Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability

Detalhes bibliográficos
Autor(a) principal: Veronezi, Carolina Médici [UNESP]
Data de Publicação: 2018
Outros Autores: Jorge, Neuza [UNESP]
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.
id UNSP_1233e6dbab11bc8f8b354907e8da68d4
oai_identifier_str oai:repositorio.unesp.br:11449/179906
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling 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

Registros relacionados