Analysis of the Effect of Long-Term Electric Field Treatment on the Spatial Configuration of Fatty Acids in Raw Avocado Oil (Persea americana Mill var. Hass)

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Analysis of the Effect of Long-Term Electric Field Treatment on the Spatial Configuration of Fatty Acids in Raw Avocado Oil (Persea americana Mill var. Hass)

July 17, 2021 Disease and Health 0

The primary goal of this research was to determine the stability of fatty acids in raw avocado oil when exposed to various electric field treatment conditions (voltage: 5 Kilo-Volts cm-1, frequency: 720 Hertz and treatment time: 5, 10, 15, 20 and 25 min). Gas chromatography was used to examine fatty acids. The raw avocado oil included a larger percentage of unsaturated fatty acids (83.31%), with oleic (60.6%) predominating. The level of elaidic fatty acids was measured at a lower percentage (0.01 percent) than that stated by the Tokyo-based Food Safety Commission. The content and quality of fatty acids in raw avocado oil were unaffected by the electric field treatment.

Author (s) Details

José Alberto Ariza-Ortega
University Autonomous State of Hidalgo, Institute of Health Sciences, Nutrition Academic Area, Road Actopan-Tilcuautla, ExHacienda la Concepción, San Agustin Tlaxiaca, Hidalgo, 42086, Mexico.

María Reyna Robles-López
Center for Research in Applied Biotechnology, Ex-Hacienda San Juan Molino State Highway Tecuexcomac-Tepetitla Km 1.5, Tepetitla, Tlaxcala, 90700, Mexico.

Raúl René Robles-de-la-Torre
Center for Research in Applied Biotechnology, Ex-Hacienda San Juan Molino State Highway Tecuexcomac-Tepetitla Km 1.5, Tepetitla, Tlaxcala, 90700, Mexico.

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