Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil

Detalhes bibliográficos
Autor(a) principal: Bastos, Luciane Conceição Silva
Data de Publicação: 2010
Outros Autores: Pereira, Pedro Afonso de Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://www.repositorio.ufba.br/ri/handle/ri/5591
Resumo: Acesso restrito: Texto completo. p.12777-12783.
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spelling Bastos, Luciane Conceição SilvaPereira, Pedro Afonso de PaulaBastos, Luciane Conceição SilvaPereira, Pedro Afonso de Paula2012-04-11T18:13:47Z20100021-8561http://www.repositorio.ufba.br/ri/handle/ri/5591v. 58, n. 24.Acesso restrito: Texto completo. p.12777-12783.Canola oil was heated continuously for 8 h at a typical frying temperature (180 C) in the presence of various concentrations of the metal ions Fe(III), Cu(II), and Al(III) (9.2, 27.5, and 46.0 μg L-1 of oil) to evaluate changes occurring in the amount of free fatty acids, expressed as acidity index, and in the formation rates of aldehydes. The aldehydes were collected and derivatized in silica cartridges functionalized with C18 and impregnated with an acid solution of 2,4-dinitrophenylhydrazine, after which they were eluted with acetonitrile and analyzed by LC-DAD-MS. Among the substances emitted,the following were identified and quantified: formaldehyde, acetaldehyde, acrolein, propanal, butanal,hexanal, (E)-2-heptenal, and octanal. During heating of the oil, the compounds presenting the highest mean formation rates were acrolein, hexanal, and acetaldehyde. In the study of the metal ions, the addition of ions to the samples generally led to a corresponding increase in the formation rates of the eight substances. The compounds showing the highest relative increases in formation rates were formaldehyde, acetaldehyde, propanal, and heptenal. In terms of catalytic effect, copper proved to be the most efficient in promoting increased formation rates, followed by iron and aluminum.Submitted by JURANDI DE SOUZA SILVA (jssufba@hotmail.com) on 2012-04-11T18:13:47Z No. of bitstreams: 1 C__Documents and Settings_rep...t.default_Cache_6_2A_5CAD4d01.pdf: 443208 bytes, checksum: c24e37e4fea91530bb78b8cd53b7e5e4 (MD5)Made available in DSpace on 2012-04-11T18:13:47Z (GMT). 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dc.title.pt_BR.fl_str_mv Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
dc.title.alternative.pt_BR.fl_str_mv Journal of Agricultural And Food Chemistry
title Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
spellingShingle Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
Bastos, Luciane Conceição Silva
Canola oil
Thermal oxidation
Aldehydes
Formation rates
Metal ions
LC-DAD-MS
title_short Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
title_full Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
title_fullStr Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
title_full_unstemmed Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
title_sort Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil
author Bastos, Luciane Conceição Silva
author_facet Bastos, Luciane Conceição Silva
Pereira, Pedro Afonso de Paula
author_role author
author2 Pereira, Pedro Afonso de Paula
author2_role author
dc.contributor.author.fl_str_mv Bastos, Luciane Conceição Silva
Pereira, Pedro Afonso de Paula
Bastos, Luciane Conceição Silva
Pereira, Pedro Afonso de Paula
dc.subject.por.fl_str_mv Canola oil
Thermal oxidation
Aldehydes
Formation rates
Metal ions
LC-DAD-MS
topic Canola oil
Thermal oxidation
Aldehydes
Formation rates
Metal ions
LC-DAD-MS
description Acesso restrito: Texto completo. p.12777-12783.
publishDate 2010
dc.date.issued.fl_str_mv 2010
dc.date.accessioned.fl_str_mv 2012-04-11T18:13:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.repositorio.ufba.br/ri/handle/ri/5591
dc.identifier.issn.none.fl_str_mv 0021-8561
dc.identifier.number.pt_BR.fl_str_mv v. 58, n. 24.
identifier_str_mv 0021-8561
v. 58, n. 24.
url http://www.repositorio.ufba.br/ri/handle/ri/5591
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv DOI: 10.1021/jf1028575
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
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