Chapter 2 - Naturally occurring high-oleic oils: Avocado, macadamia, and olive oils

Abstract

High-oleic oils offer excellent oxidative stability and low-temperature fluidity properties for many applications. In this chapter, three naturally occurring high-oleic oils—avocado, macadamia, and olive oils—and various aspects of their origin, production, oil processing technologies, yield, properties, major and minor constituents, and their use and health and nutritional benefits are described. Macadamia oil has the highest monounsaturated oil content (80%) among common edible oils, followed by olive oil (74%) and avocado (65%). Recently, palmitoleic acid has been shown to be a lipokine with many beneficial health effects such as antiinflammatory properties, reduction in body weight, blood glucose and triglyceride levels, and improved insulin sensitivity. Olive oil contains minor quantities of palmitoleic acid (0.3%–3.5%), whereas avocado oil contains moderate amounts (4%–13%), but macadamia nut oil is a good source of palmitoleic acid from 17% to 20%. In addition to the high concentration of monounsaturates, the main source of health, nutrition, and pharmacological properties of these oils come from their minor components that constitute phytosterols, tocopherols, phenols, squalene, carotenoids, and others.