Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s10068-018-0325-1 http://hdl.handle.net/11449/179906 |
Resumo: | This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil. |
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Repositório Institucional da UNESP |
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Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stabilityAntioxidant activityBioactive compoundsPhysicochemical propertiesSeedsSpecial oilsThis study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil.Department of Food Engineering and Technology São Paulo State University-UNESP, Street Cristovão Colombo 2265, Jardim NazarethDepartment of Food Engineering and Technology São Paulo State University-UNESP, Street Cristovão Colombo 2265, Jardim NazarethUniversidade Estadual Paulista (Unesp)Veronezi, Carolina Médici [UNESP]Jorge, Neuza [UNESP]2018-12-11T17:37:15Z2018-12-11T17:37:15Z2018-08-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1031-1040application/pdfhttp://dx.doi.org/10.1007/s10068-018-0325-1Food Science and Biotechnology, v. 27, n. 4, p. 1031-1040, 2018.1226-7708http://hdl.handle.net/11449/17990610.1007/s10068-018-0325-12-s2.0-850476642972-s2.0-85047664297.pdf6605948620230104Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Biotechnology0,381info:eu-repo/semantics/openAccess2024-01-07T06:28:03Zoai:repositorio.unesp.br:11449/179906Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:21:27.975416Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
title |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
spellingShingle |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability Veronezi, Carolina Médici [UNESP] Antioxidant activity Bioactive compounds Physicochemical properties Seeds Special oils |
title_short |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
title_full |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
title_fullStr |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
title_full_unstemmed |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
title_sort |
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability |
author |
Veronezi, Carolina Médici [UNESP] |
author_facet |
Veronezi, Carolina Médici [UNESP] Jorge, Neuza [UNESP] |
author_role |
author |
author2 |
Jorge, Neuza [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Veronezi, Carolina Médici [UNESP] Jorge, Neuza [UNESP] |
dc.subject.por.fl_str_mv |
Antioxidant activity Bioactive compounds Physicochemical properties Seeds Special oils |
topic |
Antioxidant activity Bioactive compounds Physicochemical properties Seeds Special oils |
description |
This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20 h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20 h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T17:37:15Z 2018-12-11T17:37:15Z 2018-08-01 |
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://dx.doi.org/10.1007/s10068-018-0325-1 Food Science and Biotechnology, v. 27, n. 4, p. 1031-1040, 2018. 1226-7708 http://hdl.handle.net/11449/179906 10.1007/s10068-018-0325-1 2-s2.0-85047664297 2-s2.0-85047664297.pdf 6605948620230104 |
url |
http://dx.doi.org/10.1007/s10068-018-0325-1 http://hdl.handle.net/11449/179906 |
identifier_str_mv |
Food Science and Biotechnology, v. 27, n. 4, p. 1031-1040, 2018. 1226-7708 10.1007/s10068-018-0325-1 2-s2.0-85047664297 2-s2.0-85047664297.pdf 6605948620230104 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Biotechnology 0,381 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1031-1040 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129419626151936 |