Kinetics of Lipid Oxidation in Ternary Mixtures of Grape, Sesame and Sunflower Oils by Rancimat Method
DOI:
https://doi.org/10.5902/2179460X39575Abstract
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.
Downloads
References
Abdel-razek A & Hassanein M. Blending of Virgin Olive Oil With Less Stable Edible Oils to Strengthen Their Antioxidative Potencies. Australian Journal of Basic and Applied Sciences 2011; 5(10): 312-318.
Adhvaryu A, Erhan SZ, LIU ZS & Perez JM. Oxidation kinetic studies of oils derived from unmodifiednand genetically modified vegetables using presurized differential scnning calorimetry and nuclear magnetic resonance spectroscopy. Thermochim Acta 2000; 364: 87-97.
AOCS - Official methods and recommended practices of the American Oil Chemists’ Society 2017; Champaign: AOCS Press.
ANVISA - Agência Nacional da Vigilância Sanitária. Boletim Section 1. Brasília, DF: Official Daily of the Federative Republic of Brazil; Regulamento Técnico sobre Informação Nutricional Complementar. 2012; Brazil-RDC/ANVISA/MS Nº 54.
Codex Alimentarius Comission - 2ª ed. v. 8. Rome: World Health Organization; 1993. Codex Alimentarius-Codex Stan 33-1981-Fats, oils and related products.
Curvelo FM, Almeida DT, Nunes IL, Feitosa S. Qualidade do óleo de palma bruto (Elaeisguineensis): matéria-prima para fritura de acarajés. Revista Instituto Adolfo Lutz 2011; 70: 641-646.
Devarajan S, Chatterjee B, Urata H, Zhang B, Ali A, Singh R & Ganapathy S. (2016). A blend of sesame and rice bran oils lowers hyperglycemia and improves the lipids. The American Journal of Medicine 2016; 129: 731-739.
Farhoosh R, Niazmand R, Rezaei M, Sarabi M. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology 2008; 110: 587-592.
Farhoosh R, Einafshar S & Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry 2009; 115: 933-938.
Farhoosh R & Seyedeh-zohreh H-Y. Evoluation of Oxidative Values during Studies on Olive Oil Oxidation in the Rancimat Test. Journal American Chemistry Society 2014; 91(2): 281-293.
Farhoosh R & Seyedeh-zohreh H-Y. Shelf-life prediction of olive oils using empirical models developed at low and high temperatures. Food Chemistry 2014; 141: p. 557-565.
Farhoosh R. The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists’ Society 2007; 84: 205-209.
Fernandes L, Casal S, Cruz R, Pereira JA & Ramalhosa E. Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties, Food Research International 2013; 50: 161-166.
Galvan D, Orives JR, Coppo RL, Silva ET, Angilelli KG & Borsato D. Determination of the kinetics and thermodynamics parameters of biodiesel oxidation reaction obtained from an optimized mixture of vegetable oil and animal fat. Energy Fuels 2013; 27: 6866-6871.
Ghosh M, Upadhyay R, Mahato DK, Mishra HN. Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat, Food Chemistry 2018; 272: 471-477.
Gönül A, Şükriye N, Karuk E, Fatma Nur A, İbrahim Y, Adnan K. Chemometric classification and quantification of cold pressed grape seed oil in blends with refined soybean oils using attenuated total reflectance–mid infrared (ATR–MIR) spectroscopy. LWT 2018; 100: 126-137.
Heidarpour M & Farhoosh R. A preliminar Rancimat-based kinetic approach of detecting olive oil adulteration. LWT – Food Science and Technology 2018; 90: 77-82.
Hemalatha S. Sesame lignans enhance the thermal stability of edible vegetable oils. Food Chemistry 2007; 105: 1076-1085.
IBGE - https://agenciadenoticias.ibge.gov.br/agencia-sala-de-imprensa/2013-agencia-de-noticias/releases/19942-em-janeiro-ibge-preve-safra-6-0-inferior-a-de-2017. Accessed in 10 of February 2019.
Jokic S, Bijuk M, Aladic K, Bilic M & Molnar M. Optimisation of supercritical CO 2 extraction of grape seed oil using response surface methodology. International Journal of Food Science and Technology 2016; 51: 403- 410.
