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Effect of electric field on the characteristics of crude avocado oil and virgin olive
- Ariza-Ortega, José Alberto, del Socorro Cruz-Cansino, Nelly, Ramírez-Moreno, Esther, Ramos-Cassellis, María Elena, Castañeda-Antonio, Dolores, Betanzos-Cabrera, Gabriel
- Journal of food science and technology 2017 v.54 no.7 pp. 2166-2170
- Fourier transform infrared spectroscopy, acidity, antioxidants, avocado oil, beta oxidation, cooking fats and oils, electric field, iodine, olives, unsaturated fatty acids, virgin olive oil
- 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.