Effect of electric field on the characteristics of crude avocado oil and virgin olive

"The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fouri...

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Detalles Bibliográficos
Autores: Castañeda Antonio, María Dolores; 0000-0003-0350-3802, Ramos Cassellis, Maria Elena; 0000-0003-4922-848X, Betanzos Cabrera, Gabriel; 0000-0003-2027-6904, Castañeda Antonio, María Dolores, Ariza Ortega, José Alberto, Cruz Cansino, Nelly del Socorro, Ramírez Moreno, Esther, Ramos Cassellis, Maria Elena, Betanzos Cabrera, Gabriel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:México
Institución:Benemérita Universidad Autónoma de Puebla
Repositorio:Repositorio Institucional de Acceso Abierto RIAA-BUAP
Idioma:español
OAI Identifier:oai:repositorioinstitucional.buap.mx:20.500.12371/17943
Acceso en línea:https://www.researchgate.net/publication/316525812_Effect_of_electric_field_on_the_characteristics_of_crude_avocado_oil_and_virgin_olive
https://hdl.handle.net/20.500.12371/17943
Access Level:acceso abierto
Palabra clave:Crude avocado oil
Electric field
Fatty acids
Fourier transform infrared spectroscopy
Virgin olive oil
Descripción
Sumario:"The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve the crude oils composition with minimal modifications without the synthetic antioxidant addition".

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