Luzia, Débora Maria Moreno [UNESP]Jorge, Neuza [UNESP]2014-05-272014-05-272013-10-01Journal of Food Science and Technology, v. 50, n. 5, p. 965-971, 2013.0022-11550975-8402http://hdl.handle.net/11449/76690This 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).965-971engFatty acidsGas chromatographyThermoxidationTotal polar compoundsControl treatmentsFatty acid profilesFatty acids profilesPolar compoundsSignificance levelsSynergistic effectVariance analysisAntioxidantsMixturesPolyunsaturated fatty acidsSaturated fatty acidsSoybean oilCitrus fruitsCitrus limonGlycine maxArtigo10.1007/s13197-011-0411-3WOS:000322257700015Acesso restrito2-s2.0-848810337846605948620230104