Authenticity of avocado and olive oils used as ingredients in commercially processed foods — University of California, Davis.
Researchers analyzed oils extracted from 74 commercially available chips, mayonnaise products, and salad dressings labeled as containing avocado oil or olive oil. Using fatty-acid and sterol profiles, they compared the oils with established standards for authentic avocado and olive oil. Overall, 89% of avocado-oil-labeled products showed compositions inconsistent with authentic avocado oil.
The difference between the two oils was substantial. 93% of avocado-oil chips, 71% of avocado-oil mayonnaise, and 100% of avocado-oil salad dressings were classified as inconsistent. By comparison, 90% of olive-oil chips and 100% of the olive-oil mayonnaise and dressings tested were consistent with authentic olive oil.
The study raises concerns about the accuracy of avocado-oil claims on some processed foods. Researchers found chemical patterns suggesting that many avocado-oil-labeled products may contain oils inconsistent with authentic avocado oil, while the olive-oil products tested showed substantially better compliance. Laboratory testing also indicated that normal frying and emulsification were not enough to explain the large differences found in the commercial products.
Higher prices did not reliably indicate authenticity, and the researchers caution that the study was limited in geographic scope and sample size, so the results shouldn't be interpreted as representing every product on the U.S. market.