Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil

Reda, Seme Youssef

doi:10.1590/s0101-20612011000200030

Cited by 74 publications

(41 citation statements)

References 9 publications

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“…Alguns alimentos, como gorduras e óleos, quando aquecidos sofrem oxidação térmica e produzem compostos como peróxidos, que devem se transformar em aldeídos, cetonas, epóxidos, dímeros e polímeros, prejudicando a qualidade dos alimentos 32 .…”

Section: Antioxidantes Utilizados Em óLeos Ou Gorduras De Frituraunclassified

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

2013

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Alimentos fritos são muito consumidos no Brasil e no mundo. Sabe-se que a fritura é um processo complexo e oferece riscos à saúde humana. Um dos objetivos desta revisão foi apresentar as principais alterações físicas (escurecimento, viscosidade e formação de espuma) e químicas (hidrólise e auto-oxidação) que ocorrem nos óleos e/ou gorduras durante o processo de fritura. Outro objetivo foi abordar os principais fatores envolvidos na degradação do óleo e/ou da gordura de fritura (temperatura e tempo de fritura; relação superfície/volume; tipo de aquecimento; tipo de óleo; adição de óleo novo; natureza e quantidade do alimento frito; presença de contaminantes metálicos e equipamento utilizado, além da presença de antioxidantes). Foram também apresentados alguns métodos de controle de qualidade de óleo ou de gordura de fritura existentes (quantificação de compostos polares totais, acidez, índice de peróxidos, valor de p-anisidina e métodos rápidos de quantificação). Por fim, foram relacionadas as regulamentações vigentes sobre o processo de fritura, os efeitos dos compostos degradados sobre a saúde humana e algumas recomendações para a melhoria da qualidade do óleo ou da gordura de fritura formuladas pelo Informe Técnico nº 11 da Agência Nacional de Vigilância Sanitária. Termos de indexação:Degradação lipídica. Fritura. Regulamentação. Saúde. A B S T R A C TFried foods are widely consumed in Brazil and in the world. Frying is a complex process with human health risks. One of the objectives of this review was to present the main physical changes (darkening, viscosity and

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Section: Antioxidantes Utilizados Em óLeos Ou Gorduras De Frituraunclassified

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

2013

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“…However, SAIB is not a general choice of antioxidant for oil processing industries besides several other compounds. But, in this study, we utilized SAIB because of its high thermal stability (> 200°C) and lipophilicity, and found that it is a best replacement to many other synthetic antioxidants (Reda 2011). …”

Section: Resultsmentioning

confidence: 99%

Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature

et al. 2015

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The effect of several natural and synthetic antioxidants to retard the formation of polar compounds and thermooxidation at prolonged frying temperatures was studied. Antioxidants, including butyl hydroxyl toluene (BHT), terbutyl hydroxyquinone (TBHQ), α-and γ-tocopherols, tocopherol mixture (α, β, γ and δ), sesamol, β-sitosterol, β-sitostanol, γ-oryzanol, curcumin, rosemary extract and sucrose acetate isobutyrate (SAIB) were tested in refined soybean oil without added any additives recovered from refinery. Rosemary extract and SAIB were showed a considerable effect on both polar compound formation and secondary oxidation. These compounds increased the oxidative stability of oil for more than 30 % compared to conventional synthetic antioxidants. Oils treated with SAIB showed higher color retention after 6 h heating compared to the oils added with BHT, TBHQ and tocopherols. Curcumin, sesamol and γ-oryzanol showed higher antioxidant potential compared to other antioxidants. Preliminary results obtained from this study have clearly demonstrated that SAIB and rosemary extracts are more commercially viable antioxidants to increase the stability of frying oils.

