Avaliação da oxidação de óleos, gorduras e azeites comestíveis em processo de fritura

Rios, Heloisa Correia Sarmento; Pereira, Isabela Rosier Olimpio; Abreu, Edeli Simioni de

doi:10.15448/1983-652x.2013.2.13143

Cited by 17 publications

(12 citation statements)

References 1 publication

(1 reference statement)

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“…The residual oil from agroindustry follows several processes, including centrifugation at high temperature and rotation, resulting in the modification in the physical and chemical characteristics; the oil then becomes dark, viscous, with an unpleasant odor, and consequently with a high index of peroxides. Rios et al (2013) evaluated the oxidation process of frying oil by the peroxide index at different times, and the authors observed an index variation from 1.38 mEq. kg -1 to 9.96 mEq.kg -1 after 4 h, showing that heating is an important parameter in the oil oxidation process.…”

Section: Experimental Designmentioning

confidence: 99%

Production of Methyl Esters by Enzymatic Hydroesterification of Chicken Fat Industrial Residue

Coppini

Magro

Martello

et al. 2019

Braz. J. Chem. Eng.

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The feedstock cost can comprise more than 75% of the overall biodiesel cost, and then economic issues are the main limitations of biodiesel production. This research focused on the use of alternative feedstock and production processes. The production of fatty acid esters from residues becomes an interesting alternative route since it is possible to reduce the cost of the process. The present work aimed to produce methyl esters from the residual oil of the poultry industry, using a commercial soluble lipase Eversa Transform 2.0® (NS-40116). The effects of methanol (1.2 to 1.8 eqv), water (1 to 2 wt%) and enzyme (0.1 to 0.5 wt%) contents on reaction conversion were evaluated through a 2³ experimental design with three central points, at 45 ºC, 250 rpm for 16 and 24 h of reaction time. From the results, by using 0.3 wt% enzyme, 1.5 wt% water, and 1.5 eqv of methanol it was possible to reach the most effective esters conversion (90.61%).

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Section: Experimental Designmentioning

confidence: 99%

Production of Methyl Esters by Enzymatic Hydroesterification of Chicken Fat Industrial Residue

Coppini

Magro

Martello

et al. 2019

Braz. J. Chem. Eng.

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“…Os peróxidos nem sempre são bons indicadores, pois são instáveis, formamse rápido e também são fracionados em moléculas menores, aldeído e cetona, que algumas vezes não são encontradas na análise (RIOS, 2013).…”

Section: Resultsunclassified

Introdução Da Alimentação Complementar: Relato De Experiências De Um Projeto Extensionista Em Dois Eventos Do Campus Ufrj-Macaé

Latorre¹,

Paredes²,

Freitas³

et al. 2018

Avanços E Desafios Da Nutrição No Brasil 2

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“…Research, Society and Development, v. 10, n. 3, e32210313408, 2021 (CC BY 4. When vegetable oil is subjected to a heating or frying process, the temperature directly influences the oxidation reaction causing the rate of peroxides formation to be less than the degradation. Thus, the peroxide index is not a good quality indicator of vegetable oils that have undergone heating, but it can be used for olive oil, since its predominant fatty acid is oleic, being less susceptible to oxidation reactions (Houshia et al;2019, Rios, Pereira & Abreu, 2013.…”

Section: Olive Oil Quality and Identity Parametersmentioning

confidence: 99%

From olive to olive oil: a general approach

Silva

Schmiele

2021

RSD

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

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Avaliação da oxidação de óleos, gorduras e azeites comestíveis em processo de fritura

Cited by 17 publications

References 1 publication

Production of Methyl Esters by Enzymatic Hydroesterification of Chicken Fat Industrial Residue

Production of Methyl Esters by Enzymatic Hydroesterification of Chicken Fat Industrial Residue

Introdução Da Alimentação Complementar: Relato De Experiências De Um Projeto Extensionista Em Dois Eventos Do Campus Ufrj-Macaé

From olive to olive oil: a general approach

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