Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Brasiliensis (Online) |
Texto Completo: | http://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/518 |
Resumo: | The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying. |
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Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation Avaliação físico-química de misturas de óleos de Glycine max L., Helianthus annus L. e Cocos nucifera L. sob termoxidaçãoThe predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying.O predomínio de ácidos graxos mono e poli-insaturados nos óleos de Glycine max L. (soja) e Helianthus annus L. (girassol) os tornam mais instáveis sob elevadas temperaturas e suscetíveis à oxidação. Por outro lado, a composição do óleo de Cocos nucifera L. (coco) é predominantemente saturada e possui alta estabilidade oxidativa. A formulação de misturas de óleos permite algumas melhorias em suas características físico-químicas e nutricionais. Assim, o objetivo deste trabalho é avaliar os óleos de G. max (SB), H. annus (SF), C. nucifera (C) e as misturas G. max: C. nucifera (SB:C, 75:25 v/v) e H. annus: C. nucifera (SF:C, 75:25 v/v) quanto às suas propriedades físico-químicas quando submetidos à termoxidação (180 °C/15 h). Antes da termoxidação, o C apresentava menor degradação em relação aos demais, enquanto o SF:C foi o mais eficiente em inibir a oxidação devido à presença de baixos teores de peróxidos, porém apresentou menor degradação para ρ-anisidina e ácidos dienóicos conjugados. O SF:C apresentou maior estabilidade oxidativa e menor degradação em relação ao SB:C. Consequentemente, a aplicação dessas misturas de óleos é recomendável em processos que envolvam altas temperaturas, como fritura.Universidade Federal de Campina Grande - UFCG2021-05-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/51810.22571/2526-4338518Acta Brasiliensis; Vol 5 No 2 (2021): Acta Brasiliensis; 51-56Acta Brasiliensis; Vol 5 No 2 (2021): Acta Brasiliensis; 51-56Acta Brasiliensis; Vol 5 No 2 (2021): Acta Brasiliensis; 51-562526-43382526-432Xreponame:Acta Brasiliensis (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCGenghttp://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/518/123Copyright (c) 2021 Acta Brasiliensisinfo:eu-repo/semantics/openAccessPinheiro, Andressa AlvesJorge, Neuza2021-07-12T20:03:24Zoai:ActaBra.revistas.ufcg.edu.br:article/518Revistahttp://revistas.ufcg.edu.br/ActaBraPUBhttp://revistas.ufcg.edu.br/ActaBra/index.php/actabra/oaiactabrasiliensis@gmail.com || actabrasiliensis@gmail.com2526-432X2526-4338opendoar:2021-07-12T20:03:24Acta Brasiliensis (Online) - Universidade Federal de Campina Grande (UFCG)false |
dc.title.none.fl_str_mv |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation Avaliação físico-química de misturas de óleos de Glycine max L., Helianthus annus L. e Cocos nucifera L. sob termoxidação |
title |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
spellingShingle |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation Pinheiro, Andressa Alves |
title_short |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_full |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_fullStr |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_full_unstemmed |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_sort |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
author |
Pinheiro, Andressa Alves |
author_facet |
Pinheiro, Andressa Alves Jorge, Neuza |
author_role |
author |
author2 |
Jorge, Neuza |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Pinheiro, Andressa Alves Jorge, Neuza |
description |
The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/518 10.22571/2526-4338518 |
url |
http://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/518 |
identifier_str_mv |
10.22571/2526-4338518 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/518/123 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Acta Brasiliensis info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Acta Brasiliensis |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Campina Grande - UFCG |
publisher.none.fl_str_mv |
Universidade Federal de Campina Grande - UFCG |
dc.source.none.fl_str_mv |
Acta Brasiliensis; Vol 5 No 2 (2021): Acta Brasiliensis; 51-56 Acta Brasiliensis; Vol 5 No 2 (2021): Acta Brasiliensis; 51-56 Acta Brasiliensis; Vol 5 No 2 (2021): Acta Brasiliensis; 51-56 2526-4338 2526-432X reponame:Acta Brasiliensis (Online) instname:Universidade Federal de Campina Grande (UFCG) instacron:UFCG |
instname_str |
Universidade Federal de Campina Grande (UFCG) |
instacron_str |
UFCG |
institution |
UFCG |
reponame_str |
Acta Brasiliensis (Online) |
collection |
Acta Brasiliensis (Online) |
repository.name.fl_str_mv |
Acta Brasiliensis (Online) - Universidade Federal de Campina Grande (UFCG) |
repository.mail.fl_str_mv |
actabrasiliensis@gmail.com || actabrasiliensis@gmail.com |
_version_ |
1792204524452052992 |