Identification of Extra Virgin Olive Oils Modified by the Addition of Soybean Oil, Using Ion Chromatography

Autor(es)

Souz, Patricia T. ^[1] ; Ansolin, Marina ^[2] ; Batista, Eduardo A. C. ^[2] ; Meirelles, Antonio J. A. ^[2] ; Tubino, Matthieu ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Inst Quim, POB 6154, BR-13083970 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Fac Engn Alimentos, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of the Brazilian Chemical Society; v. 30, n. 5, p. 1055-1062, MAY 2019.
• Citações Web of Science: 0

Resumo

The modification of four extra virgin olive oils from different origins with refined soybean oil (SO), in the proportions of 0, 5, 10, 20 and 30% m/m, was studied using two approaches. First, the induction period (IP) was determined by Rancimat. In the second strategy, ion chromatography was used to quantify the formic and acetic acids, in their carboxylate forms (formate and acetate), present in the water contained in the measurement vessel of the Rancimat device, 21 h after the beginning of the induced oxidation of the samples. The content of the adulterant (SO) was linearly correlated with the IP (mean correlation coefficient (R) = 0.9858) and the concentration of the formate (mean R = 0.9979) and acetate (mean R = 0.9951). Also, it was observed that as the IP decreased and the formic acid and acetic acid concentrations increased, the monounsaturated fatty acids/polyunsaturated fatty acids ratio decreased. (AU)

• Processo FAPESP: 17/12015-3 - EMU concedido no processo 2014/21252-0: professional IC vario two SeS/PP - cromatógrafo de íons
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 14/21252-0 - Equilíbrio e processos de produção de biocombustíveis e bioprodutos
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Temático