Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/39934 |
Resumo: | Several methodologies could be used to characterize vegetable oil besides estimating thermal modification provided by high temperatures. These techniques are used as a proper tool to determine compositional and functional analysis of food ingredients and finished products. In general, vegetable oils are extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), among others. In the current work vegetable oils such as canola and soybean were heated at a temperature of 100°C from 1h up to 28 h and the degraded products were measured to assess the oil stability at temperature. The determination of acid number, peroxide value and iodine number by chemical analysis was carried out for the estimation of the oxidative heat stability of these oils. Ultraviolet-visible spectroscopy strategy was also used to better comprehend this phenomenon, since it greatly improve the performance of measurements, in order to step up sensitivity. The findings demonstrated that vegetable oils thermal deteriorated as seen in the batocromic displacement of the samples heated and increasing the specific absorption in 350 nm. These data were capable to highlight the differences observed in the degree of unsaturation of oils. |
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Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy Avaliação do efeito da temperature em óleos vegetais por analyses químicas e espectroscopia ultravioleta visívelSoybeanCanolaAcid numberPeroxide valueIodine numberUltraviolet–visible spectroscopyAgricultural SciencesSeveral methodologies could be used to characterize vegetable oil besides estimating thermal modification provided by high temperatures. These techniques are used as a proper tool to determine compositional and functional analysis of food ingredients and finished products. In general, vegetable oils are extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), among others. In the current work vegetable oils such as canola and soybean were heated at a temperature of 100°C from 1h up to 28 h and the degraded products were measured to assess the oil stability at temperature. The determination of acid number, peroxide value and iodine number by chemical analysis was carried out for the estimation of the oxidative heat stability of these oils. Ultraviolet-visible spectroscopy strategy was also used to better comprehend this phenomenon, since it greatly improve the performance of measurements, in order to step up sensitivity. The findings demonstrated that vegetable oils thermal deteriorated as seen in the batocromic displacement of the samples heated and increasing the specific absorption in 350 nm. These data were capable to highlight the differences observed in the degree of unsaturation of oils.Inúmeras metodologias podem ser utilizadas para caracterizar óleos vegetais, além de estimar modificações térmicas ocasionadas por altas temperaturas. Estas técnicas são usadas como ferramentas específicas paradeterminar a composição e função de ingredientes em alimentos e em produtos finais processados. Em geral, óleos vegetais são extraídos de sementes como a colza ou soja, entre outros. No presente trabalho, óleos vegetais como canola e soja foram aquecidos a temperatura de 100 °C entre 1 e 28 horas e os produtos de degradação foram medidos para avaliar a estabilidade do óleo na temperatura. As determinações da acidez, índice de peróxido e índice de iodo por análises químicas foram realizadas para estimar a estabilidade e a oxidação térmica dos óleos. A espectroscopia ultravioleta visível foi uma estratégia também utilizada para melhor compreender este fenômeno, uma vez que esta técnica aumenta o desempenho nas quantificações e quando se objetiva o incremento na sensibilidade. Os resultados demonstraram a deterioração térmica dos óleos vegetais através do deslocamento batocrômico das amostras aquecidas e o aumento da absorção a 350 nm. Estes dados ressaltam as diferenças observadas no grau de insaturação dos óleos. EDUFU2018-12-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/3993410.14393/BJ-v34n6a2018-39934Bioscience Journal ; Vol. 34 (2018): Supplement 1; 28-36Bioscience Journal ; v. 34 (2018): Supplement 1; 28-361981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/39934/24771Brazil; ContemporaryCopyright (c) 2018 Ana Paula Caixeta Araújo, Adamo Ferreira Gomes do Monte, Fabiana Regina Xavier Batistahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo, Ana Paula Caixetado Monte, Adamo Ferreira GomesBatista, Fabiana Regina Xavier2022-03-23T11:07:58Zoai:ojs.www.seer.ufu.br:article/39934Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-03-23T11:07:58Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy Avaliação do efeito da temperature em óleos vegetais por analyses químicas e espectroscopia ultravioleta visível |
title |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy |
spellingShingle |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy Araújo, Ana Paula Caixeta Soybean Canola Acid number Peroxide value Iodine number Ultraviolet–visible spectroscopy Agricultural Sciences |
title_short |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy |
title_full |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy |
title_fullStr |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy |
title_full_unstemmed |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy |
title_sort |
Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet-visible spectroscopy |
author |
Araújo, Ana Paula Caixeta |
author_facet |
Araújo, Ana Paula Caixeta do Monte, Adamo Ferreira Gomes Batista, Fabiana Regina Xavier |
author_role |
author |
author2 |
do Monte, Adamo Ferreira Gomes Batista, Fabiana Regina Xavier |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Araújo, Ana Paula Caixeta do Monte, Adamo Ferreira Gomes Batista, Fabiana Regina Xavier |
dc.subject.por.fl_str_mv |
Soybean Canola Acid number Peroxide value Iodine number Ultraviolet–visible spectroscopy Agricultural Sciences |
topic |
Soybean Canola Acid number Peroxide value Iodine number Ultraviolet–visible spectroscopy Agricultural Sciences |
description |
Several methodologies could be used to characterize vegetable oil besides estimating thermal modification provided by high temperatures. These techniques are used as a proper tool to determine compositional and functional analysis of food ingredients and finished products. In general, vegetable oils are extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), among others. In the current work vegetable oils such as canola and soybean were heated at a temperature of 100°C from 1h up to 28 h and the degraded products were measured to assess the oil stability at temperature. The determination of acid number, peroxide value and iodine number by chemical analysis was carried out for the estimation of the oxidative heat stability of these oils. Ultraviolet-visible spectroscopy strategy was also used to better comprehend this phenomenon, since it greatly improve the performance of measurements, in order to step up sensitivity. The findings demonstrated that vegetable oils thermal deteriorated as seen in the batocromic displacement of the samples heated and increasing the specific absorption in 350 nm. These data were capable to highlight the differences observed in the degree of unsaturation of oils. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-06 |
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 |
https://seer.ufu.br/index.php/biosciencejournal/article/view/39934 10.14393/BJ-v34n6a2018-39934 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/39934 |
identifier_str_mv |
10.14393/BJ-v34n6a2018-39934 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/39934/24771 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 34 (2018): Supplement 1; 28-36 Bioscience Journal ; v. 34 (2018): Supplement 1; 28-36 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069079082696704 |