Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/57019
Type: Artigo de periódico
Title: Minimization of peroxide formation rate in soybean oil by antioxidant combinations
Author: Azeredo, HMC
Faria, JDAF
Aparecida, M
da Silva, MAAP
Abstract: The objective of this work was to minimize peroxide formation rates in refined soybean oil packaged in PVC bottles. The experiment was conducted according to a central composite design for four variables, namely, concentrations of TBHQ, beta-carotene and citric acid in the oil, and Tinuvin P(R) (UV-absorber) in the bottles. The samples were stored at 1720 1x and 25 degreesC during 6 months. Peroxide values were measured monthly, and the mean peroxide formation rate (PFR) during storage time was calculated. PFR was highly correlated to odor changes, measured as differences-from-control at the end of storage time. TBHQ was the most effective antioxidant, followed by Tinuvin P(R). beta-Carotene impaired the color acceptance of the oil. The following antioxidant ranges were suggested to decrease PFR without promoting oil rejection: 150-200 mg kg(-1) of TBHQ, not more than 11 mg kg(-1) of beta-carotene, 30 mg kg(-1) of citric acid, and 3-4 g kg(-1) of Tinuvin P. (C) 2004 Elsevier Ltd. All rights reserved.
Subject: soybean oil
oxidation
peroxide value
difference-from-control test
antioxidants
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2004.03.002
Date Issue: 2004
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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