International Journal of Neutrosophic Science IJNS 2690-6805 2692-6148 10.54216/IJNS https://www.americaspg.com/journals/show/2858 2020 2020 Technical University of Cotopaxi, Cotopaxi, Ecuador MarĂ MarĂ­a Technical University of Cotopaxi, Cotopaxi, Ecuador Cristian I. Cuchipe Chacha State Technical University of Quevedo. Los RĂ­os. Ecuador Vicente A. GuerrĂ³n Troya Tashkent State University of Economics, Uzbekistan Kholmuminov Shayzak Rakhmatovich Avocado oil is defined by the composition of the fruit and its nutritional value, which according to previous studies suggests that it provides health benefits, reduces cardiovascular disease, and provides anti-inflammatory and antioxidant effects. However, the nutritional value is determined by the amount of acid. Monounsaturated and polyunsaturated fatty acids make this product useful in cooking. The quality of the oil is affected by the method and conditions of extraction, as these processes affect the preservation of nutrients and beneficial properties of avocado oil. This study aimed to conduct a Neutrosophic analysis of avocado oil extraction conditions depending on the cultivar, dehydration and cold pressing conditions. As a result, the physicochemical properties of the reaction variables were determined and the values of acidity, moisture, density, and impurities were obtained for the oil obtained from the Hass variety by dehydration and pressing. 2024 2024 82 92 10.54216/IJNS.240406 https://www.americaspg.com/articleinfo/21/show/2858