Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

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dc.contributor.authorLuzia, Débora Maria Moreno [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:30:46Z
dc.date.available2014-05-27T11:30:46Z
dc.date.issued2013-10-01
dc.description.abstractThis paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (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 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants. © 2011 Association of Food Scientists & Technologists (India).en
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University UNESP 2265, Cristóvão Colombo str., Jd. Nazareth, São José do Rio Preto, SP 15054-000
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University UNESP 2265, Cristóvão Colombo str., Jd. Nazareth, São José do Rio Preto, SP 15054-000
dc.format.extent965-971
dc.identifierhttp://dx.doi.org/10.1007/s13197-011-0411-3
dc.identifier.citationJournal of Food Science and Technology, v. 50, n. 5, p. 965-971, 2013.
dc.identifier.doi10.1007/s13197-011-0411-3
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.lattes6605948620230104
dc.identifier.scopus2-s2.0-84881033784
dc.identifier.urihttp://hdl.handle.net/11449/76690
dc.identifier.wosWOS:000322257700015
dc.language.isoeng
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.ispartofjcr1.797
dc.relation.ispartofsjr0,689
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectFatty acids
dc.subjectGas chromatography
dc.subjectThermoxidation
dc.subjectTotal polar compounds
dc.subjectControl treatments
dc.subjectFatty acid profiles
dc.subjectFatty acids profiles
dc.subjectPolar compounds
dc.subjectSignificance levels
dc.subjectSynergistic effect
dc.subjectVariance analysis
dc.subjectAntioxidants
dc.subjectMixtures
dc.subjectPolyunsaturated fatty acids
dc.subjectSaturated fatty acids
dc.subjectSoybean oil
dc.subjectCitrus fruits
dc.subjectCitrus limon
dc.subjectGlycine max
dc.titleFatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidationen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE