Abstract
This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE + 50mg/kg TBHQ) and Mixture 2 (LSE + 25mg/kg TBHQ) were subjected to 180°C for 20h. Samples were taken at 0, 5, 10, 15 and 20h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants.
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