Abstract
Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.
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