Characterization Of The Effects Of Ozonation On Avocado Oil And High-Oleic Palm Oil Subjected To Different Reaction Times

This dataset contains the experimental data supporting the article "Characterization of the Effects of Ozonation on Avocado Oil and High-Oleic Palm Oil Subjected to Different Reaction Times". The files include measurements of peroxide value (IP), acidity (AGL), acid index (IA), iodine value (IY), density (ρ), and color coordinates (L*, a*, b*) obtained at different ozonation times. These data provide evidence of the oxidative changes and degradation processes in vegetable oils exposed to ozone. The dataset is openly available under a CC-BY 4.0 license for reuse in industrial, food, and agricultural research.