EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING

Detalhes bibliográficos
Autor(a) principal: Pitaro, Simara Picoli [UNESP]
Data de Publicação: 2020
Outros Autores: Moreno Luzia, Debora Maria, Silva, Ana Carolina da [UNESP], Jorge, Neuza [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.34302/crpjfst/2020.12.1.10
http://hdl.handle.net/11449/196776
Resumo: The aim of the present study was to evaluate the efficiency of spice extracts in soybean oil stability regarding oxidative deterioration during heating. The treatments i) soybean oil (Control), ii) soybean oil with thyme extract (TE), iii) soybean oil with basil and thyme extracts (Mixture 1), iv) soybean oil with oregano and thyme extracts (Mixture 2), and v) soybean oil with tert-butyl-hydroquinone (TBHQ) were subjected to 180 degrees C for 30 h; the samples were taken at the times 0, 5, 10, 15, 20, 25, and 30 h and analyzed as to peroxide value, conjugated dienoic acids, oxidative stability, total polar compounds, fatty acid and triacylglycerol composition. The spice extracts improved soybean oil resistance against thermal deterioration and, therefore, they may be recommended as sources of powerful antioxidant for stabilization of unsaturated vegetable oils.
id UNSP_d9482f5b3f5a5812279fad053be5ace5
oai_identifier_str oai:repositorio.unesp.br:11449/196776
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATINGThermoxidationFatty acidsTriacylglycerolPolar compoundsOxidative stabilityThe aim of the present study was to evaluate the efficiency of spice extracts in soybean oil stability regarding oxidative deterioration during heating. The treatments i) soybean oil (Control), ii) soybean oil with thyme extract (TE), iii) soybean oil with basil and thyme extracts (Mixture 1), iv) soybean oil with oregano and thyme extracts (Mixture 2), and v) soybean oil with tert-butyl-hydroquinone (TBHQ) were subjected to 180 degrees C for 30 h; the samples were taken at the times 0, 5, 10, 15, 20, 25, and 30 h and analyzed as to peroxide value, conjugated dienoic acids, oxidative stability, total polar compounds, fatty acid and triacylglycerol composition. The spice extracts improved soybean oil resistance against thermal deterioration and, therefore, they may be recommended as sources of powerful antioxidant for stabilization of unsaturated vegetable oils.Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, BrazilMinas Gerais State Univ, Dept Exact & Earth Sci, BR-38200000 Frutal, MG, BrazilSao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, BrazilNorth Univ Center Baia MareUniversidade Estadual Paulista (Unesp)Minas Gerais State UnivPitaro, Simara Picoli [UNESP]Moreno Luzia, Debora MariaSilva, Ana Carolina da [UNESP]Jorge, Neuza [UNESP]2020-12-10T19:55:49Z2020-12-10T19:55:49Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article102-109http://dx.doi.org/10.34302/crpjfst/2020.12.1.10Carpathian Journal Of Food Science And Technology. Baia Mare: North Univ Center Baia Mare, v. 12, n. 1, p. 102-109, 2020.2066-6845http://hdl.handle.net/11449/19677610.34302/crpjfst/2020.12.1.10WOS:0005260907000106605948620230104Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCarpathian Journal Of Food Science And Technologyinfo:eu-repo/semantics/openAccess2021-10-23T10:02:10Zoai:repositorio.unesp.br:11449/196776Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:50:24.694363Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
title EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
spellingShingle EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
Pitaro, Simara Picoli [UNESP]
Thermoxidation
Fatty acids
Triacylglycerol
Polar compounds
Oxidative stability
title_short EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
title_full EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
title_fullStr EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
title_full_unstemmed EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
title_sort EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING
author Pitaro, Simara Picoli [UNESP]
author_facet Pitaro, Simara Picoli [UNESP]
Moreno Luzia, Debora Maria
Silva, Ana Carolina da [UNESP]
Jorge, Neuza [UNESP]
author_role author
author2 Moreno Luzia, Debora Maria
Silva, Ana Carolina da [UNESP]
Jorge, Neuza [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Minas Gerais State Univ
dc.contributor.author.fl_str_mv Pitaro, Simara Picoli [UNESP]
Moreno Luzia, Debora Maria
Silva, Ana Carolina da [UNESP]
Jorge, Neuza [UNESP]
dc.subject.por.fl_str_mv Thermoxidation
Fatty acids
Triacylglycerol
Polar compounds
Oxidative stability
topic Thermoxidation
Fatty acids
Triacylglycerol
Polar compounds
Oxidative stability
description The aim of the present study was to evaluate the efficiency of spice extracts in soybean oil stability regarding oxidative deterioration during heating. The treatments i) soybean oil (Control), ii) soybean oil with thyme extract (TE), iii) soybean oil with basil and thyme extracts (Mixture 1), iv) soybean oil with oregano and thyme extracts (Mixture 2), and v) soybean oil with tert-butyl-hydroquinone (TBHQ) were subjected to 180 degrees C for 30 h; the samples were taken at the times 0, 5, 10, 15, 20, 25, and 30 h and analyzed as to peroxide value, conjugated dienoic acids, oxidative stability, total polar compounds, fatty acid and triacylglycerol composition. The spice extracts improved soybean oil resistance against thermal deterioration and, therefore, they may be recommended as sources of powerful antioxidant for stabilization of unsaturated vegetable oils.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-10T19:55:49Z
2020-12-10T19:55:49Z
2020-01-01
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/10.34302/crpjfst/2020.12.1.10
Carpathian Journal Of Food Science And Technology. Baia Mare: North Univ Center Baia Mare, v. 12, n. 1, p. 102-109, 2020.
2066-6845
http://hdl.handle.net/11449/196776
10.34302/crpjfst/2020.12.1.10
WOS:000526090700010
6605948620230104
url http://dx.doi.org/10.34302/crpjfst/2020.12.1.10
http://hdl.handle.net/11449/196776
identifier_str_mv Carpathian Journal Of Food Science And Technology. Baia Mare: North Univ Center Baia Mare, v. 12, n. 1, p. 102-109, 2020.
2066-6845
10.34302/crpjfst/2020.12.1.10
WOS:000526090700010
6605948620230104
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Carpathian Journal Of 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 102-109
dc.publisher.none.fl_str_mv North Univ Center Baia Mare
publisher.none.fl_str_mv North Univ Center Baia Mare
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_ 1808129558036086784

Registros relacionados