Nutritional profile and benefits of avocado oil (Persea americana): An integrative review

Abstract

The aim of this study was to carry out an integrative review on the quality of the lipid profile and bioactive compounds present in avocado oil, as well as its potential benefits to human health. Papers were identified, published in the Scopus, PubMed, Lilacs, SciELO and Web of Science databases, as well as in the Digital Thesis and Dissertation Library. The survey found data on the lipid profiles and bioactive contents of avocado oils extracted from the varieties Margarida, Quintal, Fortuna, Ouro Verde, Hass and Fuerte. Avocado oil is characterized by high levels of monounsaturated fatty acids (60%), intermediate contents of saturated fatty acids (24%) and low contents of polyunsaturated fatty acids (16%). The fatty acid oleic acid (omega-9) is the one with the highest concentration (approximately 55%). The major sterols, tocopherols and carotenoids found were β-sitosterol, α-tocopherol and lutein, respectively. Avocado oil has physicochemical properties similar to those of olive oil. In animal models, it is able to prevent the cerebral and hepatic mitochondrial dysfunction induced by diabetes, associated with a reduction in oxidative stress, LDL-c and lipid peroxidation. Its benefits are attributed mainly to the oleic acid concentrations for their cardio-protective activity, β-sitosterol for its anti-inflammatory properties, and α-tocopherol and lutein for their antioxidant properties. Thus avocado oil stands out for its high contents of monounsaturated fatty acids and bioactive compounds such as tocopherols, carotenoids and phytosterols. Analyses in animal models coupled with quality and safety analyses have attested to the benefits of avocado oil and the possibility of introducing it for edible use, replacing inferior quality oils and creating a new gastronomic alternative for the consumer.