Browsing by Author "Ramos Cassellis, Maria Elena"

Now showing 1 - 2 of 2
  • Artículo
    Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)
    (2022-02) Castañeda Antonio, María Dolores; Escamilla Rosales, María Fernanda; Ramos Cassellis, Maria Elena; Contreras, Luilli; Ramírez Moreno, Ester; Cruz Cansino, Nelly del Socorro; Vargas Bello Pérez, Einar; Betanzos Cabrera, Gabriel; Diaz Reyes, Joel; Ariza Ortega, José Alberto; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Escamilla Rosales, María Fernanda; 0000-0001-8476-1031; Ramos Cassellis, Maria Elena; 0000-0003-4922-848X; Ramírez Moreno, Ester; 0000-0002-9928-8600; Vargas Bello Pérez, Einar; 0000-0001-7105-5752; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904; Diaz Reyes, Joel; 0000-0003-0848-3388
    "In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with respect to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it´s necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their structure, in CH and MW, which can cause health problems".
  • Artículo
    Effect of electric field on the characteristics of crude avocado oil and virgin olive
    (2017-04) Castañeda Antonio, María Dolores; Ariza Ortega, José Alberto; Cruz Cansino, Nelly del Socorro; Ramírez Moreno, Esther; Ramos Cassellis, Maria Elena; Betanzos Cabrera, Gabriel; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Ramos Cassellis, Maria Elena; 0000-0003-4922-848X; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904
    "The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and 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 the crude oils composition with minimal modifications without the synthetic antioxidant addition".