Abstract
The quality of avocado oil is influenced by multiple factors, including cultivar, growing region, drying method, harvest season, fruit maturity, extraction technique, and storage conditions. This review aims to show how fatty acid profiles (FAP), combined with principal component analysis (PCA), can be used to characterize avocado oil based on various established factors. A total of 23 peer-reviewed articles were included, encompassing 143 data points. PCA was applied as an exploratory tool to reduce dimensionality and visualize patterns in the data. Among the evaluated variables, the fruit part emerged as the most influential determinant, allowing clear categorization of avocado oils based on whether the pulp, peel, or seed was used. Additional separation was achieved based on varietal, geographical origin, harvest month, and extraction method. However, insufficient evidence was found to support consistent differentiation based on ripening stage or drying protocol. These findings also highlight key research gaps and underscore the need to update FAP standards to include oils derived from whole fruits, varied grades, and diverse extraction technologies, advancing sustainability and minimizing food waste.