Kinetics of Lipid Oxidation in Ternary Mixtures of Grape, Sesame and Sunflower Oils by Rancimat Method

Talita Cuenca Pina Moreira Ramos, Antonio Rogerio Fiorucci, Claudia Andrea Lima Cardoso, Margarete Soares da Silva

Abstract


O óleo extraído das sementes de uva é um produto com excelentes características antioxidantes e nutricionais, que pode ser utilizado na indústria de alimentos. Devido a essas características, este óleo foi incorporado, juntamente com o óleo de gergelim, em diferentes proporções, ao óleo de girassol, mantido na proporção de 50% em todas as misturas. Os óleos puros e misturas foram avaliados quanto à estabilidade termo-oxidativa (índice de estabilidade do óleo, OSI), compostos fenólicos, DPPH, cromatografia em fase gasosa, cinética de oxidação, entalpia e entropia e prazo de validade (a 25 ° C). A equação de Arrhenius e a teoria do complexo ativado foram utilizadas para estimar as energias de ativação, entalpias e entropia de ativação, variando de 80,66 a 90,37 kJ / mol, 77,84 a 86,61 kJ / mol e -129,46 a -104,37 J / mol K, respectivamente. O óleo de uva puro e as misturas com a maior proporção destes adicionados (B1 e B2) apresentaram os melhores valores em todos os parâmetros analisados. Os valores de energia livre de ativação (ΔG), que variaram de 27,68 a 38,59 kJ / mol, unificaram e verificaram os resultados dos outros parâmetros cinéticos, que indicam uma menor taxa de oxidação lipídica para a mistura B1, com maior proporção de uvas adicionadas.


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DOI: https://doi.org/10.5902/2179460X39575

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