Kiralan M, Ulas M, Özaydin A, Özdemir N, Özkan G, Bayrak A & Ramadan MF. Blends of cold pressed black cumin oil and sunflower oil with improved stability: A study based on changes in the levels of volatiles, tocopherols and thymoquinone during accelerated oxidation conditions. Journal of Food Biochemistry 2017; 41.
Kochhar SP & Henry CJ. Oxidative stability and shelf-life evaluation of selected culinary oils. International Journal of Food Sciences and Nutrition 2009; 60(S7): 289-296.
Lutterodt H, Slavin M, Whent M, Turner E & Yu LL. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry, 2011; 128(2): 391-399.
Madawala SRP, Kochharb SP & Dutta PC. Lipid components and oxidative status of selected specialty oils. Grasas y aceites 2012; 63(2): 143-151.
Matthäus B. (2008). Virgin grape seed oil: Is it really a nutritional highlight? European Journal Lipid Science Technology 2008; 110: 645-650.
Ramalho VC & Jorge N. Antioxidantes Utilizados em Óleos, Gorduras e alimentos Gordurosos. Química Nova 2006; 29(4): 755-760.
Ramadan MF. Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and oxidative characteristics. Industrial Crops and Products 2013; 43: 65-72.
Sılva TL, Bernardo E, Nobre B, Mendes R & Reis A. Extractıon of Victoria and Red Globe Grape Seed Oils using Supercritical Carbon Dioxide with and Without Ethanol. Journal of Food Lipids 2008; 15: 356-369.
Sunil L, Reddy PV, Krishna AG & Urooj A. Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying. Journal of Food Science and Technology 2015; 52(2): 849-57.
Srivastava Y, Semwal AD, Sajeevkumar VA & Sharma GK. Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Journal of Food Science and Technology 2017; 54: 45-54.
Upadhyay R, Sehwag S & Mishra HN. Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis. Food Chemistry 2017; 221: 379-385.
Upadhyay R & Mishra HN. A multivariate approach to optimise the synergistic blend of oleoresin rosemary (Rosmarinus officinalis L.) and ascorbyl palmitate added into sunflower oil. International Journal of Food Science and Technology 2015; 50: 974-981.
Upadhyay R & Mishra HN. Multivariate optimization of a synergistic blend of oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate to stabilize sunflower oil. Journal of Food Science and Technology 2016; 53: 1919-1928.
Downloads
Published
Versions
- 2022-01-20 (2)
- 2020-06-29 (1)
How to Cite
Issue
Section
License
To access the DECLARATION AND TRANSFER OF COPYRIGHT AUTHOR’S DECLARATION AND COPYRIGHT LICENSE click here.
Ethical Guidelines for Journal Publication
The Ciência e Natura journal is committed to ensuring ethics in publication and quality of articles.
Conformance to standards of ethical behavior is therefore expected of all parties involved: Authors, Editors, Reviewers, and the Publisher.
In particular,
Authors: Authors should present an objective discussion of the significance of research work as well as sufficient detail and references to permit others to replicate the experiments. Fraudulent or knowingly inaccurate statements constitute unethical behavior and are unacceptable. Review Articles should also be objective, comprehensive, and accurate accounts of the state of the art. The Authors should ensure that their work is entirely original works, and if the work and/or words of others have been used, this has been appropriately acknowledged. Plagiarism in all its forms constitutes unethical publishing behavior and is unacceptable. Submitting the same manuscript to more than one journal concurrently constitutes unethical publishing behavior and is unacceptable. Authors should not submit articles describing essentially the same research to more than one journal. The corresponding Author should ensure that there is a full consensus of all Co-authors in approving the final version of the paper and its submission for publication.
Editors: Editors should evaluate manuscripts exclusively on the basis of their academic merit. An Editor must not use unpublished information in the editor's own research without the express written consent of the Author. Editors should take reasonable responsive measures when ethical complaints have been presented concerning a submitted manuscript or published paper.
Reviewers: Any manuscripts received for review must be treated as confidential documents. Privileged information or ideas obtained through peer review must be kept confidential and not used for personal advantage. Reviewers should be conducted objectively, and observations should be formulated clearly with supporting arguments, so that Authors can use them for improving the paper. Any selected Reviewer who feels unqualified to review the research reported in a manuscript or knows that its prompt review will be impossible should notify the Editor and excuse himself from the review process. Reviewers should not consider manuscripts in which they have conflicts of interest resulting from competitive, collaborative, or other relationships or connections with any of the authors, companies, or institutions connected to the papers.
