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http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/749| Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil | |
| JESSICA DEL PILAR RAMIREZ ANAYA ARIANNA JOCELYN MANZANO HERNANDEZ KARINA ALARCON DOMINGUEZ Ma. Claudia Castañeda Saucedo ERNESTO TAPIA CAMPOS | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| http://dx.doi.org/10.1590/1678-457x.33116. | |
| "Virgin oil from avocados (Persea americana Mill.) is obtained by mechanical processes after pulp malaxation at temperatures that minimize oxidation and improve separation. The objective of this study was to assess the effect of time (0, 20, 30, 40, 60, 120 and 180 min) and temperature (40 and 50 °C) conditions during pulp malaxation on extraction yield, nutritional value (normalized fatty acid profile) and specific extintion (K232 and K270) of virgin oil extracted under laboratory conditions from avocados cultivated in southern Jalisco, Mexico. When pulp was malaxated for 120 min at 40 and 50 °C, a larger proportion of oil was extracted (82.9 ± 0.3% and 80.2 ± 0.8%, respectively). We observed that the normalized percentage of the fatty acids linoleic (18 ± 2%) and linolenic (1.2 ± 0.2%) decreased with mixing time, while that of palmitoleic (9 ± 1%), oleic (51.6 ± 1.2%) and stearic (0.5 ± 0.1%) remained without change. The ω-6:ω-3 ratio (15 ± 1) was higher than the recommended values but similar to those reported as favorable for health. Specific extinction (K232, 2.2 ± 0.3 and K270, 0.20 ± 0.03) indicate that the oxidation level remained low. Malaxation at 40 or 50 °C did not significantly alter the characteristics of the oil, but time significantly affected yield." | |
| Adriano Gomes da Cruz | |
| 2018 | |
| Artículo | |
| Food Science and Technology, 38(2), 223-230. Epub March 22, 2018. | |
| Inglés | |
| Bibliotecarios Estudiantes Investigadores | |
| RAMÍREZ-ANAYA, Jessica del Pilar, MANZANO-HERNÁNDEZ, Ariana Jocelyn, TAPIA-CAMPOS, Ernesto, ALARCÓN-DOMÍNGUEZ, Karina, & CASTAÑEDA-SAUCEDO, Ma Claudia. (2018). Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil. Food Science and Technology, 38(2), 223-230. Epub March 22, 2018 | |
| CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA | |
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