Basic information
- Name:
Fats and Glyceridicoils, avocado
- Superlist Name:
- Avocado Oil
- CAS No.:
8024-32-6
- Molecular Weight:
- 0
- Deleted CAS:
- 84695-98-7
- Synonyms:
- Oils,avocado;Oils, glyceridic, avocado;Avocado oil;Avocadol;Calavos oil;CorpureAvocado;Lipoval A;
- EINECS:
- 232-428-0
- Hazard Symbols:
- Risk Codes:
- 36/37/38
- Safety Description:
- A severe skin and eye irritant. When heated to decomposition it emits acrid smoke and irritating vapors. Details
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Chemistry
Product Name: Avocado oil
Molecular Formula: Unspecified
CAS NO: 8024-32-6
Classification Code of Avocado oil (CAS NO.8024-32-6): Skin / Eye Irritant ; TSCA UVCB
Density: 0.92 g/mL at 20 °C
Storage temp: 2-8°C
Uses
As a food oil, Avocado oil (CAS NO.8024-32-6) is used for lubrication and in cosmetics where it is valued for its regenerative and moisturizing properties. Also it is used as an ingredient in other dishes, as well as a cooking oil.
Production
Avocado oil (CAS NO.8024-32-6) is one of few vegetable oils not derived from seeds. It is pressed from the fleshy pulp surrounding the avocado pit. As a culinary oil, it compares well with olive oil.
Toxicity Data With Reference
| 1. | skn-rbt 500 mg/24 H SEV | JEPTDQ Journal of Environmental Pathology and Toxicology. 4 (4)(1980),93. | ||
| 2. | eye-rbt 100 mg | JEPTDQ Journal of Environmental Pathology and Toxicology. 4 (4)(1980),93. |
Consensus Reports
Reported in EPA TSCA Inventory.
Safety Profile
A severe skin and eye irritant. When heated to decomposition it emits acrid smoke and irritating vapors.
Hazard Codes of Avocado oil (CAS NO.8024-32-6): 
Xi
Risk Statements: 36/37/38
R36/37/38: Irritating to eyes, respiratory system and skin.
Safety Statements: 26-36
S26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S36: Wear suitable protective clothing.
Specification
Avocado oil ,its cas register number is 8024-32-6. It also can be called Oils, glyceridic, avocado ; Oils, avocado and Fats and Glyceridic oils, avocado . Because the avocado is a year-round crop, some olive oil plants, particularly in Australia and New Zealand, process olive oil during the olive season, and Avocado oil (CAS NO.8024-32-6) during the rest of the year. Grading of avocado oils suitable for cooking was introduced by Olivado in New Zealand in 1999. Research cited by Olivado, a New Zealand-based manufacturer of olive and avocado oils, places avocado on par with olive oil for its apparently healthful ratio of saturated and unsaturated fats. It has an unusually high smoke point of 491°F (255 °C), and functions well as a carrier oil for other flavors.
