A study by the University of California, Davis showed that only 31% of the avocado oil tested was pure, while 36% was of the commercial grade, and the cheaper ones could be contaminated. Following this, researchers want to establish acceptable standards of purity and quality of avocado oil, and they will find medical records to choose the most knowledgeable, which benefits consumers and fair producers in the market.
Scientists have discovered markers that can help professional consumers choose the right products.
Recently, avocado oil has gained popularity for its cardiovascular benefits and various culinary uses. However, the type of avocado oil available in the market varies greatly. Some products, advertised as “pure” avocado oil, often contain other oils or additives. Unfortunately, as of now, there are no strict rules that describe the fat and body content of avocado oil.
A team of researchers from the University of California, Davis, analyzed 36 privately-known avocado oil products, and found them to be pure and healthy. These private label products are usually manufactured by an outside company but are sold under the label of a grocer or retailer.
Their results, published in the journal Food Restrictions, shows that 31% of the samples tested were pure, and 36% were of advertising quality. Quality refers to whether the oil is fresh or has deteriorated due to aging, heat, or drying. For purity, researchers measured fatty acids, sterols, and other components that distinguish avocado oil from other oils.
The study included oils purchased from 19 retailers in the US and Canada with varying prices. They found that cheap oil can be contaminated with other oils.
“We found that cheaper drugs showed a higher chance of adulteration, but higher prices did not guarantee purity or quality,” said Selina Wang, assistant professor of Cooperative Extension in the Department of Food Science and Technology. He and Hilary Green, a postdoctoral researcher at UC Davis, co-authored the paper.
The researchers also identified fat markers in avocado oil that retail professionals can use to make informed decisions when choosing suppliers. In this way, consumers can feel confident about the products they buy.
This is the second detailed study conducted by UC Davis researchers on the quality of avocado oil sold in the US.
“This study shows that although progress has been made in sustainable development since we started studying the market in 2020, there are still problems with the purity of avocado oil and this extends to conventional oil,” Wang said.
Avocado oil levels
Since the release of the first UC Davis study, Wang said there has been a concerted effort by researchers, industry leaders, and government agencies to establish acceptable standards. An Avocado Oil Expert Group was formed in collaboration with the American Oil Chemists’ Society to discuss potential policy and future research projects.
Wang’s research team has been studying how environmental factors such as the variety of pears, harvest time, origin, and processing methods can affect the composition of avocado oil. They want to create standards that will adapt to the changing environment and identify any adultery.
Wang hopes that the findings of this study will help establish standards that benefit consumers and producers of avocado oil who want to compete in a fair market.
“I am optimistic about the future of the avocado oil industry,” Wang said. “It is a valuable product that is very much in demand by consumers, similar to what I saw with olive oil 10 years ago. Good and clean olive oil will go a long way, where I see avocado oil going, if we can set the right standards and eliminate fake products.”
Reference: “Whiteness is the color of avocado oil written individually” by Hilary S. Green and Selina C. Wang, 8 May 2023, Food Restrictions.
DOI: 10.1016/j.foodcont.2023.109837
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