Análisis de aceites crudos de frutas no convencionales
The aim of this study was to evaluate the chemical composition of crude avocado oil (Persea americana Mill var. Criollo) and crude mamey oil (Pouteria sapota Jacq.) extracted for centrifugation. The oils were analyzed by Fourier Transform Infrared (FTIR) spectroscopy in middle region 400-4000 cm-1....
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/809 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/809 |
| Access Level: | acceso abierto |
| Palabra clave: | crude avocado oil, crude mamey oil, fourier transform infrared spectroscopy aceite crudo de aguacate, aceite crudo de mamey, espectroscopia de infrarrojo con transformada de fourier |
| Sumario: | The aim of this study was to evaluate the chemical composition of crude avocado oil (Persea americana Mill var. Criollo) and crude mamey oil (Pouteria sapota Jacq.) extracted for centrifugation. The oils were analyzed by Fourier Transform Infrared (FTIR) spectroscopy in middle region 400-4000 cm-1. The crude oils showed wavenumbers of high intensity that are characteristic of the presence of double bonds, indicating the presence of mono- and polyunsaturated fatty acids; compounds that are desirable in human food and in various industries. |
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