Is avocado acidic
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Is Avocado Acidic?
Acidity in Avocado Pulp
The acidity in avocado pulp varies depending on its proximity to the skin and the stem. Research indicates that the actual acidity in the pulp increases outwardly toward the skin and from the stem toward the tip end. This gradient suggests that the outer, better-aerated tissues are more acidic because carbon dioxide, which tends to make tissues more alkaline, is more quickly removed in these areas 1.
Lipid and Fatty Acid Composition
Avocado is rich in lipids and fatty acids, particularly monounsaturated fatty acids like oleic acid, which constitutes about 50% of the monounsaturated fatty acids in the fruit. This high lipid content contributes to the overall nutritional value of avocados but does not significantly affect their acidity 2.
Impact of Fermentation on Acidity
Lactic acid fermentation of avocado puree can increase the levels of certain bioactive compounds and antioxidants. This process involves the metabolism of oleic and linoleic acids by lactic acid bacteria, which can lead to the production of various fatty acid derivatives. However, this fermentation process primarily enhances the antioxidant activity rather than significantly altering the inherent acidity of the avocado 3.
Avocado Oil Acidity
The method of oil extraction from avocados can influence its acidity. For instance, oil extracted from microwave-dried avocado pulp using expeller pressing exhibits low acidity (0.2% oleic acid) and high oxidative stability. This low acidity makes the oil suitable for consumption as an edible oil 7.
Conclusion
In summary, while the acidity in avocado pulp varies depending on its location within the fruit, avocados are generally not considered highly acidic. The lipid and fatty acid composition, as well as the method of oil extraction, can influence the overall acidity, but these factors do not make avocados significantly acidic. Therefore, avocados can be enjoyed as part of a balanced diet without concern for high acidity levels.
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