TY - JOUR
T1 - Preservation of avocado oil with electric field treatment
AU - Ariza-Ortega, J. A.
AU - Ramírez-Moreno, E.
AU - Ramos-Cassellis, M. E.
AU - Díaz-Reyes, J.
N1 - Publisher Copyright:
© 2014, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
PY - 2014
Y1 - 2014
N2 - 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.
AB - 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.
KW - Avocado oil
KW - Electric field
KW - Fatty acids
KW - Fourier transform infrared spectroscopy
UR - http://www.scopus.com/inward/record.url?scp=84912084478&partnerID=8YFLogxK
M3 - Artículo
SN - 1665-2738
VL - 13
SP - 705
EP - 711
JO - Revista Mexicana de Ingeniera Quimica
JF - Revista Mexicana de Ingeniera Quimica
IS - 3
ER -