Thermal edible oil evaluation by UV–Vis spectroscopy and chemometrics

Gonçalves, Rhayanna Priscila; Março, Paulo Henrique; Valderrama, Patrícia

doi:10.1016/j.foodchem.2014.04.109

Cited by 61 publications

(38 citation statements)

References 13 publications

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“…The sample was then kept at 75ºC and additional aliquots were collected after regular time intervals for 120 minutes. UV-Visible spectra (Ocean Optics, Red Tide USB650, 1 nm resolution) were obtained and the formation of degradation products was evaluated by Multivariate Curve Resolution Alternating LeastSquares method (MCR-ALS) as described by Gonçalves et al(2014). Spectra recovered by MCR-ALS were attributed to their respective compounds according to Valderrama et al (2011).…”

Section: Quantification Of the Degradation Products By Mcr-alsmentioning

confidence: 99%

“…Hydrolysis products were also formed after this heating time. Gonçalves et al (2014) have demonstrated that temperature and oil composition are key factors for tocopherol concentration decrease and oil degradation for (1) (2) a number of different edible oils. During the encapsulation procedure adopted in this work, oil is heated at 75°C for only 7 minutes, meaning that one may not expect chia oil degradation caused by the encapsulation conditions (time and temperature).…”

Section: Thermal Degradation Of In Natura Chia Oil By Mcr-alsmentioning

confidence: 99%

“…Oil degradation may be detected by UVVis spectroscopy, but the complexity of the obtained spectra requires further signal treatment. Multivariate Curve Resolution (MCR) is a suitable chemometric technique since it can identify mixed signals and recover the relative concentration of the substances and their respective spectra .In the case of unsaturated fatty acids, thermal degradation can be evaluated by the formation of degradation products such as conjugated trienes and dienes and hydrolysis products (Gonçalves et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

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-Encapsulation of polyunsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss occurred during heating. After lyophilization, the fatty acids profile of the oil-loaded microparticles was determined by gas chromatography and compared to in natura oil. Both omega-3 and omega-6 were effectively encapsulated, keeping the same omega-3:omega-6 ratio presented in the in natura oil. Calorimetric analysis confirmed that encapsulation improved the thermal stability of the chia oil.

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Section: Quantification Of the Degradation Products By Mcr-alsmentioning

confidence: 99%

Section: Thermal Degradation Of In Natura Chia Oil By Mcr-alsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…The sample was then kept at 75ºC and aliquots were also collected after regular time intervals for 120 minutes. UV-Visible spectra (Ocean Optics, Red Tide USB650, 1 nm resolution) were obtained and the formation of degradation products was evaluated by Multivariate Curve Resolution Alternating Least-Squares method (MCR-ALS) as described by Gonçalves et al 2014. The spectrum bands recovered by MCR-ALS were attributed to their respective compounds according to Valderrama et al (2011).…”

Section: Chia Oil Extraction and Quantification Of Degradation Producmentioning

confidence: 99%

“…The formation of degradation compounds such as conjugated dienes and trienes and hydrolysis products was also detected only after heating to 75°C for 2 hours. Gonçalves et al (2014) demonstrated that the formation of degradation products, the disappearance of the tocopherol and the temperature in which degradation begins are highly dependent on the oil composition and origin. In the encapsulation procedure proposed in this work, chia oil remained at 75°C for approximately 7 minutes.…”

Section: Quantification Of Degradationmentioning

confidence: 99%

Fatty Acids Profile of Chia Oil-Loaded Lipid Microparticles

Souza¹,

Sánchez²,

Valderrama³

et al. 2015

Anais Do Congresso Brasileiro De Engenharia Química Em Iniciação Científica - Cobeq IC 2015

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-Encapsulation of poly unsaturated fatty acid (PUFA) is known to be an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil has raised interest as a reliable source of both omega-3 and omega-6 but its encapsulation must be better evaluated. In this work, chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss was expected to occur during the encapsulation procedure. After lyophilization, the fat acids profile of the oil loaded microparticles was determined by gas chromatography and compared to that of the in natura oil. Both omega-3 and omega-6 were effectively encapsulated keeping the same omega-3:omega-6 ratio presented in the in natura oil.

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