Ingeniería de alimentos

 

Preservation of avocado oil with electric field treatment

 

Conservación del aceite de aguacate con campo eléctrico

 

J.A. Ariza-Ortega¹, E. Ramírez-Moreno¹, M. E. Ramos-Cassellis², J. Díaz-Reyes³*

 

¹ Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud. Área Académica de Nutrición. Carretera Actopan-Tilcuautla, Ex-Hacienda la Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo. 42086, México.

² Benemérita Universidad Autónoma de Puebla. Facultad de Ingeniería Química. Avenida San Claudio y Boulevard 18 Sur s/n. (Col. San Manuel. Puebla, Puebla. 72570. México.

³ Centro de Investigación en Biotecnología Aplicada-Instituto Politecnico Nacional. Ex?Hacienda de San Juna Molino Carr. Est. Santa Ines Tecuexcomac Tepetitla, Km 1.5. Tepetitla, Tlaxcala. 90700. México. * Corresponding author. E-mail: joel_diaz_reyes@hotmail.com.

 

Received January 22, 2014.
Accepted March 31, 2014.

 

Abstract

The aim of this study was to analyze the effect of different conditions of electric field (voltage 3 kV cm^-1, 60 Hz, 10 and 180 s; 720 Hz, 10 and 180 s) as method on preservation up to 365 days on oil extracted of the avocado pulp. Unsaturated fatty acid oxidation in crude avocado oil was analyzed by Fourier transform infrared spectroscopy technique in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field caused minimal changes on unsaturated fatty acid of avocado oils, then is a suitable method to preserve the crude oil composition of avocado with minimal modifications during a long storage.

Keywords: avocado oil, electric field, fatty acids, Fourier transform infrared spectroscopy.

 

Resumen

El objetivo de este estudio fue analizar el efecto de diferentes condiciones de campo eléctrico (voltaje 3 kV cm^-1, 60 Hz, 10 y 180 s; 720 Hz, 10 y 180 s) como método de conservación sobre el aceite extraído de la pulpa de aguacate almacenado hasta por 365 días. La oxidación de los ácidos grasos insaturados en el aceite de aguacate fueron analizados por la técnica de espectroscopia de infrarrojo con transformada de Fourier en la región del infrarrojo medio, y por los parámetros químicos de calidad (acidez, peróxidos y yodo). El campo eléctrico ocasiono mínimos cambios sobre los ácidos grasos de los aceites de aguacate, por lo que es un método adecuado para conservar la composición del aceite de aguacate crudo con modificaciones mínimas durante el almacenamiento.

Palabras clave: aceite de aguacate, campo eléctrico, ácidos grasos, espectroscopía infrarroja con transformada de Fourier.

 

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