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“…Penggunaan tepung terigu protein tinggi yang tersusun atas asam amino dan tepung tapioka karbohidrat tinggi yang banyak mengandung gula mengakibatkan reaksi pencoklatan non-enzimatis mudah terbentuk. Terbentuknya warna coklat dan keemasan selama penggorengan pada suhu tinggi diduga disebabkan proses karamelisasi dan reaksi Maillard 29 . Kedua reaksi pencoklatan non enzimatis ini dipengaruhi oleh kandungan gula yang berinteraksi dengan kelompok amino bebas seperti asam amino, peptide, protein dan kelompok karbonil atau aldehid, keton dan beberapa produk intermediate 17 .Proses pencoklatan juga disebabkan oleh minyak goreng sebagai reaksi dari produk oksidasi lipid dengan amina, asam amino dan protein 30 .…”

Section: Gliihuhqw Vxshuvfulswv Dw Wkh Vdph Urz Lqglfdwh Vljql¿fdqw Gunclassified

“…Penggunaan curd yang memiliki kadar protein dan lemak yang cukup tinggi berperan dalam menghasilkan rasa gurih yang khas pada snack susu yang dihasilkan sebagai akibat dari terjadinya reaksi Maillard selama penggorengan pada suhu tinggi berlangsung. Terbentuknya rasa dan aroma yang khas pada produk menurut Reda 29 disebabkan karena minyak terkena tiga agen yang menyebabkan perubahan dalam komposisi yaitu air dari makanan (menyebabkan perubahan hidrolitik), oksigen (kontak dengan minyak dan menyebabkan perubahan oksidatif dari permukaan ke dalam makanan), dan suhu tinggi (menyebabkan perubahan termal yang mengakibatkan isomerisasi dan pemotongan reaksi aldehida dan keton membentuk berbagai produk degradasi seperti epoksida dan hidroperoksida).…”

Section: Gliihuhqw Vxshuvfulswv Dw Wkh Vdph Urz Lqglfdwh Vljql¿fdqw Gunclassified

Influences of Curd Concentrations Towards Milk Snack Quality

Suprapto¹,

Nurliyani²,

Pranoto³

2017

Jurnal Pasca

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ABSTRAKCurd adalah endapan massa berwarna putih berupa bahan padatan susu (kaya protein kasein) yang diperoleh dengan cara menambahkan asam atau enzim ke dalam susu. Penambahan curd dalam pembuatan snack diharapkan dapat meningkatkan gizi produk yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh perbedaan konsentrasi curd WHUKDGDS NDUDNWHULVWLN ¿VLNR NLPLD HYDOXDVL VHQVRUL dan mikrostruktur snack susu yang digoreng secara deep fat frying pada tekanan atmosfer (70 cmHg). Imbangan persentase curd : FDPSXUDQ WHSXQJ \DLWX GDQ 9DULDEHO \DQJ GLXML PHOLSXWL NDUDNWHULVWLN ¿VLNR NLPLD GDQ evaluasi sensori yang dianalisis menggunakan rancangan acak lengkap dengan 3 ulangan, sedangkan mikrostruktur dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan curd PHPEHULNDQ SHQJDUXK Q\DWD 3 WHUKDGDS NDUDNWHULVWLN ¿VLNR kimia dan evaluasi sensori snack susu yang dihasilkan. Mikrostruktur snack susu yang digoreng pada tekanan atmosfer menunjukkan SUR¿O JHODWLQLVDVL SDWL \DQJ EHOXP VHPSXUQD GHQJDQ URQJJD XGDUD \DQJ WLGDN PHUDWDGL GDODP SURGXN Snack susu dengan imbangan curd FDPSXUDQ WHSXQJ VHEHVDU PHPSXQ\DL NXDOLWDV WHUEDLN GLWLQMDX GDUL NDUDNWHULVWLN ¿VLNR NLPLD HYDOXDVL VHQVRUL GDQ PLNURVWUXNWXUQ\D GHQJDQ UDWDUDWD NDUDNWHULVWLN ¿VLN NHUHQ\DKDQ 1P2 , daya kembang 106,03%, kadar air 7,88%), karakteristik kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 -9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,81 dan oily after taste 6,10.Kata kunci: Karakteristik, Snack susu, Curd. ABSTRACT 'RGLN 6XSUDSWR 1XUOL\DQL DQG

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Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil

Cited by 74 publications

References 9 publications

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature

Influences of Curd Concentrations Towards Milk Snack Quality

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