Table 1.

Composition (%) of the common fatty acids of avocado oil.

Varieties and/or Country of Origin	Palmitic 16:0	Estearic 18:0	Palmitoleic 16:1 Ω7	Oleic 18:1 Ω9	Linoleic 18:2 Ω6	α linolenic 18:3 Ω3	Ref.
HASS	18,62	0,49	8,47	60,17	10,97	0,98	[51]
	13.4	0.6	3.9	65.3	15.2	1.3	[46]
	17.37 ± 0.0015	0.63 ± 0.0002	7.52 ± 0.0002	62.89 ± 0.0019	10.64 ± 0.0004	0.72 ± 0.0001	[37]
	18.17 ± 0.02	0.37 ± 0.00	4.03 ± 0.01	51.76 ± 0.04	11.12 ± 0.01	0.59 ± 0.00	[52]
	13.7 ± 1.5	-	3.4 ± 0.4	67.4 ± 3.0	14.4 ± 1.8	1.1 ± 0.01	[53] 3
Australia	25.63 ± 0.11	0.45 ± 0.16	7.29 ± 0.05	42.59 ± 0.16	20.87 ± 0.10	3.19 ± 0.06	[1]
México	22.59 ± 0.23	0.24 ± 0.02	11.63 ± 0.13	49.19 ± 0.57	14.72 ± 0.06	1.63 ± 0.16
New Zealand	20.61 ± 0.16	0.30 ± 0.01	10.31 ± 0.03	50.97 ± 0.30	16.10 ± 0.11	1.72 ± 0.02
United States	22.24 ± 0.05	0.93 ± 0.08	13.14 ± 0.01	47.69 ± 0.03	14.47 ± 0.01	1.54 ± 0.00
FORTUNE	10. 75	0.48	3.14	74.32	10.03	0.85	[51]
	20.5	0.5	6.8	60.6	13.2	-	[47]
BACON	12.16 ± 0.04	0.38 ± 0.01	6.57 ± 0.01	61.72 ± 0.30	8.30 ± 0.02	0.44 ± 0.00	[52]
PINKERTON	16.93 ± 0.03	0.43 ± 0.01	7.33 ± 0.05	57.39 ± 0.18	8.25 ± 0.02	0.56 ± 0.00	[52]
MARGARIDA	23.66		3.58	47.20	13.46	1.60	[54]
FUERTE	21.312 ± 0.550	0.762 ± 0.021	2.391 ± 0.188	64.436 ± 0.666	9.147 ± 0.030	0.467 ± 0.016	[55]
	12.37 ± 0.01	0.51 ± 0.01	7.58 ± 0.00	64.62 ± 0.20	8.46 ± 0.02	0.47 ± 0.00	[52]
BREDA	19.9–21.3	-	2.7–7.0	57.1–64.5	10.6–11.0	0.4–0.6	[10] 1
CRIOLLA MEXICANA	28.12–34.48	0.23–1.07	6.64–8.5	40.73–42.72	15.52–18.88	1.51–2.14	[24] 2
DE MALASIA	30.37 ± 0.06	1.30 ± 0.01	5.22±0.02	43.65 ± 0.04	17.45 ± 0.04	2.03 ± 0.01	[49]
REED	18.18	0.40	6.56	60.25	13.03	1.40	[51]
ANTILLANA	18.87	0.59	4.16	63.07	11.83	1.32	[51]
VARIETY NO INDICATED	18.74 ± 0.06	0.51 ± 0.00	7.88 ± 0.01	54.40 ± 0.10	10.87 ± 0.01	0.61 ± 0.00	[3]
	12.87	1.45	3.86	57.44	18.70	0.92	[53]

¹ composition studied under different extraction methods (cold pressed and solvents); ² composition studied under different extraction methods (solvents, SCO₂, and UAAE); ³ in conditions similar to natural ripening.