DETERIORATION OF VEGETABLE OILS EXPOSED TO DIFFERENT CONDITIONS OF STORAGE

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

Abstract


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.


Keywords


Vegetable oil; acidity; peroxide; photo oxidation

References


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.




DOI: https://doi.org/10.5902/2236117013802



DEAR AUTHORS,

PLEASE, CHECK CAREFULLY BEFORE YOUR SUBMISSION:

- IF ALL AUTHORS "METADATA" (ORCID, LINK TO LATTES, SHORT BIOGRAPHY, AFFILIATION) WERE ADDED,

- THE CORRECT IDIOM YOUR SECTION,

- IF THE HIGHLIGHTS WERE ADDED,

- IF THE GRAPHIC ABSTRACTS WAS ADDED,

- IF THE REVIEWERS INDICATION WAS DONE,

- IF THE REFERENCES FORMAT ARE CORRECT(ABNT)

- IF THE RESOLUTION YOUR FIGURES (600 DPI) ARE SUITABLE

*******************************

PREZADOS AUTORES,

POR FAVOR, VERIFIQUE ATENTAMENTE ANTES DA SUBMISSÃO: 
- SE OS METADADOS (ORCID, LINK PRO LATTES, CURTA BIOGRAFIA E AFILIAÇÃO) DE "TODOS" OS AUTORES FORAM ADICIONADOS, 
- IDIOMA, 
- SE OS HIGHLIHTS FORAM ADICIONADOS, 
- SE O GRAPHICAL ABSTRACT FOI ADICIONADO, 
- SE A INDICAÇÃO DOS REVISORES FOI FEITA, 
- SE O FORMATO DAS REFERÊNCIAS ESTÁ ADEQUADO (ABNT) 
- SE A RESOLUÇÃO SUAS FIGURAS (600 DPI) ESTÁ ADEQUADA.

 

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

 

**************************************************

WE ARE ON FACEBOOK! (You are our guest!)

 

Digital Object Identifier (DOI): 10.5902/22361170

Contact: reget.ufsm@gmail.com

...................................................................................


Accesses since 19/06/2012

...................................................................................

Sponsors: