DEGRADAÇÃO TÉRMICA DE TOCOFEROL E PRODUTOS DE OXIDAÇÃO EM DIFERENTES CLASSES DE AZEITE DE OLIVA UTILIZANDO ESPECTROSCOPIA UV-VIS E MCR-ALS
AUTOR(ES)
Gonçalves, Rhayanna P., Março, Paulo H., Valderrama, Patrícia
FONTE
Quím. Nova
DATA DE PUBLICAÇÃO
2015-07
RESUMO
Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). When the oils were heated at high temperatures (frying), oxidation products were formed which were harmful to human health and antioxidants present were degraded. The aim of this study was to evaluate tocopherol (an antioxidant present in oils) and the behaviour of oxidation products in different olive oil classes. MCR-ALS results showed that degradation started at 70 ºC for extra virgin olive oil, while tocopherol concentration decreased and oxidation products increased starting at 40 ºC in virgin olive oil. In mixed oil, commercialized as a mixture of 85% soybean oil and 15% olive oil, tocopherol concentration started to decrease and oxidation products increase at 30 ºC. The results suggested that extra virgin olive oil offered more resistance to increasing temperatures, while virgin olive oil and mixed oil were less resistant.
Documentos Relacionados
- Análise screening de vinhos empregando um analisador fluxo-batelada, espectroscopia UV-VIS e quimiometria
- Agregação e sedimentação eritrocitária utilizando VHS (velocidade de hemossedimentação) e espectrofotometria UV-Vis
- Estratégias para aumento de sensibilidade em espectrofotometria UV-VIS
- Precipitação seletiva de tamanhos em nanopartículas semicondutoras coloidais de CdTe e CdSe: um estudo por espectroscopia UV-VIS
- MCR-ALS APLICADO NO MONITORAMENTO QUANTITATIVO DO PROCESSO DE ELETRODEGRADAÇÃO DA ATRAZINA USANDO ESPECTROS UV: RESULTADOS COMPARATIVOS COM HPLC-DAD COMO UM MÉTODO DE REFERÊNCIA