Quality of olive oils and olive bagasse oil and their use in thermal processes

Detalhes bibliográficos
Autor(a) principal: Cestario, Andresa Caroline de Oliveira
Data de Publicação: 2021
Outros Autores: Meira, Kamilla Ulchak, Contiero , Robinson Luiz, Rosa, Cassia Inês Lourenzi Franco
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12031
Resumo: Olive oil is recognized due to its different properties, however, its most used form is in cold preparation, as there is still the belief that, once heated, olive oil would lose its beneficial properties to health and even form toxic substances. Thus, in order to assess the quality of olive oils and olive bagasse oil subjected to different temperatures and their use in thermal processes, the present study was developed at the Laboratory of Medicinal Plants, belonging to the State University's Department of Agronomy of Maringá. The following analyzes were performed when the oils reached temperatures of 10, 25 (room temperature), 140, 180, 220 and 260°C: acidity, peroxide index, iodine index and measurement of absorbance at 232 and 270 nm (ultraviolet). After the results obtained are compared with the standards of Codex Alimentarius, the Agência Nacional de Vigilância Sanitária, the Ministério da Agricultura, Pecuária e Abastecimento and the International Olive Council, it is concluded that even after heating, in most of the evaluated parameters, the oils remained in compliance with legislation, which can then be used in thermal processes.
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spelling Quality of olive oils and olive bagasse oil and their use in thermal processesCalidad de los aceites de oliva y del aceite de orujo de oliva y su uso en procesos térmicosQualidade de azeites e de óleo de bagaço de oliva e seu uso em processos térmicosHealthHeatingLegislationOlive treePropertiesStandard.CalefacciónLegislaciónAceituneraPatrónPropiedadesSalud.AquecimentoLegislaçãoOliveiraPadrãoPropriedadesSaúde.Olive oil is recognized due to its different properties, however, its most used form is in cold preparation, as there is still the belief that, once heated, olive oil would lose its beneficial properties to health and even form toxic substances. Thus, in order to assess the quality of olive oils and olive bagasse oil subjected to different temperatures and their use in thermal processes, the present study was developed at the Laboratory of Medicinal Plants, belonging to the State University's Department of Agronomy of Maringá. The following analyzes were performed when the oils reached temperatures of 10, 25 (room temperature), 140, 180, 220 and 260°C: acidity, peroxide index, iodine index and measurement of absorbance at 232 and 270 nm (ultraviolet). After the results obtained are compared with the standards of Codex Alimentarius, the Agência Nacional de Vigilância Sanitária, the Ministério da Agricultura, Pecuária e Abastecimento and the International Olive Council, it is concluded that even after heating, in most of the evaluated parameters, the oils remained in compliance with legislation, which can then be used in thermal processes.El aceite de oliva es reconocido por sus diversas propiedades, sin embargo, su forma más utilizada es en preparación en frío, ya que aún se cree que, una vez calentado, el aceite de oliva perdería sus propiedades beneficiosas para la salud e incluso formaría sustancias toxicas. Así, con el fin de evaluar la calidad de los aceites de oliva y aceite de orujo de oliva sometidos a diferentes temperaturas y su uso en procesos térmicos, el presente trabajo se desarrolló en el Laboratorio de Plantas Medicinales, perteneciente al Departamento de Agronomía de la Universidad Estatal de Maringá. Se realizaron los siguientes análisis cuando los aceites alcanzaron temperaturas de 10°C, 25°C (temperatura ambiente), 140°C, 180°C, 220°C y 260°C: acidez, índice de peróxido, índice de yodo y absorbancia en el ultravioleta a 232 y 270 nm. Luego de comparar los resultados obtenidos con los estándares del Codex Alimentarius, la Agência Nacional de Vigilância Sanitária, el Ministério da Agricultura, Pecuária e Abastecimento y el International Olive Council, se concluye que incluso después de calentar, en la mayoría de los parámetros evaluados, los aceites y el aceite de orujo de oliva se mantuvo en cumplimiento de la legislación, que luego se puede utilizar en procesos térmicos.O azeite de oliva é reconhecido devido às suas diversas propriedades, contudo, sua forma mais utilizada é na preparação fria, pois ainda existe a crença de que, uma vez aquecido, o azeite de oliva perderia suas propriedades benéficas à saúde e até mesmo formaria substâncias tóxicas. Dessa forma, visando avaliar a qualidade de azeites e do óleo de bagaço de oliva submetidos a distintas temperaturas e o uso dos mesmos em processos térmicos, desenvolveu-se o presente trabalho, no Laboratório de Plantas Medicinais, pertencente ao Departamento de Agronomia da Universidade Estadual de Maringá. As seguintes análises foram realizadas quando os azeites atingiram temperaturas de 10°C, 25°C (temperatura ambiente), 140°C, 180°C, 220°C e 260°C: acidez, índice de peróxidos, índice de iodo