Ahmad Kamrullah Aras, Agustina Ari Murti Budi Hastuti, Anjar Windarsih, Abdul Rohman
Avocado oil is recognized as a premium vegetable oil due to its distinctive fatty acid composition, particularly its high content of oleic acid (C18:1). The nutritional and oxidative quality of this oil is strongly affected by multiple intrinsic and extrinsic factors that modulate its lipid profile. Understanding these determinants is crucial for optimizing both the nutritional value and labeling of avocado oil in the context of modern dietary assessment systems. This study systematically reviews the influence of genetic (cultivar and breed), agronomic and environmental (altitude, climate, soil fertility), physiological (fruit part, maturity, and harvest time), and technological factors (drying, extraction, purification, and storage) on the fatty acid composition of avocado oil. Fatty acid biosynthesis at the molecular level is also discussed to elucidate the balance among monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and saturated fatty acid (SFA). Furthermore, the Nutri-Score 2023 algorithm was applied to 180 fatty acid datasets from published studies to assess the nutritional categorization of avocado oil. Most avocado oil samples were classified within Nutri-Score categories B and C, reflecting moderate to high nutritional quality. Oils derived from the Hass cultivar, ripe fruits, and cold extraction methods exhibited higher MUFA proportions and superior Nutri-Scores, driven by reduced SFA content. These findings highlight the interplay of biological and processing factors in shaping oil composition and emphasize the potential of Nutri-Score-based evaluation to enhance nutritional labeling and consumer understanding of edible oils.