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.本数据集包含支撑论文《不同反应时间下臭氧化对鳄梨油与高油酸棕榈油的作用表征》的全部实验数据。所附文件包含不同臭氧化反应时长下测得的过氧化值（IP）、酸度（AGL）、酸值（IA）、碘值（IY）、密度（ρ）及色坐标（L*, a*, b*）。上述数据可为暴露于臭氧的植物油所发生的氧化变化与降解过程提供实证支撑。本数据集采用CC-BY 4.0知识共享协议开源，可在工业、食品及农业相关研究中进行复用。