Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques

The quality characteristics, bioactive phytochemicals, volatile compounds, and antioxidant capacities of virgin avocado oil extracted using a couple of green methods, namely, subcritical CO₂ extraction (SCO₂) and ultrasound‐assisted aqueous extraction (UAAE), are compared with the oil extracted using the conventional solvent extraction. Results indicate the quality properties of avocado oil are unaffected by extraction methods. The total phenolic content of avocado oil is in the range of 111.27–130.17 mg GAE/100 g and the major phytosterol is β‐sitosterol (1.91–2.47 g kg⁻¹). Avocado oil extracted using SCO₂ exhibits two to four times greater levels of α‐ and γ‐tocopherols than solvent extraction and UAAE. The volatile components associated with nutty and grassy flavors are only detected in avocado oil extracted under low‐temperature extraction conditions such as SCO₂ and UAAE. Based on the antioxidant capacity tests, avocado oil obtained by SCO₂ exhibits the strongest antioxidant capacity compared with solvent extraction and UAAE. Practical Applications: Virgin avocado oil extracted using subcritical CO₂ method exhibits superior levels of tocopherols content and antioxidant capacity than ultrasound‐assisted aqueous and conventional solvent methods. Subcritical CO₂ is a promising oil extraction technique to obtain solvent‐free avocado oil with potential uses in functional foods and health care products. Virgin avocado oil is extracted using subcritical CO₂ and ultrasound‐assisted aqueous techniques. The properties of the oil are compared with conventional solvent‐extracted oil. The percentage of antioxidant activity decreases in the order of SCO₂‐extracted oil > solvent‐extracted oil > UAAE‐extracted oil.