e absorbância no ultravioleta a 232 e 270 nm. Após os resultados obtidos serem comparados com os padrões do Codex Alimentarius, da Agência Nacional de Vigilância Sanitária, do Ministério da Agricultura, Pecuária e Abastecimento e do International Olive Council, conclui-se que mesmo após aquecidos, na maioria dos parâmetros avaliados, os azeites e o óleo de bagaço de oliva permaneceram em conformidade com as legislações, podendo então os mesmos serem utilizados em processos térmicos.Research, Society and Development2021-02-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1203110.33448/rsd-v10i2.12031Research, Society and Development; Vol. 10 No. 2; e2310212031Research, Society and Development; Vol. 10 Núm. 2; e2310212031Research, Society and Development; v. 10 n. 2; e23102120312525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12031/10930Copyright (c) 2021 Andresa Caroline de Oliveira Cestario; Kamilla Ulchak Meira; Robinson Luiz Contiero ; Cassia Inês Lourenzi Franco Rosahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCestario, Andresa Caroline de OliveiraMeira, Kamilla UlchakContiero , Robinson LuizRosa, Cassia Inês Lourenzi Franco 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12031Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:43.063672Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Quality of olive oils and olive bagasse oil and their use in thermal processes
Calidad de los aceites de oliva y del aceite de orujo de oliva y su uso en procesos térmicos
Qualidade de azeites e de óleo de bagaço de oliva e seu uso em processos térmicos
title Quality of olive oils and olive bagasse oil and their use in thermal processes
spellingShingle Quality of olive oils and olive bagasse oil and their use in thermal processes
Cestario, Andresa Caroline de Oliveira
Health
Heating
Legislation
Olive tree
Properties
Standard.
Calefacción
Legislación
Aceitunera
Patrón
Propiedades
Salud.
Aquecimento
Legislação
Oliveira
Padrão
Propriedades
Saúde.
title_short Quality of olive oils and olive bagasse oil and their use in thermal processes
title_full Quality of olive oils and olive bagasse oil and their use in thermal processes
title_fullStr Quality of olive oils and olive bagasse oil and their use in thermal processes
title_full_unstemmed Quality of olive oils and olive bagasse oil and their use in thermal processes
title_sort Quality of olive oils and olive bagasse oil and their use in thermal processes
author Cestario, Andresa Caroline de Oliveira
author_facet Cestario, Andresa Caroline de Oliveira
Meira, Kamilla Ulchak
Contiero , Robinson Luiz
Rosa, Cassia Inês Lourenzi Franco
author_role author
author2 Meira, Kamilla Ulchak
Contiero , Robinson Luiz
Rosa, Cassia Inês Lourenzi Franco
author2_role author
author
author
dc.contributor.author.fl_str_mv Cestario, Andresa Caroline de Oliveira
Meira, Kamilla Ulchak
Contiero , Robinson Luiz
Rosa, Cassia Inês Lourenzi Franco
dc.subject.por.fl_str_mv Health
Heating
Legislation
Olive tree
Properties
Standard.
Calefacción
Legislación
Aceitunera
Patrón
Propiedades
Salud.
Aquecimento
Legislação
Oliveira
Padrão
Propriedades
Saúde.
topic Health
Heating
Legislation
Olive tree
Properties
Standard.
Calefacción
Legislación
Aceitunera
Patrón
Propiedades
Salud.
Aquecimento
Legislação
Oliveira
Padrão
Propriedades
Saúde.
description Olive oil is recognized due to its different properties, however, its most used form is in cold preparation, as there is still the belief that, once heated, olive oil would lose its beneficial properties to health and even form toxic substances. Thus, in order to assess the quality of olive oils and olive bagasse oil subjected to different temperatures and their use in thermal processes, the present study was developed at the Laboratory of Medicinal Plants, belonging to the State University's Department of Agronomy of Maringá. The following analyzes were performed when the oils reached temperatures of 10, 25 (room temperature), 140, 180, 220 and 260°C: acidity, peroxide index, iodine index and measurement of absorbance at 232 and 270 nm (ultraviolet). After the results obtained are compared with the standards of Codex Alimentarius, the Agência Nacional de Vigilância Sanitária, the Ministério da Agricultura, Pecuária e Abastecimento and the International Olive Council, it is concluded that even after heating, in most of the evaluated parameters, the oils remained in compliance with legislation, which can then be used in thermal processes.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-02
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://rsdjournal.org/index.php/rsd/article/view/12031
10.33448/rsd-v10i2.12031
url https://rsdjournal.org/index.php/rsd/article/view/12031
identifier_str_mv 10.33448/rsd-v10i2.12031
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12031/10930
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.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e2310212031
Research, Society and Development; Vol. 10 Núm. 2; e2310212031
Research, Society and Development; v. 10 n. 2; e2310212031
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052805196808192

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