Quality and purity of commercial avocado oils under the new Codex Alimentarius standard: A comparative analysis with virgin olive oils

Avocado oil (AO) is a valuable product in an expanding industry due to its numerous beneficial health properties. This study analyses the composition of avocado oil (AO) and virgin olive oil (VOO) samples from food stores, with the double aim of comparing both oils and assessing avocado oil compliance with the new Codex Alimentarius standard. Oils were characterised by physicochemical indices (free fatty acids, peroxide value, K 232 and K 270 ), Oxidative Stability Index (OSI), fatty acid composition, phytosterol and tocopherol contents, fluorescence spectroscopy, and sensory analysis. AOs highly complied with the Codex limits, although some samples failed in specific fatty acid or sterol criteria. Tocopherol content in AOs were highly variable (88–414 mg/kg), whereas VOOs exhibited more homogeneous profiles (282–382 mg/kg). Quality indices suggested more advanced degradation in AOs (FFA 0.95–1.74%, PV up to 29.5 meq O₂/kg) than in VOOs (FFA ≤ 0.21%, PV ≤ 10.4 meq O₂/kg), consistent with lower oxidative stability (10.7 h vs. 25.6 h) and fluorescence spectra. These findings emphasise the need for standardised legislation to guarantee high-quality avocado oil and ensure labelling that provides detailed information about avocado variety, origin, and extraction method. • Avocado oils were characterised by the new Codex (CXS 210-1999, 2024 amendment). • Quality parameters not included in the Codex were also considered. • Commercial avocado oils showed high variability in physicochemical parameters. • Avocado oil fluorescence spectra proved high differences in degradation levels. • Findings confirmed the importance of continued avocado oil quality standardization.