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|Type:||Artigo de periódico|
|Title:||Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ|
|Author:||da Silva, MG|
|Abstract:||The tocopherol contents of refined soybean oil with the addition of rosemary, oregano, garlic, annatto seeds and TBHQ was evaluated during storage at 25 degrees C and 35 degrees C for twelve months, in comparison with a control soybean oil without the antioxidant addition. The method proposed to assess the tocopherol content was validated and the uncertainty estimation was determined. The method presented adequate linearity and precision, accuracy between 93% and 103% and expanded uncertainty of 2%. The contents of alpha-, y gamma- and delta-tocopherols of all the tested soybean oils remained constant during the storage at 25 degrees C and 35 degrees C regardless of antioxidant addition, while beta-tocopherol content decreased. The addition of a mixture of rosemary, oregano, garlic and annatto seeds increased the concentration of gamma- and delta-tocopherol. The oil with spices presented a similar behavior to that of the oil with the addition of TBHQ.|
Temperature of storage
|Editor:||Inst Grasa Sus Derivados|
|Citation:||Grasas Y Aceites. Inst Grasa Sus Derivados, v. 64, n. 4, n. 378, n. 386, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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