Abstract
The objective of this study was to analyze the effect of an electric field treatment (voltage: 3 kV cm -1 , frequency: 60 Hz and time: of 5 and 25 min) on the stability of unsaturated fatty acids in virgin olive oil. Unsaturated fatty acid oxidation in the virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region, and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve this oil composition with minimal modifications without the synthetic antioxidant addition.
Highlights
The olives and olive oil are the primary sources of dietary lipid Mediterranean; these foods are rich in oleic acid, a monounsaturated fatty acid (Alarcónde-la-Lastra, Barranco, Motilva, & Herrerías, 2001)
The oil was analyzed by Fourier Transform Infrared Spectroscopy (FTIR) spectroscopy to determine the characteristic modes of vibration and the wavenumbers of absorption peaks
Several quality parameters were determined on the samples
Summary
The olives and olive oil are the primary sources of dietary lipid Mediterranean; these foods are rich in oleic acid, a monounsaturated fatty acid (Alarcónde-la-Lastra, Barranco, Motilva, & Herrerías, 2001). One of the problems in the use of olive products is the rapid oxidation of the unsaturated fatty acids that containing. This kind of spoilage affects the shelf life of olive products and their nutritional quality; it may be a risk for the health of consumers (Alarcón-de-la-Lastra et al, 2001). As a result of the interaction between vegetable tissues in a liquid environment with electric field, deleterious enzymes and microorganisms in food products are inactivated
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