The botanical name for avocado oil is Oleum Perseae Americanae. The oil is not extracted from the seed of the fruit rather from the pulp of the avocado fruit which is known to be originated in Australia and New Zealand. Well, the oil is most probably produced from smashed up and destroyed avocados. It is known to have a very high smoke of near about 255 degree Celsius and the density of the oil is estimated to be 0.92g/ml at 20 degree Celsius. The chlorophyll content in the plant is in excessive amount which is responsible for the emerald green color of the oil. The oil is classified to be edible oil rather than being an herb. As gastronomic oil it is well compared with olive oil with similar fat content and protects the oil from knock down during heating.
The oil blends purely well with all other carrier oil and is used in diluting essential oil therefore merging with essential oils too.
Its general composition includes fatty acids, minerals, vitamins, salt, phosphoric acid, and phytosterols. Other acids present in the oil are palmitic, linoleic, myristic, stearic acids along with some amount of magnesium, zinc and chlorophyll.
|Product Code||SVA - 228|
|Botanical Name||Persea Americana|
|Methods of Extraction||Cold Pressed|
|Color & Odor||Pale yellow to golden yellow liquid & Characteristic odor|
|Country of Origin||India|
|Refractive Index||1.460 – 1.470 @ 20°C|
|Specific Gravity||0.910 – 0.920 @ 20°C|
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