Deterioração De Óleos Vegetais Expostos a Diferentes Condições De Armazenamento

Filho, Sérgio Thode; Cabral, Gabrielle Borges; Maranhão, Fabíola da Silveira; Sena, Marcelo Fonseca Monteiro de; Silva, Elmo Rodrigues da

doi:10.5902/2236117013802

Cited by 8 publications

(9 citation statements)

References 7 publications

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“…Therefore, it would be important to invest in cultivation logistic to ensure the physicochemical quality. The handling and packaging for the removal of fractions of the product and their exposure to light and oxygen can result in changes to the physical and chemical stability of the plant material (Thode et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts

Feitosa

Silva

Fonseca

et al. 2021

Rev. Ciênc. Farm. Básica Apl.

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A new consumer profile for pharmaceutical and cosmetic products has motivated research into natural raw materials in the development of "green" products such as herbal medicines and biocosmetics. However, various limitations have been encountered in the marketing of these products, for example the quality control of the natural raw materials used by the industrial market. This study aims to evaluate the sensory and physicochemical parameters of murumuru (Astrocaryum murumuru Mart.), bacuri (Platonia insignis Mart.), tucuma (Astrocaryum vulgare Mart.), and ucuuba (Virola sebifera Aubl.) butters for applications in pharmaceutical and cosmetic bioproducts. The acidity and saponification as well as the iodine and peroxide indexes were evaluated and fatty acid profiles for the samples obtained by GC-MS. The sensory properties of the butters showed the appearance of solid to soft cream, color (yellow, brown, buttercup, and ochre), and characteristic odor. The melting temperatures of all butters ranged between 31 ºC and 49 °C. The acidity, saponification, iodine and peroxide indexes for the butters were of 5.82-17.73 mg (NaOH or KOH) g −1 , 181.10-573.55 mg KOH g −1 , 2.78-44.96 gl 2 100 g −1 , and 1.39-9.30 meq kg −1 , respectively. From analyses of the fatty acid profiles, the major components identified were lauric acid in murumuru (40%) and ucuuba butters (73%), myristic acid in tucuma butter (53%), and palmitic acid in bacuri butter (42%). In general, the results of the analyses differed from the specifications of the supplier reports and official compendia. These findings highlight the importance of quality control in natural raw materials to ensure their functionality in pharmaceutical and cosmetic bioproducts.

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Section: Discussionmentioning

confidence: 99%

Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts

Feitosa

Silva

Fonseca

et al. 2021

Rev. Ciênc. Farm. Básica Apl.

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“…Among other consequences, oil oxidative deterioration can cause original flavor and aroma modifications and the appearance of odors and flavors characteristic of oxidative rancidity, which is an important cause of depreciation or rejection (Thode Filho, Cabral, da Silveira Maranhão, de Sena, & da Silva, ).…”

Section: Introductionmentioning

confidence: 99%

“…In addition to the fatty acid profile, the oil susceptibility to oxidation can vary according to the ambient conditions during the grain storage, associated among other factors to the temperature, since its increase during the storage period favors the oxidation (de Oliveira Lins, de Carvalho, das Graças Cardoso, Miranda, & de Andrade, ; Thode Filho et al, ).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profiles in Sunflower Grains During Storage in Different Environments

Carvalho

Silva

Mandarino

et al. 2018

J Americ Oil Chem Soc

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This study aimed to evaluate the fatty acid profiles of sunflower oil extracted from hybrid grains produced and stored in different environments. The trials were conducted in Teresina (Piauí), Vilhena (Rondônia), and Jaguariúna (São Paulo) in randomized complete block design with 4 replicates. After harvesting, grains from 1 high oleic and 3 traditional hybrids were packed in kraft paper bags and stored in a covered shed and in a cold chamber up to 12 months. The fatty acid profiles were determined by gas chromatography after 0, 4, 8, and 12 months of storage. Analyses of variance were conducted in a split-plot design, with hybrids being considered as whole plots and storage times as subplots. Tukey's test was performed to compare hybrids and regression analyses for storage times. The initial fatty acid profile of the grains of the same hybrid varied depending on the production location. The grain storage of high oleic and traditional sunflower hybrids during 12 months in covered shed and in cold chamber resulted in little changes in oil fatty acid profiles, regardless of the initial contents. These changes occurred only for linoleic and palmitic acids.

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“…Outro exemplo de degradação é a rancidez oxidativa, um processo que envolve a participação do oxigênio em reação com os ácidos graxos insaturados que compõem o óleo. Esse processo pode ser mais intenso quando o óleo fica exposto à luz e/ou altas temperaturas que atuam como catalisadores da reação (THODE et al, 2014). Nesse sentido, os ácidos graxos insaturados são mais sensíveis que os saturados à degradação, gerando como consequências o escurecimento do óleo, surgimento de espuma e aumento da viscosidade (CORSINI; JORGE, 2006), características visíveis da rancificação.…”

Section: Introductionunclassified

São os azeites de oliva mais instáveis que os óleos vegetais frente ao aquecimento? Um estudo comparativo

