Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.22571/2526-4338484 http://hdl.handle.net/11449/210377 |
Resumo: | The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max: C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 degrees C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to rho-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying. |
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Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidationFatty acidshigh temperaturasoxidationvegetable oilsThe predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max: C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 degrees C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to rho-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying.Univ Estadual Paulista, Programa Posgrad Engn & Ciencia Alimentos, BR-15054000 Sao Paulo, BrazilUniv Estadual Paulista, Programa Posgrad Engn & Ciencia Alimentos, BR-15054000 Sao Paulo, BrazilUniv Federal Campina GrandeUniversidade Estadual Paulista (Unesp)Pinheiro, Andressa Alves [UNESP]Jorge, Neuza [UNESP]2021-06-25T15:06:35Z2021-06-25T15:06:35Z2021-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article51-56http://dx.doi.org/10.22571/2526-4338484Acta Brasiliensis. Campina Grande Pb: Univ Federal Campina Grande, v. 5, n. 2, p. 51-56, 2021.2526-432Xhttp://hdl.handle.net/11449/21037710.22571/2526-4338484WOS:000655750600001Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Brasiliensisinfo:eu-repo/semantics/openAccess2021-10-23T20:17:27Zoai:repositorio.unesp.br:11449/210377Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-05-23T19:50:32.749624Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
spellingShingle |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation Pinheiro, Andressa Alves [UNESP] Fatty acids high temperaturas oxidation vegetable oils |
title_short |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_full |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_fullStr |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_full_unstemmed |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
title_sort |
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation |
author |
Pinheiro, Andressa Alves [UNESP] |
author_facet |
Pinheiro, Andressa Alves [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 |
Pinheiro, Andressa Alves [UNESP] Jorge, Neuza [UNESP] |
dc.subject.por.fl_str_mv |
Fatty acids high temperaturas oxidation vegetable oils |
topic |
Fatty acids high temperaturas oxidation vegetable oils |
description |
The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max: C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 degrees C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to rho-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T15:06:35Z 2021-06-25T15:06:35Z 2021-05-01 |
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/10.22571/2526-4338484 Acta Brasiliensis. Campina Grande Pb: Univ Federal Campina Grande, v. 5, n. 2, p. 51-56, 2021. 2526-432X http://hdl.handle.net/11449/210377 10.22571/2526-4338484 WOS:000655750600001 |
url |
http://dx.doi.org/10.22571/2526-4338484 http://hdl.handle.net/11449/210377 |
identifier_str_mv |
Acta Brasiliensis. Campina Grande Pb: Univ Federal Campina Grande, v. 5, n. 2, p. 51-56, 2021. 2526-432X 10.22571/2526-4338484 WOS:000655750600001 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Acta Brasiliensis |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
51-56 |
dc.publisher.none.fl_str_mv |
Univ Federal Campina Grande |
publisher.none.fl_str_mv |
Univ Federal Campina Grande |
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_ |
1803045631048024064 |