Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-457X.06117 http://hdl.handle.net/11449/165903 |
Resumo: | Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 degrees C and their oxidative stability was evaluated once every 5 days for a period of 20 days through the Rancimat equipament and analysis of peroxide value, conjugated dienes and tocopherols retention. The oxidation rate in terms of mass gain was evaluated once every 24 hours for a period of 24 days. Although the antioxidant TBHQ showed a better efficiency in the inhibition of oxidation, coffee husk extract showed a synergistic effect when used with the synthetic, delaying the appearance of degradation products. In addition, the freeze-dried extract showed the ability to reduce the mass-gain rate when used alone as well as when used in combination with the synthetic antioxidant butyl hydroxyanisole (BHA), noting a synergistic effect on oxidative stability between the extract and the BHA. Therefore, coffee husk extract could be considered a source of natural antioxidants for synthetic antioxidants substitution. |
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Repositório Institucional da UNESP |
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Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditionsvegetable oilsnatural antioxidantmass gainagro-industrial wastetocopherolsSeveral plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 degrees C and their oxidative stability was evaluated once every 5 days for a period of 20 days through the Rancimat equipament and analysis of peroxide value, conjugated dienes and tocopherols retention. The oxidation rate in terms of mass gain was evaluated once every 24 hours for a period of 24 days. Although the antioxidant TBHQ showed a better efficiency in the inhibition of oxidation, coffee husk extract showed a synergistic effect when used with the synthetic, delaying the appearance of degradation products. In addition, the freeze-dried extract showed the ability to reduce the mass-gain rate when used alone as well as when used in combination with the synthetic antioxidant butyl hydroxyanisole (BHA), noting a synergistic effect on oxidative stability between the extract and the BHA. Therefore, coffee husk extract could be considered a source of natural antioxidants for synthetic antioxidants substitution.National Council of Technological and Scientific DevelopmentUniv Estadual Paulista, Sao Jose Do Rio Preto, SP, BrazilUniv Estadual Paulista, Sao Jose Do Rio Preto, SP, BrazilSoc Brasileira Ciencia Tecnologia AlimentosUniversidade Estadual Paulista (Unesp)Ribeiro, Elisa Franco [UNESP]Jorge, Neuza [UNESP]2018-11-29T03:50:31Z2018-11-29T03:50:31Z2017-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article5-10application/pdfhttp://dx.doi.org/10.1590/1678-457X.06117Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 37, p. 5-10, 2017.0101-2061http://hdl.handle.net/11449/16590310.1590/1678-457X.06117S0101-20612017000700005WOS:000416523000002S0101-20612017000700005.pdf6605948620230104Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science And Technologyinfo:eu-repo/semantics/openAccess2023-11-24T06:11:33Zoai:repositorio.unesp.br:11449/165903Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-24T06:11:33Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
title |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
spellingShingle |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions Ribeiro, Elisa Franco [UNESP] vegetable oils natural antioxidant mass gain agro-industrial waste tocopherols |
title_short |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
title_full |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
title_fullStr |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
title_full_unstemmed |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
title_sort |
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions |
author |
Ribeiro, Elisa Franco [UNESP] |
author_facet |
Ribeiro, Elisa Franco [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 |
Ribeiro, Elisa Franco [UNESP] Jorge, Neuza [UNESP] |
dc.subject.por.fl_str_mv |
vegetable oils natural antioxidant mass gain agro-industrial waste tocopherols |
topic |
vegetable oils natural antioxidant mass gain agro-industrial waste tocopherols |
description |
Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 degrees C and their oxidative stability was evaluated once every 5 days for a period of 20 days through the Rancimat equipament and analysis of peroxide value, conjugated dienes and tocopherols retention. The oxidation rate in terms of mass gain was evaluated once every 24 hours for a period of 24 days. Although the antioxidant TBHQ showed a better efficiency in the inhibition of oxidation, coffee husk extract showed a synergistic effect when used with the synthetic, delaying the appearance of degradation products. In addition, the freeze-dried extract showed the ability to reduce the mass-gain rate when used alone as well as when used in combination with the synthetic antioxidant butyl hydroxyanisole (BHA), noting a synergistic effect on oxidative stability between the extract and the BHA. Therefore, coffee husk extract could be considered a source of natural antioxidants for synthetic antioxidants substitution. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 2018-11-29T03:50:31Z 2018-11-29T03:50:31Z |
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/10.1590/1678-457X.06117 Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 37, p. 5-10, 2017. 0101-2061 http://hdl.handle.net/11449/165903 10.1590/1678-457X.06117 S0101-20612017000700005 WOS:000416523000002 S0101-20612017000700005.pdf 6605948620230104 |
url |
http://dx.doi.org/10.1590/1678-457X.06117 http://hdl.handle.net/11449/165903 |
identifier_str_mv |
Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 37, p. 5-10, 2017. 0101-2061 10.1590/1678-457X.06117 S0101-20612017000700005 WOS:000416523000002 S0101-20612017000700005.pdf 6605948620230104 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science And Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
5-10 application/pdf |
dc.publisher.none.fl_str_mv |
Soc Brasileira Ciencia Tecnologia Alimentos |
publisher.none.fl_str_mv |
Soc Brasileira Ciencia Tecnologia Alimentos |
dc.source.none.fl_str_mv |
Web of Science 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_ |
1803046630620921856 |