Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.3989/gya.2008.v59.i2.500 http://hdl.handle.net/11449/70375 |
Resumo: | This work was aimed at evaluating the antioxidant activity of rosemary extract added to soybean oil in thermoxidation conditions. Purified soybean oil, refined soybean oil and refined soybean oil containing 1,000 mg/kg rosemary extract were heated at 180°C. The oxidation of the samples was evaluated after 0, 2.5, 5, 7.5 and 10 hours of thermoxidation by means of oxidative stability determination, total polar compounds and conjugated dienes. The purified oil differed significantly from the refined oil, mainly in relation to oxidative stability due the removal of the natural antioxidants. Rosemary extract presented antioxidant effects at high temperatures. After 10 hours of heating, 1,000 mg/kg rosemary extract added to the refined soybean oil significantly increased the oil oxidative stability from 7.52 to 13.5 hours and decreased the formation of polymers and decomposing products measured through the polar rates from 17.35 to 7.99%. The build up of primary oxidation products gauged through diene rates also decreased from 1.61 to 0.80%. Rosemary extract could be recommended as an alternative antioxidant. |
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Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidationNatural antioxidantsRosmarinus officinalisSoybean oilSpicesThermostabilityGlycine maxThis work was aimed at evaluating the antioxidant activity of rosemary extract added to soybean oil in thermoxidation conditions. Purified soybean oil, refined soybean oil and refined soybean oil containing 1,000 mg/kg rosemary extract were heated at 180°C. The oxidation of the samples was evaluated after 0, 2.5, 5, 7.5 and 10 hours of thermoxidation by means of oxidative stability determination, total polar compounds and conjugated dienes. The purified oil differed significantly from the refined oil, mainly in relation to oxidative stability due the removal of the natural antioxidants. Rosemary extract presented antioxidant effects at high temperatures. After 10 hours of heating, 1,000 mg/kg rosemary extract added to the refined soybean oil significantly increased the oil oxidative stability from 7.52 to 13.5 hours and decreased the formation of polymers and decomposing products measured through the polar rates from 17.35 to 7.99%. The build up of primary oxidation products gauged through diene rates also decreased from 1.61 to 0.80%. Rosemary extract could be recommended as an alternative antioxidant.Food Technology and Engineering Department IBILCE UNESP, Rua Cristóvão Colombo, 2265, CEP 15054-000 - São José do Rio Preto - SPFood Technology and Engineering Department IBILCE UNESP, Rua Cristóvão Colombo, 2265, CEP 15054-000 - São José do Rio Preto - SPUniversidade Estadual Paulista (Unesp)Ramalho, Valéria C. [UNESP]Jorge, Neuza [UNESP]2014-05-27T11:23:31Z2014-05-27T11:23:31Z2008-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article128-131application/pdfhttp://dx.doi.org/10.3989/gya.2008.v59.i2.500Grasas y Aceites, v. 59, n. 2, p. 128-131, 2008.0017-3495http://hdl.handle.net/11449/7037510.3989/gya.2008.v59.i2.5002-s2.0-541491147932-s2.0-54149114793.pdf6605948620230104Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengGrasas y Aceites0.5640,325info:eu-repo/semantics/openAccess2023-10-16T06:10:06Zoai:repositorio.unesp.br:11449/70375Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:08:41.884625Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
title |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
spellingShingle |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation Ramalho, Valéria C. [UNESP] Natural antioxidants Rosmarinus officinalis Soybean oil Spices Thermostability Glycine max |
title_short |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
title_full |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
title_fullStr |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
title_full_unstemmed |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
title_sort |
Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation |
author |
Ramalho, Valéria C. [UNESP] |
author_facet |
Ramalho, Valéria C. [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 |
Ramalho, Valéria C. [UNESP] Jorge, Neuza [UNESP] |
dc.subject.por.fl_str_mv |
Natural antioxidants Rosmarinus officinalis Soybean oil Spices Thermostability Glycine max |
topic |
Natural antioxidants Rosmarinus officinalis Soybean oil Spices Thermostability Glycine max |
description |
This work was aimed at evaluating the antioxidant activity of rosemary extract added to soybean oil in thermoxidation conditions. Purified soybean oil, refined soybean oil and refined soybean oil containing 1,000 mg/kg rosemary extract were heated at 180°C. The oxidation of the samples was evaluated after 0, 2.5, 5, 7.5 and 10 hours of thermoxidation by means of oxidative stability determination, total polar compounds and conjugated dienes. The purified oil differed significantly from the refined oil, mainly in relation to oxidative stability due the removal of the natural antioxidants. Rosemary extract presented antioxidant effects at high temperatures. After 10 hours of heating, 1,000 mg/kg rosemary extract added to the refined soybean oil significantly increased the oil oxidative stability from 7.52 to 13.5 hours and decreased the formation of polymers and decomposing products measured through the polar rates from 17.35 to 7.99%. The build up of primary oxidation products gauged through diene rates also decreased from 1.61 to 0.80%. Rosemary extract could be recommended as an alternative antioxidant. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-01 2014-05-27T11:23:31Z 2014-05-27T11:23:31Z |
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/10.3989/gya.2008.v59.i2.500 Grasas y Aceites, v. 59, n. 2, p. 128-131, 2008. 0017-3495 http://hdl.handle.net/11449/70375 10.3989/gya.2008.v59.i2.500 2-s2.0-54149114793 2-s2.0-54149114793.pdf 6605948620230104 |
url |
http://dx.doi.org/10.3989/gya.2008.v59.i2.500 http://hdl.handle.net/11449/70375 |
identifier_str_mv |
Grasas y Aceites, v. 59, n. 2, p. 128-131, 2008. 0017-3495 10.3989/gya.2008.v59.i2.500 2-s2.0-54149114793 2-s2.0-54149114793.pdf 6605948620230104 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Grasas y Aceites 0.564 0,325 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
128-131 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_ |
1808128467190939648 |