Stability of avocado oil during heating: Comparative study to olive oil

► The high MUFA and phytosterol content and their stability in avocado oil make of it a healthy option for culinary treatment. ► Avocado oil showed similar stability than olive oil when heated at 180 °C for 9 h. ► Vitamin E was inversely correlated with TBARs and disappear at 4-5 h in both oils. ► Profile of phytosterols of avocado and olive oil were characterised by GC-MS.