Revista: | Mexican journal of materials science and engineering |
Base de datos: | PERIÓDICA |
Número de sistema: | 000393558 |
ISSN: | 0187-5779 |
Autores: | Ariza Ortega, José Alberto1 Ramos Cassellis, María Elena2 Díaz Reyes, Joel3 Cortés Rodríguez, Edith3 |
Instituciones: | 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 |
Año: | 2015 |
Volumen: | 2 |
Número: | 3 |
Paginación: | 45-51 |
País: | México |
Idioma: | Inglés |
Tipo de documento: | Artículo |
Enfoque: | Aplicado, descriptivo |
Resumen en inglés | 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 |
Disciplinas: | Química |
Palabras clave: | 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 |
Texto completo: | Texto completo (Ver PDF) |