TY - JOUR
T1 - Preservation of the crude avocado oil with electric field treatment
AU - Ariza-Ortega, José Alberto
AU - Juárez-Morán, Luis Alberto
AU - Cruz-Cansino, Nelly del Socorro
AU - Reyes, Joel Díaz
AU - Saucedo-Molina, Teresita de Jesús
AU - Betanzos-Cabrera, Gabriel
AU - Molina-Trinidad, Eva María
N1 - Publisher Copyright:
© 2016, National Institute of Science Communication and Information Resources (NISCAIR). All rights reserved.
PY - 2016/3
Y1 - 2016/3
N2 - The effect of an electric field (EF) application on crude avocado oils samples was evaluated and presented. Polyphenol oxidase enzyme in avocado pulp is inactivated by the treatment of EF, the conditions of the treatment are a square voltage 9 kV cm-1 with a frequency of 60 Hz for 3 min. The aim of this study was to analyze the effect of the EF as a preservation method on crude avocado oil. EF is directly applied on avocado pulp and oil was extracted. The oil is stored in a closed container at room temperature and analyzed at different periods of time with the Fourier transform infrared spectroscopy technique in the mid infrared region. Chemical values like acidity, peroxide and iodine are also reported. The fatty acid composition in avocado oils is not substantially modified by the EF during the storage. EF treatment may decrease the rate of oxidation reaction of unsaturated fatty acids extending the shelf life of avocado oil.
AB - The effect of an electric field (EF) application on crude avocado oils samples was evaluated and presented. Polyphenol oxidase enzyme in avocado pulp is inactivated by the treatment of EF, the conditions of the treatment are a square voltage 9 kV cm-1 with a frequency of 60 Hz for 3 min. The aim of this study was to analyze the effect of the EF as a preservation method on crude avocado oil. EF is directly applied on avocado pulp and oil was extracted. The oil is stored in a closed container at room temperature and analyzed at different periods of time with the Fourier transform infrared spectroscopy technique in the mid infrared region. Chemical values like acidity, peroxide and iodine are also reported. The fatty acid composition in avocado oils is not substantially modified by the EF during the storage. EF treatment may decrease the rate of oxidation reaction of unsaturated fatty acids extending the shelf life of avocado oil.
KW - Avocado oil
KW - Electric field
KW - Fatty acids
KW - Fourier transform infrared spectroscopy
UR - http://www.scopus.com/inward/record.url?scp=84963653915&partnerID=8YFLogxK
M3 - Artículo
SN - 0971-457X
VL - 23
SP - 158
EP - 161
JO - Indian Journal of Chemical Technology
JF - Indian Journal of Chemical Technology
IS - 2
ER -