Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

dc.creatorBarrera-Arellano, D
dc.creatorRuiz-Mendez, V
dc.creatorVelasco, J
dc.creatorMarquez-Ruiz, G
dc.creatorDobarganes, C
dc.date2002
dc.dateNOV
dc.date2014-11-16T19:26:56Z
dc.date2015-11-26T17:26:26Z
dc.date2014-11-16T19:26:56Z
dc.date2015-11-26T17:26:26Z
dc.date.accessioned2018-03-29T00:13:38Z
dc.date.available2018-03-29T00:13:38Z
dc.identifierJournal Of The Science Of Food And Agriculture. John Wiley & Sons Ltd, v. 82, n. 14, n. 1696, n. 1702, 2002.
dc.identifier0022-5142
dc.identifierWOS:000178946300015
dc.identifier10.1002/jsfa.1245
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/52702
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/52702
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/52702
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1284557
dc.descriptionSamples of oils of different degrees of unsaturation, namely palm olein, olive oil, high-linoleic sunflower oil, high-oleic sunflower oil, rapeseed oil and soybean oil, were heated at 180degreesC for 2, 4, 6, 8 and 10 h in the presence or absence of their natural antioxidants. Also, tocopherol-stripped oils were supplemented with alpha-tocopherol (500 mg kg(-1)), delta-tocopherol (500 mg kg(-1)) or a mixture of alpha-, beta-, gamma- and delta-tocopherols (250 mg kg(-1) each) and heated under the same conditions. Losses of tocopherols and formation of polymeric triacylglycerols were followed. Total polar compounds were also evaluated after 10h of heating. Results demonstrated that tocopherols were lost very rapidly, in the expected order, with alpha-tocopherol being the least stable. Polymeric and polar compound formation during heating was inhibited to a variable extent, being more dependent on the natural content and type of tocopherols than on the degree of unsaturation of the oil. For example, polymeric and polar compound contents in soybean oil were significantly lower than those found in high-linoleic sunflower oil. However, the expected influence of the degree of unsaturation was evident when oils were unprotected or possessed identical initial antioxidant contents. Finally, levels of degradation compounds after 10h of heating were not dependent on the remaining content of antioxidants. (C) 2002 Society of Chemical Industry.
dc.description82
dc.description14
dc.description1696
dc.description1702
dc.languageen
dc.publisherJohn Wiley & Sons Ltd
dc.publisherW Sussex
dc.publisherInglaterra
dc.relationJournal Of The Science Of Food And Agriculture
dc.relationJ. Sci. Food Agric.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectvegetable oils
dc.subjectdegree of unsaturation
dc.subjectpolar compounds
dc.subjectpolymers
dc.subjectthermoxidation
dc.subjecttocopherols
dc.subjectFatty-acid Composition
dc.subjectOxidative Stability
dc.subjectPerformance
dc.subjectQuality
dc.titleLoss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content
dc.typeArtículos de revistas


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