Effect of electric field on the characteristics of crude avocado oil and virgin olive.
J Food Sci Technol
; 54(7): 2166-2170, 2017 Jun.
Article
em En
| MEDLINE
| ID: mdl-28720974
ABSTRACT
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.
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1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
J Food Sci Technol
Ano de publicação:
2017
Tipo de documento:
Article