Study of an electric field application as an alternative of method of preservation on crude avocado oil
Document title: Study of an electric field application as an alternative of method of preservation on crude avocado oil
Journal: Mexican journal of materials science and engineering
Database: PERIÓDICA
System number: 000393558
ISSN: 0187-5779
Authors: 1
2
3
3
Institutions: 1Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, San Agustín Tlaxiaca, Hidalgo. México
2Benemérita Universidad Autónoma de Puebla, Facultad de Ingeniería Química, Puebla. México
3Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tepetitla, Tlaxcala. México
Year:
Volumen: 2
Number: 3
Pages: 45-51
Country: México
Language: Inglés
Document type: Artículo
Approach: Aplicado, descriptivo
English abstract The aim of this study was to analyze the effect of an electric field application “EF” (voltage 9 kV cm-1, frequency 720 Hz and time 3 min) as an alternative method of preservation of crude avocado oil. Two strategies were utilized: 1) EF on avocado oil (oil 1) and 2) EF on avocado pulp, then the oil was extracted (oil 2). The stability of the unsaturated fatty acids in crude avocado oil was analyzed by gas chromatography and by quality parameters (acidity, peroxide and iodine). The EF caused minimal changes on unsaturated fatty acid composition. The results reported here could be helpful to widen the applicability of an electric field processing as an oil preservation method
Disciplines: Química
Keyword: Química de alimentos,
Aguacate,
Aceite de aguacate,
Acidos grasos,
Cromatografía de gases,
Conservación de alimentos,
Campo eléctrico,
Estabilidad química
Keyword: Chemistry,
Food chemistry,
Avocado,
Avocado oil,
Fatty acids,
Gas chromatography,
Food conservation,
Electric field,
Chemical stability
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