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OXIDATIVE STABILITY EVALUATION OF OIL FORMULATIONS ENRICHED WITH ESSENTIAL FATTY ACIDS

Grant number: 11/11332-9
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2011
Effective date (End): July 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Helena Teixeira Godoy
Grantee:Patricia Oliveira de Souza
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Several studies have shown that administration of diets rich in essential fatty acids helps maintain and balance various metabolic pathways of the human body and reduce the risk of disease. An alternative to enrich the daily human diet is the substitution of vegetable oils commonly used for mixed oils, which are added to oils rich in linoleic fatty acids (like safflower oil) and linolenic (such as linseed oil). The overall project will carry out the development of formulations for the study of two types of oils mixed: The MIX, based on olive oil, added safflower oil and linseed oil for use in salad dressing and the MIX B, oil-based soy, safflower oil and linseed oil for use in frying potato stick. In the overall study involved optimization of formulations, the same stability, sensory evaluation and quantification of the increased nutritional formulations that provide food for the levels of essential fatty acids, phytosterols, tocopherols, tocotrienols and phenolic compounds. One of the main difficulties related to the preparation of oil mixed with the addition of vegetable oils rich in polyunsaturated compounds involves the oxidative stability as oils rich in polyunsaturated fats have a higher susceptibility to oxidative degradation with consequent reduction in chemical stability during storage and loss of sensory characteristics, when compared to oils with a lower amount of polyunsaturated compounds. This work of undergraduate research is to evaluate the oxidative stability of different formulations of mixed oils rich in essential fatty acids, as well as the need arises from the use of antioxidants such as tocopherols and TBHQ conservative and DG.

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MEINHART, ADRIANA DILLENBURG; FERREIRA DA SILVEIRA, TAYSE FERREIRA; DE MORAES, MARIA ROSA; PETRARCA, MATEUS HENRIQUE; CONSTANT, LIVIA DA SILVA; BALLUS, CRISTIANO AUGUSTO; SILVA, LEONARDO HENRIQUE; EMIDIO CUNHA, ELENICE CARLA; WAGNER, ROGER; ANDRE BOLINI, HELENA MARIA; BRUNS, ROY EDWARD; TEIXEIRA-FILHO, JOSE; GODOY, HELENA TEIXEIRA. French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. JOURNAL OF FOOD AND NUTRITION RESEARCH, v. 59, n. 2, p. 174-183, 2020. Web of Science Citations: 0.
MEINHART, ADRIANA DILLENBURG; FERREIRA DA SILVEIRA, TAYSE FERREIRA; DE MORAES, MARIA ROSA; PETRARCA, MATEUS HENRIQUE; SILVA, LEONARDO HENRIQUE; OLIVEIRA, WELLINGTON SILVA; WAGNER, ROGER; ANDRE BOLINI, HELENA MARIA; BRUNS, ROY EDWARD; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Optimization of frying oil composition rich in essential fatty acids by mixture design. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 84, p. 795-803, OCT 2017. Web of Science Citations: 2.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.