• Sérgio Thode Filho IFRJ
  • Gabrielle Borges Cabral IFRJ
  • Fabíola da Silveira Maranhão IFRJ
  • Marcelo Fonseca Monteiro Sena IFRJ
  • Elmo Rodrigues da Silva UERJ



Vegetable oil, acidity, peroxide, photo oxidation


The final quality of the oil depends on all the stages of the production. These steps range from the cultivation, extraction, refining, transportation, distribution and marketing of oils. Oxidation processes in foods are responsible for reducing shelf life of raw materials and manufactured products leading to major economic loss. The objective of this study was to analyze the levels of acidity and peroxide virgin vegetable oils from soy, corn, canola and sunflower undergo under different conditions of storage before consumption. The procedure for checking the index of acidity and peroxide was conducted based on the methodology of the Adolfo Lutz Institute (2004). At the end of the analysis period, all oil exposed group had higher acid value and peroxide to the saved group. Soybean oil was found to be the most stable oil to work in relation to the indices evaluated, followed by sunflower oil. Despite the canola oil have low levels of saturated fatty acids, this research showed that canola oil is an extremely sensitive regarding their physicochemical stability when exposed to light and temperature.


Download data is not yet available.


BRASIL, ANVISA, Agência Nacional de Vigilância Sanitária, 2004.

DATAMARK, 2006. Disponível em . Acesso em 03 de janeiro de 2011.

DEGÁSPARI, C.H.; WASZCZYNSKYJ, N. (2004) Propriedades antioxidantes de compostos fenólicos. Visão Acadêmica, (5) 1, 33-40.

FARHOOSH, R.; EINAFSHAR, S.; SHARAYEI, P. (2009) The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry, Mashhad, (115), 933-938.

INSTITUTO ADOLFO LUTZ. Métodos físico-químicos para análise de alimentos. 4 Ed., 1 Ed. digital. São Paulo: 2004.

MALLÉGOL, J.; LEMAIRE, J.; GARDETTE, J. L. (2000) Drier Influence in the curing of linseedoil.Progress in Organic Coatings, London, (39) 2, 107 – 113.

NOGALA-KALUCKA, M., KORCZAK, J., DRATWIA, M., LAMPSRT-SZCZAPA, E., SIGER, A. e BUCHOWSKI, M. (2005) Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylgliycerols during accelerated tests. Food Chemistry, (93), 227-235.

O’BRIEN, R.D., FARR, W.C., WAN, P.J. Introduction to fats and oils technology. ed. Champaign: AOCS Press, 2000.

OETTERER, M.; REGITANO-D'ARCE, M.; SPOTO, M. (2006) Fundamentos de ciência e tecnologia de alimentos. Barueri (SP): Manole, 196-351.

SHERWIN, E.R. Antioxidants for vegetable oils. (1978) Journal of the American Oil Chemist’s Society, (53) 6, 430 - 436.

TAWFIK, M. S.; HUYGHEBAERT, A. (1999) Interaction of packaging materials and vegetable oils: oil stability. Food Chemistry, Ghent, (64), 451-459.

WANASUNDARA, P.K.P.D.; SHAHIDI, F. (2005) Antioxidants: Science, Technology, and Applications. In: SHAHIDI, F. Bailey's Industrial Oil and Fat Products: Chemistry, Properties and Health Effects. EUA, Wiley – interscience, (1) 6, cap.11.

WHITE, P.J. Flavor quality of fats and oils. In: O’BRIEN, R.D., FARR, W.C., WAN, P.J. Introduction to fats and oils technology. 2.ed. Champaign: AOCS Press, 2000.



How to Cite

Thode Filho, S., Cabral, G. B., Maranhão, F. da S., Sena, M. F. M., & Silva, E. R. da. (2014). DETERIORATION OF VEGETABLE OILS EXPOSED TO DIFFERENT CONDITIONS OF STORAGE. Revista Eletrônica Em Gestão, Educação E Tecnologia Ambiental, 18, 07–13.

Most read articles by the same author(s)

1 2 3 > >>