TY - JOUR
T1 - Effect of electric field treatment on unsaturated fatty acid in crude avocado oil
AU - Ariza-Ortega, José Alberto
AU - Ramírez-Moreno, Esther
AU - Díaz-Reyes, Joel
AU - Cruz-Cansino, Nelly del Socorro
PY - 2014/9/1
Y1 - 2014/9/1
N2 - The objective of this study was to evaluate the stability of the fatty acids in avocado oil when the product is subjected to different conditions of electric field treatment (voltage: 5 kV cm(-1); frequency: 720 Hz; treatment time: 5, 10, 15, 20, and 25 min). Fatty acids were analyzed by Fourier transform infrared spectroscopy in the mid-infrared region. Electric field is a suitable method to preserve the oil quality and composition with minimal modifications in unsaturated fatty acids.
AB - The objective of this study was to evaluate the stability of the fatty acids in avocado oil when the product is subjected to different conditions of electric field treatment (voltage: 5 kV cm(-1); frequency: 720 Hz; treatment time: 5, 10, 15, 20, and 25 min). Fatty acids were analyzed by Fourier transform infrared spectroscopy in the mid-infrared region. Electric field is a suitable method to preserve the oil quality and composition with minimal modifications in unsaturated fatty acids.
UR - http://www.scopus.com/inward/record.url?scp=85027944893&partnerID=8YFLogxK
U2 - 10.1007/s11130-014-0434-9
DO - 10.1007/s11130-014-0434-9
M3 - Artículo
SN - 0921-9668
VL - 69
SP - 268
EP - 269
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
IS - 3
ER -