title: Effect of electric field treatment on unsaturated fatty acid in crude avocado oil.
abstract: The objective of this study was to evaluate the stability of the fatty acids in avocado oil when the product is subjected to different conditions of electric field treatment (voltage: 5 kV cm(-1); frequency: 720 Hz; treatment time: 5, 10, 15, 20, and 25 min). Fatty acids were analyzed by Fourier transform infrared spectroscopy in the mid-infrared region. Electric field is a suitable method to preserve the oil quality and composition with minimal modifications in unsaturated fatty acids.
authors: Instituto de Ciencias de la Salud, Área Académica de Nutrición, Universidad Autónoma del Estado de Hidalgo, Carretera Actopan-Tilcuautla, Ex-hacienda la Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo, 42086, Mexico, jose190375@hotmail.com.
authors: José Alberto
authors: JA
authors: Ariza-Ortega
authors: Esther
authors: E
authors: Ramírez-Moreno
authors: Joel
authors: J
authors: Díaz-Reyes
authors: Nelly del Socorro
authors: Ndel S
authors: Cruz-Cansino
mesh_terms: D004560:Electricity; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005511:Food Handling; D027421:Persea / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D005231:Fatty Acids, Unsaturated; D010938:Plant Oils