Phenolic compounds from mango (M. indica) seed kernels (MSK) var. Sugar were obtained using supercritical CO₂ and EtOH as an extraction solvent. For this purpose, a central composite design was carried out to evaluate the effect of extraction pressure (11–21 MPa), temperature (40–60 °C), and co-solvent contribution (5–15% w/w EtOH) on (i) extraction yield, (ii) oxidative stability (OS) of sunflower edible oil (SEO) with added extract using the Rancimat method, (iii) total phenolics content, (iv) total flavonoids content, and (v) DPPH radical assay. The most influential variable of the supercritical fluid extraction (SFE) process was the concentration of the co-solvent. The best OS of SEO was reached with the extract obtained at 21.0 MPa, 60 °C and 15% EtOH. Under these conditions, the extract increased the OS of SEO by up to 6.1 ± 0.2 h (OS of SEO without antioxidant, Control, was 3.5 h). The composition of the extract influenced the oxidative stability of the sunflower edible oil. By SFE it was possible to obtain extracts from mango seed kernels (MSK) var. Sugar that transfer OS to the SEO. These promissory extracts could be applied to foods and other products.

The growing demand for healthier lipid alternatives has driven interest in oleogels as promising substitutes for the conventional saturated and trans fats in foods systems. In this context, this study explores the formulation and characterization of oleogels based on avocado oil (Persea americana var. Lorena) and monoglycerides, as an alternative to conventional saturated fats. Hydraulic compression was used to extract the oil, and the formulation was optimized using a Box–Behnken experimental design, evaluating the effects of temperature (70–90 °C), monoglyceride concentration (4–8%), and heating time (15–45 min) on oil retention capacity (ORC) and firmness. Results showed that temperature and concentration significantly influenced ORC and firmness, while heating time had no relevant effect. The optimal formulation achieved 85.95% ORC, 1.09 N firmness, and superior oxidative stability (41.71 h vs. 10.80 h in pure oil, Rancimat test). The obtained oleogel exhibited good mechanical and thermal properties, with an elastic-dominant rheological profile and higher oxidation resistance compared to unmodified avocado oil. These findings indicate that the avocado oleogels structured with monoglycerides have potential applications in the food and cosmetic industries, although further improvements in structural stability are recommended to broaden their range of applications.