Moreover, the nutritional value of processed oils is lowered by processing, as nature designed foods so that both unsaturated fatty acid s and vitamin E complex occur together in the same foods (Gur and Harwood, 1991). Processing destroys this vitamin. There was a modification of the volatile compounds in virgin olive oil after treatment with hot water (Perez et al ., 2003). Vega-Lopez et al . (2006) reported that plasma fatty acid profiles are altered when palm and partially hydrogenated soy oils are compared to soy and canola oils. Trans fatty acid s are formed during dehydrogenation of oils and this is done to improve oxidative stability and functionality of oils (King and White, 1999). Several workers have associated changes in lipid profile of oils, to processing (Wilson et al ., 2005; Pedersen et al ., 2005). Ortiz et al . (2004) also showed that mode of extraction of oil has an effect on the microstructure of Avocado pulp.