Standard for Avocado Oils Needed

A recent study showing that four out of five samples of commercially available avocado oils were either rancid or adulterated generated a few negative headlines, but probably passed most consumers by, said a FoodNavigator-USA report on July 18.  However, co-author Dr. Selena Wang said it should serve as a wake-up call for industry, which urgently needs standards as the category continues to grow. Recent SPINS data show that avocado oil has continued to gain traction with US consumers and is seen competing with other oils including coconut oil. 

In the study, published in the journal Food Control, Dr. Selena Wang and Hilary Green from UC Davis tested 22 samples from retail and online stores from all major domestic and imported brands and oil types (e.g. refined, extra virgin etc.). Oil quality was determined using free fatty acidity (FFA), peroxide value (PV), and specific extinction in ultraviolet (UV) absorbances in addition to chlorophyll and tocopherol content. The authenticity of the oil was assessed using the fatty acids, sterols and triacylglycerols (TAGs) profiles.  

Results showed majority of the 22 samples were of low quality with five of the seven oils labeled as “extra virgin” having high FFA values, while six of the nine “refined” oils had high PV.  The FFA, PV and specific extinction in UV data demonstrated that these oils have undergone lipolysis and oxidation, respectively, said Dr. Wang.  It was found six were adulterated with oils (soybean, sunflower, safflower) while 15 were rancid (oxidized before the expiration date) degrading the oils flavor and health benefits.