EFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorMinas Gerais State Univ-
Autor(es): dc.creatorPitaro, Simara Picoli [UNESP]-
Autor(es): dc.creatorMoreno Luzia, Debora Maria-
Autor(es): dc.creatorSilva, Ana Carolina da [UNESP]-
Autor(es): dc.creatorJorge, Neuza [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:10:25Z-
Data de disponibilização: dc.date.available2022-02-22T00:10:25Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.34302/crpjfst/2020.12.1.10-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/196776-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/196776-
Descrição: dc.descriptionThe aim of the present study was to evaluate the efficiency of spice extracts in soybean oil stability regarding oxidative deterioration during heating. The treatments i) soybean oil (Control), ii) soybean oil with thyme extract (TE), iii) soybean oil with basil and thyme extracts (Mixture 1), iv) soybean oil with oregano and thyme extracts (Mixture 2), and v) soybean oil with tert-butyl-hydroquinone (TBHQ) were subjected to 180 degrees C for 30 h; the samples were taken at the times 0, 5, 10, 15, 20, 25, and 30 h and analyzed as to peroxide value, conjugated dienoic acids, oxidative stability, total polar compounds, fatty acid and triacylglycerol composition. The spice extracts improved soybean oil resistance against thermal deterioration and, therefore, they may be recommended as sources of powerful antioxidant for stabilization of unsaturated vegetable oils.-
Descrição: dc.descriptionSao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionMinas Gerais State Univ, Dept Exact & Earth Sci, BR-38200000 Frutal, MG, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Formato: dc.format102-109-
Idioma: dc.languageen-
Publicador: dc.publisherNorth Univ Center Baia Mare-
Relação: dc.relationCarpathian Journal Of Food Science And Technology-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectThermoxidation-
Palavras-chave: dc.subjectFatty acids-
Palavras-chave: dc.subjectTriacylglycerol-
Palavras-chave: dc.subjectPolar compounds-
Palavras-chave: dc.subjectOxidative stability-
Título: dc.titleEFFICIENCY OF SPICE EXTRACTS IN SOYBEAN OIL STABILITY DURING HEATING-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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