Oxidative Stability and alpha-Tocopherol Retention in Soybean Oil with Lemon Seed Extract (Citrus Limon) under Thermoxidation

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:02Z
dc.date.available2014-05-20T14:02:02Z
dc.date.created2014-05-20T14:02:02Z
dc.date.issued2009-11-01
dc.identifierNatural Product Communications. Westerville: Natural Products Inc, v. 4, n. 11, p. 1553-1556, 2009.
dc.identifier1934-578X
dc.identifierhttp://hdl.handle.net/11449/21875
dc.identifierWOS:000271731900019
dc.identifier6605948620230104
dc.description.abstractThe synergistic effect of lemon seed extract with tert-butylhydroquinone (TBHQ) in soybean oil subjected to thermoxidation by Rancimat was investigated, and the influence of these antioxidants on alpha-tocopherol degradation in thermoxidized soybean oil. Control, LSE (2,400 mg/kg Lemon Seed Extract), TBHQ (50 mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 degrees C for 20 h. Samples were taken at time 0, 5, 10, 15 and 20 h intervals and analysed for oxidative stability and alpha-tocopherol content. LSE and Mixtures I and 2 showed the capacity of retarding lipid oxidation when added to soya oil and also contributed to alpha-tocopherol retention in oil heated at high temperatures. However, Mixtures I and 2 added to the oil presented a greater antioxidant power, consequently proving the antioxidants synergistic effect.
dc.languageeng
dc.publisherNatural Products Inc
dc.relationNatural Product Communications
dc.relation0.809
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAntioxidants
dc.subjectTocopherol
dc.subjectcitrus fruit
dc.subjectThermoxidation
dc.titleOxidative Stability and alpha-Tocopherol Retention in Soybean Oil with Lemon Seed Extract (Citrus Limon) under Thermoxidation
dc.typeArtículos de revistas


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