtained from persea gratissima.|
|Appearance||Colorless to yellow|
|Refractive Index||1.397 - 1.544 @20°C|
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