Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage

Texto completo
Autor(es):
Gomez, Belen [1] ; Strozzi, Isabella [2] ; Barba, Francisco J. [3] ; Vargas, Flavia Carolina [2] ; Saraiva, Jorge A. [4] ; Marszalek, Krystian [5] ; do Amaral Sobral, Paulo Jose [2] ; Lorenzo, Jose M. [1]
Número total de Autores: 8
Afiliação do(s) autor(es):
[1] Ctr Tecnol Carne Galicia, Rua Galicia 4, Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense - Spain
[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, 225 Duque de Caxias Norte Ave, BR-13635900 Sao Paulo - Brazil
[3] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med Dept, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia - Spain
[4] Univ Aveiro, Dept Chem, QOPNA, Campus Univ Santiago, P-3810193 Aveiro - Portugal
[5] Prof Waclaw Dabrowski Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw - Poland
Número total de Afiliações: 5
Tipo de documento: Artigo Científico
Fonte: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 120, n. 12 DEC 2018.
Citações Web of Science: 1
Resumo

This study evaluates the antioxidant ability of hydroethanolic (40:60, water:ethanol, v/v) guarana seeds extracts (GSE), compared to the synthetic butylated hydroxytoluene (BHT), in the lipid oxidation evolution of canola oil, using an accelerated storage test (16 days at 60 degrees C). Canola oil is stabilized by GSE addition (200-1000 ppm) and following the peroxides, p-anisidine, or conjugated dienes values, a higher stabilization is observed for 800 or 1000 ppm compared to the dose of 200 ppm. Thiobarbituric acid reactive substances increase from 0.57 to 4.56 mg MDA kg(-1) after 16 days (control), while no significant differences are observed with GSE (1.51-1.87) compared to BHT (1.57 mg MDA kg(-1)). The effect of GSE addition to canola oil on individual fatty acids shows that the PUFA contents decrease significantly without GSE, 24.6 versus 28.2 g/100 g of FAMEs, respectively, but not with GSE at 600-1000 ppm. The observed impact of GSE (200-1000 ppm) in stabilizing canola oil is comparable to BHT at 200 ppm, GSE being of great interest as a natural additive with high antioxidant activity over synthetic antioxidants. Practical Application: The addition of guarana seed extracts (GSE) to canola oil is a useful strategy to reduce lipid oxidation of this oil, as well as to preserve its polyunsaturated fatty acids when antioxidants are not added. Moreover, the utilization of GSE is of great interest as a natural antioxidant over butylated hydroxytoluene (BHT), thus reducing the amount of synthetic antioxidants to be used. Evaluation of the antioxidant ability of guarana seeds extracts (GSE), compared to the synthetic butylated hydroxytoluene (BHT), in the lipid oxidation evolution of canola oil, using an accelerated storage test (16 days at 60 degrees C). (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs