The aim of this study was to analyze the effect of different conditions of electric field (voltage 3 kV cm$^{-1}$, 60 Hz, 10 and 180 s; 720 Hz, 10 and 180 s) as method on preservation up to 365 days on oil extracted of the avocado pulp. Unsaturated fatty acid oxidation in crude avocado oil was analyzed by Fourier transform infrared spectroscopy technique in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field caused minimal changes on unsaturated fatty acid of avocado oils, then is a suitable method to preserve the crude oil composition of avocado with minimal modifications during a long storage.