Avocado oil is extracted from the fruits of Persea Americana commonly known as avocado. It is a tree native to the State of Puebla in Mexico. Avocados are commercially valuable fruit and are cultivated in tropical climates throughout the world, producing a green -skinned, pear -shaped fruit that ripens after harvesting. It is used as an ingredient in food and as cooking oil. It is having regenerative and moisturizing properties and hence is used in cosmetics. It is also used as a carrier oil for other flavors. It is high in monounsaturated fats and Vitamin E. As a culinary oil, avocado oil compares well with olive oil. Like olive oil, avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit.
Technical Details
| Botanical Name | Persea americana |
| Common Name | Avocado, Alligator Pear (English); Aguacate, Palta (Spanish) |
| Family | lauraceae |
| Parts Used | Fruit |
| Origin | India |
| Mode Of Extraction | Steam Distillation |
| Active Components | Oleic acid, Linolic acid, Palmitic acid |
| Description | Clear Transparent Liquid |
| Appearance | Colourless to slightly yellowish brown coloured liquid |
| OrganolepticProperties | Sweet smell and Bland Taste Taste |
| Refractive Index | 1.4593 - 1.4646 |
| Specific Gravity | 0.910-0.915 |
| Solubility | Insoluble in water, Soluble in Organic solvents |
Storage: Well Closed in Air Tight containers away from sunlight and heat. Amber colour Glass containers are preferable
Uses: As a fragrance and flavor ingredient, Aromatherapy oils, spa's oils, as a herbal ingredient in cosmetic and medicinal Products.
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