C. X. TanS. S. TanS. T. Tan2024-10-302024-10-302017-09-05https://doi.org/10.1007/s11746-017-3042-7https://dspace-cris.utar.edu.my/handle/123456789/5649<jats:title>Abstract</jats:title><jats:p>A study was conducted to compare the physicochemical properties of Hass avocado oil from different geographical locations (Mexico, Australia, United States and New Zealand). Regardless of geographical origins, Hass avocado pulp was characterized by high lipid content (61.27–62.66%). Among Hass avocados of different origins examined, avocado oil of New Zealand origin exhibited the lowest saponification value. The <jats:italic>L</jats:italic>*, <jats:italic>a</jats:italic>* and <jats:italic>b</jats:italic>* values for avocados of New Zealand origin were higher than others, translating into the oil being the lightest in color and containing more red and yellow pigments. The predominant fatty acids in the Hass avocado oil were oleic (42.59–50.97%) and palmitic (20.61–25.63%) acids, whereas the predominant triacylglycerols (TAGs) were OOO (21.41–34.69%) and POO (19.65–24.68%), where O and P denote oleic and palmitic acids, respectively. The melting curves of Hass avocado oil displayed three endothermic peaks, whereas the crystallization curves displayed two endothermic peaks. Hass avocado oil of New Zealand origin contained a significant amount of natural pigments and unsaturated compounds (unsaturated fatty acids and tri‐unsaturated TAGs) than Mexico, Australia and United States origins.</jats:p>journal-article