Preliminary study on the application of an electric field as a method of preservation for virgin olive oil
The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm-1, frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the virgin olive oil was analyzed by Fourier tran...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | México |
| Institución: | Universidad Autónoma del Estado de Hidalgo |
| Repositorio: | Redalyc-UAEH |
| OAI Identifier: | oai:redalyc.org:303246074004 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=303246074004 https://www.redalyc.org/journal/3032/303246074004/ https://www.redalyc.org/journal/3032/303246074004/html/ https://www.redalyc.org/journal/3032/303246074004/303246074004.epub https://www.redalyc.org/journal/3032/303246074004/movil |
| Access Level: | acceso abierto |
| Palabra clave: | Ingeniería fatty acids Electric field virgin olive oil Fourier transform infrared spectroscopy |
| Sumario: | The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm-1, frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the 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 this oil composition with minimal modifications without the synthetic antioxidant addition. |
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