Publicação: Oxidative stability and α-tocopherol retention in soybean oil with lemon seed extract (Citrus limon) under thermoxidation
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The synergistic effect of lemon seed extract with tert-butylhydroquinone (TBHQ) in soybean oil subjected to thermoxidation by Rancimat was investigated, and the influence of these antioxidants on α-tocopherol degradation in thermoxidized soybean oil. Control, LSE (2,400 mg/kg Lemon Seed Extract), TBHQ (50 mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180°C for 20 h. Samples were taken at time 0, 5, 10, 15 and 20 h intervals and analysed for oxidative stability and α-tocopherol content. LSE and Mixtures 1 and 2 showed the capacity of retarding lipid oxidation when added to soya oil and also contributed to α-tocopherol retention in oil heated at high temperatures. However, Mixtures 1 and 2 added to the oil presented a greater antioxidant power, consequently proving the antioxidants synergistic effect.
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Antioxidants, Citrus fruit, Thermoxidation, Tocopherol, alpha tocopherol, citrus fruit extract, soybean oil, tert butylhydroquinone, 2-tert-butylhydroquinone, antioxidant, hydroquinone derivative, plant extract, controlled study, degradation, heating, high temperature, lemon, lipid oxidation, nonhuman, oxidation, oxidative stability, plant seed, thermoxidation, chemistry, citrus fruit, heat, high performance liquid chromatography, oxidation reduction reaction, Citrus, Citrus limon, Glycine max, Chromatography, High Pressure Liquid, Hot Temperature, Hydroquinones, Oxidation-Reduction, Plant Extracts, Seeds, Soybean Oil, Vitamin E
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Inglês
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Natural Product Communications, v. 4, n. 11, p. 1553-1556, 2009.
