Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ

dc.creatorda Silva, MG
dc.creatorAlmeida, CAS
dc.creatorMiguel, AMRO
dc.creatorGomide, BH
dc.creatorParra, ESB
dc.creatorBragagnolo, N
dc.date2013
dc.dateJUL-SEP
dc.date2014-07-30T14:01:34Z
dc.date2015-11-26T16:34:47Z
dc.date2014-07-30T14:01:34Z
dc.date2015-11-26T16:34:47Z
dc.date.accessioned2018-03-28T23:17:05Z
dc.date.available2018-03-28T23:17:05Z
dc.identifierGrasas Y Aceites. Inst Grasa Sus Derivados, v. 64, n. 4, n. 378, n. 386, 2013.
dc.identifier0017-3495
dc.identifierWOS:000324607600004
dc.identifier10.3989/gya.095012
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56620
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56620
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271302
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe 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.
dc.description64
dc.description4
dc.description378
dc.description386
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherInst Grasa Sus Derivados
dc.publisherSeville
dc.publisherEspanha
dc.relationGrasas Y Aceites
dc.relationGrasas Aceites
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectAnnatto seeds
dc.subjectGarlic
dc.subjectOregano
dc.subjectRosemary
dc.subjectStorage
dc.subjectTemperature of storage
dc.subjectVitamin-e
dc.subjectAntioxidant Activity
dc.subjectVegetable-oils
dc.subjectTocotrienols
dc.subjectStability
dc.subjectStorage
dc.titleMethod for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ
dc.typeArtículos de revistas


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