Abstract
The main objective of this study was to evaluate the stability of fatty acids in raw avocado oil when the product is subjected to different electric field treatment conditions (voltage: 5 Kilo-Volts cm-1, frequency: 720 Hertz and treatment time: 5, 10, 15, 20 and 25 min). Fatty acids were analyzed by gas chromatography. The raw avocado oil had a higher concentration of unsaturated fatty acid (83.31%),
where oleic (60.6%) was predominated. The elaidic fatty acid content was quantified at a lower percentage (0.01%) than reported by the Food Safety Commission of Japan, Tokyo. The electric field treatment did not affect the concentration and quality of fatty acids in the raw avocado oil.
where oleic (60.6%) was predominated. The elaidic fatty acid content was quantified at a lower percentage (0.01%) than reported by the Food Safety Commission of Japan, Tokyo. The electric field treatment did not affect the concentration and quality of fatty acids in the raw avocado oil.
| Translated title of the contribution | Temas y Desarrollo en Investigación en Salud: Análisis del efecto del tratamiento de campo eléctrico a largo plazo en la configuración espacial de ácidos grasos en aceite de aguacate crudo (Persea americana Mill var. Hass) |
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| Original language | English |
| Title of host publication | Issues and Development in Health Research |
| Subtitle of host publication | Analysis of the Effect of Long-Term Electric Field Treatment on the Spatial Configuration of Fatty Acids in Raw Avocado Oil (Persea americana Mill var. Hass) |
| Editors | Win Myint Oo |
| Place of Publication | Malasia |
| Publisher | B P International |
| Chapter | 8 |
| Pages | 33 |
| Number of pages | 37 |
| Volume | vol. 1 |
| Edition | 1er |
| ISBN (Electronic) | ISBN 978-93-90149-95-7 |
| ISBN (Print) | 978-93-90149-94-0 |
| State | Published - 6 Jul 2021 |