Abstract
The digestion process of edible oil involves the disintegration of the physical structure of lipids and the release of chemical components.This study, based on the standard INFOGEST in vitro digestion model, systematically analyzed the particle size, ζ potential, free fatty acid (FFA) release, micromorphology and the bioaccessibility of nutrients of avocado oil (AO). The digestion of AO is stable and FFA release rate of AO is 69.92 ± 1.78%. And the bioaccessibility of unsaturated fatty acids is 43.54 ± 1.24 g/100 g, that of saturated fatty acids is 8.62 ± 0.30 g/100 g, and that of total sterols is 267.27 ± 22.82 μg/g, and that of squalene is 50.35 ± 1.96 μg/g. This study explored the digestive characteristics of AO and the bioaccessibility of its nutritional components from a digestive perspective, providing a scientific basis for the actual nutritional and health effects of AO.