Avocado (Persea Americana Miller), is a fruit with significant nutritional quality, such as high levels of fatty acids, fibers, proteins, antioxidant compounds, vitamin E, β-carotene and minerals, particularly iron (Daiuto et al., 2014). Antioxidants are compounds that are able to inhibit and/or reduce the effects of free radicals. They can be described as the compounds that protect cells against harmful effects of oxygenated and nitrogenous free radicals from oxidative processes (Soares et al., 2005). Antioxidant compounds, such as vitamin E and C, carotenoids, and phenolic compounds, can be found in avocado pulp (Ali et al., 2008). Avocado pulp can also provide an oil with great characteristics, rich in oleic acid (omega-9) and high levels of sterols. These substances together are able to positively influence the metabolic control of cholesterol, and prevent cardiovascular diseases (La Rosa et al., 2010). On 2016, Brazil obtained production of 195,492 tons (Food and Agriculture Drganization of the United Nations, 2018).