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The aim of this study was to characterize the bioactive components in avocado oil (AVO) extracted by ultrasound combined with microwave, which are clean technologies used to assess oil quality. AVO samples were incubated for 30 min at 120 °C (T1), 180 °C (T2), and without any heat treatment (T3). Components were identified using chromatographic techniques, Raman spectroscopy, and thermogravimetric analysis (TGA). γ-Tocopherol and total carotenoids were affected in T2. The Raman spectrum of T3 and T1 presented a strong band at 1265 cm–1 related to the high content of linoleic acid and three bands associated with carotenoids. In the T2 sample, a weak intensity of the linolenic and linoleic acids was observed. In TGA, T2 showed a robust mass at 173.89 °C, characteristic of oxidized oil compounds. AVO treated at 120 °C for 30 min maintained the integrity of the bioactive compounds.
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97--103
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Bibliogr. 31 poz., rys., tab., wz.
Twórcy
- Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolas de Hidalgo, México
- Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolas de Hidalgo, México
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro. Libramiento Norponiente Querétaro, México
- Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro. Libramiento Norponiente Querétaro, México
autor
- CONAHCYT – Centro de Investigación en Alimentación y Desarrollo, México
autor
- Facultad de Ingeniería Química. Universidad Michoacana de San Nicolás de Hidalgo. Avenida Francisco J. Múgica S/N Ciudad Universitaria Morelia Mich, México
- Facultad de Ingeniería Civil, Universidad Michoacana de San Nicolás de Hidalgo, México
autor
- Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolas de Hidalgo, México
Bibliografia
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- 20. Ng, M.H., Choo, Y.M. (2016). Improved method for the qualitative analyses of palm oil carotenes using UPLC. J. Chromatogr. Sci. 54(4), 633–638. DOI: 10.1093/chromsci/bmv241.
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- 22. Salgado, J.M., Danieli, F., Regitano-D’Arce, M.A.B., Frias, A., Mansi, D.N. (2008). The avocado oil (Persea americana Mill) as a raw material for the food industry. Food Sci. Technol. 28, 20–26. DOI: 10.1590/S0101-20612008000500004.
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- 31. Hina, A., Nawaz, H., Saleem, M., Nurjisa, F., Ahmed, M. (2016). Qualitative analysis of desi ghee, edible oils, and spreads using Raman spectroscopy. J. Raman Spectrosc. 47(6), 706–711. DOI: 10.1002/jrs.4891.
Uwagi
Opracowanie rekordu ze środków MNiSW, umowa nr POPUL/SP/0154/2024/02 w ramach programu "Społeczna odpowiedzialność nauki II" - moduł: Popularyzacja nauki (2025).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-703cf83a-a3cb-4ec7-9e47-46bcc97af20e
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