_____________________________________________________________________________________________________ 1 University Autonomous State of Hidalgo, Institute of Health Sciences, Nutrition Academic Area, Road Actopan-Tilcuautla, Ex- Hacienda la Concepción, San Agustin Tlaxiaca, Hidalgo, 42086, Mexico. 2 Center for Research in Applied Biotechnology, Ex-Hacienda San Juan Molino State Highway Tecuexcomac-Tepetitla Km 1.5, Tepetitla, Tlaxcala, 90700, Mexico. *Corresponding author: E-mail: jose190375@hotmail.com; Chapter 4 Print ISBN: 978-93-90149-94-0, eBook ISBN: 978-93-90149-95-7 Analysis of the Effect of Long-Term Electric Field Treatment on the Spatial Configuration of Fatty Acids in Raw Avocado Oil (Persea americana Mill var. Hass) José Alberto Ariza-Ortega 1* , María Reyna Robles-López 2 and Raúl René Robles-de-la-Torre 2 DOI: 10.9734/bpi/idhr/v1/10302D ABSTRACT The main objective of this study was to evaluate the stability of fatty acids in raw avocado oil when the product is subjected to different electric field treatment conditions (voltage: 5 Kilo-Volts cm -1 , frequency: 720 Hertz and treatment time: 5, 10, 15, 20 and 25 min). Fatty acids were analyzed by gas chromatography. The raw avocado oil had a higher concentration of unsaturated fatty acid (83.31%), where oleic (60.6%) was predominated. The elaidic fatty acid content was quantified at a lower percentage (0.01%) than reported by the Food Safety Commission of Japan, Tokyo. The electric field treatment did not affect the concentration and quality of fatty acids in the raw avocado oil. Keywords: Persea Americana; electric field; extra-virgin oil; trans fatty acids. 1. INTRODUCTION Although avocados are mainly consumed as fresh fruit, it is important to develop food products derived from this fruit with a longer shelf life in order to increase its commercialization. Avocado oil is a very interesting product because of its high concentration in the fruit [1]. The lipids of this fruit are the second most concentrated and are a potential source of oil [2-3]. This oil contains a significant concentration of monounsaturated and polyunsaturated fatty acids, similar to virgin olive oil [4]. However, one of the challenges for the preservation of avocado pulp products is the oxidation of fatty acids affecting their shelf life and nutritional quality and also exerts adverse biological effects, because trans fatty acids, if consumed in high concentrations, produce a negative effect on cholesterol metabolism, compared to the consumption of saturated fatty acids [2], and along with oxidative degradation products, they are promoters of degenerative diseases [5,2,3,4]. Antioxidants can decrease oxidation, but not stop it, since oxidation occurs at low oxygen pressures and is unavoidable [6]. Furthermore, thermal processes are traditional methods commonly used, however, the application of heat is not suitable for most fruits and vegetables [7]. A solution to the above problem may be found in emerging technologies as they inactivate enzymes and produce microbiologically safe foods with a fresh taste and flavor without any significant loss of nutrients [6-7]. Such emerging technologies include high hydrostatic pressure, modified atmospheres, ultrasound, irradiation, microwaves, pulsed electromagnetic field, pulsed electric field, and electric field [7-10]. The electric field is a non-thermal preservation method utilizing high voltage and a short burst for the inactivation of microorganisms and enzymes [7,9]. This technology produces reversible or irreversible damage to microbial membranes and also changes in the structural conformation of enzymes such as