Preservation of the crude avocado oil with electric field treatment
The effect of an electric field (EF) application on crude avocado oils samples was evaluated and presented. Polyphenol oxidase enzyme in avocado pulp is inactivated by the treatment of EF, the conditions of the treatment are a square voltage 9 kV cm-1 with a frequency of 60 Hz for 3 min. The aim of this study was to analyze the effect of the EF as a preservation method on crude avocado oil. EF is directly applied on avocado pulp and oil was extracted. The oil is stored in a closed container at room temperature and analyzed at different periods of time with the Fourier transform infrared spectroscopy technique in the mid infrared region. Chemical values like acidity, peroxide and iodine are also reported. The fatty acid composition in avocado oils is not substantially modified by the EF during the storage. EF treatment may decrease the rate of oxidation reaction of unsaturated fatty acids extending the shelf life of avocado oil.
Avocado oil; Electric field; Fatty acids; Fourier transform infrared spectroscopy
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