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Effect of palm oil (Elaeis guineensis) unsaponifiable matter in soybean oil oxidative stability under accelerated storage in oven

Grant number: 13/18169-1
Support type:Scholarships in Brazil - Master
Effective date (Start): November 01, 2013
Effective date (End): February 28, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Neuza Jorge
Grantee:Liara Silva Dias Faceto
Home Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil


The use of natural antioxidants is gaining prominence in relation to synthetic, and many researches have been evaluated for their effectiveness in inhibiting lipid oxidation in foods. Thus, the objective of this study will be to evaluate the effect of natural antioxidants on oxidative stability of soybean oil under accelerated storage in oven. The pulp of the ripe palm fruit (Elaeis guineensis) will be dried in oven at 40°C and the oil extracted with chloroform, methanol and water (1:2:0,8 v/v/v). Palm oil will be evaluated based on physicochemical, antioxidant (DPPHÏ, ²-carotene/linoleic acid, FRAP and ABTSÏ+) and bioactive properties. The unsaponifiable matter will be obtained by saponification with 50% KOH and washing to remove the soap formed. Natural antioxidants, unsaponifiable matter (MI) and ±-tocopherol (A) in its commercial form, will be applied to soybean oil (SO) at the concentration of 200 mg/kg. Soybean oil will be obtained directly in the industry, and purified (OP) on an alumina column to remove interferents. Treatments: OS, OS + MI, OS + A, OP, OP and OP + MI + A will be subjected to accelerated storage in oven (60°C/20 days) and assessed for peroxide value, conjugated dienes, mass gain , oxidative stability, total carotenoids, phenolic compounds, content of tocopherols and phytosterols, and fatty acid profile. (AU)

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