Sterolic composition of the unsaponifiable fraction of oil of avocado of several varieties
Keywords:Avocado oil, Avocado (variety), Sterol (composition)
The study of the sterolic composition of the unsaponifiable fraction of oil obtained from several varieties of avocados (Bacon, Fuerte, Hass, and Reed) there is not any difference among several areas, sizes and pick up dates for the same variety, but there are differences that depend on the analysed variety, therefore it is possible to concluir that an itemized analysis of the sterolic composition of the oil may be an avocado variety indicator.
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