Ramos

Oliveira

Nicoletto

et al. 2021

R. Eletr. Cient. da Uergs

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Resumo A procura por alimentos saudáveis está crescendo e os azeites vêm ganhando atenção. Entretanto, ainda não há consenso no que se refere às melhores formas de sua utilização na culinária. O objetivo desse estudo foi avaliar as possíveis modificações físico-químicas decorrentes do aquecimento em azeites de oliva em comparação a outros óleos vegetais. Amostras de azeites de oliva extravirgem (AOE) ou refinado tipo único (AOU); óleo de canola (OC) e óleo de soja (OS) foram selecionadas considerando as marcas mais procuradas pela população. Essas foram aquecidas a 40, 70, 120 e 180°C e analisadas quanto à rancificação hidrolítica (índice de acidez) e oxidativa (níveis de malondialdeído - MDA). Os resultados mostraram que o aquecimento foi capaz de alterar a disponibilidade de ácidos graxos livres em AOE e AOU (redução de cerca de 30 % no índice de acidez em relação à temperatura ambiente) em comparação à OC e OS. Alterações nesse parâmetro não foram observadas para os óleos. Quanto aos níveis de MDA, observou-se que tanto o AOE quanto o AOU são menos suscetíveis à termoxidação quando aquecidos, em comparação às amostras OC/OS, que apresentaram índices estatisticamente superiores. Quando comparados em conjunto, observou-se o seguinte comportamento para os níveis de acidez (AOE = AOU > OC = OS) e MDA (OS > OC > AOU = AOE). Os dados obtidos no presente estudo indicam uma maior aplicabilidade dos azeites de oliva em preparações aquecidas, no entanto, futuros estudos são necessários para melhor compreender as reações químicas envolvidas nos processos de termoproteção desses. Palavras-chave: Ácidos graxos; estabilidade; rancificação; antioxidantes. Abstract Are olive oils more unstable than vegetable oils on heating? A comparative study Demand for healthy foods is growing and olive oils are gaining attention. However, there is still no consensus regarding the best ways to use it in cooking. This study aimed to evaluate the possible physicochemical modifications resulting from heating olive oil compared to vegetable oils. Samples of extra virgin (AOE) or refined type (AOU) olive oils; canola oil (OC) and soybean oil (OS) were selected considering the most consumed brands by the population. Samples were heated at 40, 70, 120, and 180 ° C and analyzed for hydrolytic (acidity index) and oxidative (malondialdehyde - MDA) rancidity. The results showed that heating was able to alter the availability of free fatty acids in AOE and AOU (about 30 % reduction in acidity index compared to room temperature) in relation to OC and OS. Changes in this parameter were not observed for oils. Regarding MDA levels, it was observed that both of which olive oils were less susceptible to thermo-oxidation when heated compared to OC or OS, which showed statistically higher rates. When compared together, the following behavior was observed for acidity levels (AOE = AOU> OC = OS) and MDA (OS> OC> AOU = AOE). The data obtained in the present study indicate greater applicability of olive oils in heated preparations, however, further studies are needed to better understand the chemical reactions involved in their thermoprotection processes. Keywords: Fatty acids; stability; rancification; antioxidants. Resumen ¿Son los aceites de oliva más inestables que los aceites vegetales al calentarlos? Un estudio comparativo La demanda de alimentos saludables es grande y los aceites de oliva están ganando atención. Todavía, no hay consenso sobre las mejores formas de utilizarlo en la cocina. El objetivo de este estudio fue evaluar los posibles cambios físicos y químicos derivados del calentamiento de los aceites de oliva en comparación con otros aceites vegetales. Muestras de aceite de oliva virgen extra (AOE) o refinado de tipo único (AOU); aceite de canola (OC) y aceite de soja (OS) fueron seleccionados considerando las marcas más buscadas por la población. Estos fueron calentados a 40, 70, 120 y 180 ° C y analizados para rancificación hidrolítica (índice de acidez) y oxidativa (malondialdehído - MDA). Los resultados mostraron que el calentamiento puede alterar la disponibilidad de ácidos grasos libres en AOE y AOU (reducción de aproximadamente 30% en el índice de acidez en relación a la temperatura ambiente) en comparación con OC y OS. No se observaron cambios en este parámetro para los aceites. Para los niveles de MDA, se observó que tanto AOE como AOU son menos susceptibles a la termoxidación cuando se calientan, en comparación con las muestras de OC / OS, que mostraron tasas estadísticamente más altas. Cuando se compararon juntos, se observó el siguiente comportamiento para los niveles de acidez (AOE = AOU> OC = OS) y MDA (OS> OC> AOU = AOE). Los datos obtenidos en el presente estudio indican una mayor aplicabilidad de los aceites de oliva en preparaciones calentadas, sin embargo, son necesarios futuros estudios para comprender mejor las reacciones químicas involucradas en sus procesos de termoprotección. Palabras clave: Ácidos grasos; estabilidad; rancificación; antioxidantes.

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Deterioração De Óleos Vegetais Expostos a Diferentes Condições De Armazenamento

Cited by 8 publications

References 7 publications

Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts

Evaluation of the quality of Amazonian butters as sustainable raw materials for applications in bioproducts

Fatty Acid Profiles in Sunflower Grains During Storage in Different Environments

São os azeites de oliva mais instáveis que os óleos vegetais frente ao aquecimento? Um estudo comparativo

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