Research Article Open Access

Effect of Long Time Electric Field Treatment on the Spatial Configuration of Fatty Acids in Crude Avocado (Persea americana Mill var. Hass) Oil

Abstract

The objective of this study was to evaluate the stability of the fatty acids in crude avocado oil when the product is subjected to different conditions of electric field treatment (voltage: 5 Kilo-Volts cm-1; frequency: 720 Hertz; treatment time: 5, 10, 15, 20, and 25 min). Fatty acids were analyzed by gas chromatography. Electric field is a suitable method to preserve the oil quality and composition with minimal modifications on fatty acids.

José Alberto Ariza-Ortega, María Reyna Robles-López, Nelly del Socorro Cruz-Cansino, Teresita de Jesús Saucedo-Molina, Raúl René Robles-de-la-Torre

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