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Abstract
Choiba (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% - 54%). To promote Choiba as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim of this research was to evaluate the oxidative stability of Choiba oil at 100°C ± 1°C with aeration (1150 mL air/min) supplemented with rosemary extract (Rosmarinus officinalis L.), at 1000 mg/L (RE1000) and 1500 mg/L (RE1500), and with BHT (200 mg/L) and from this results to evaluate the degradation kinetics and shelf-life of Choiba oil at 35°C, 45°C and 55°C without addition of antioxidants (Control) and with addition of best concentration of rosemary extract obtained from previous study. Progress in oil oxidation was measured through the extent of oxidation products: peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results revealed that the addition of rosemary extract at 1500 mg/L significantly reduced de formation of hydroperoxides (PV), more than BHT. Through correlations between concentrations of antioxidant (including control without antioxidant) with peroxide values, the kinetics of degradation and shelf-life of Choiba oil with predictive models are evaluated in real time and accelerated (35°C, 45°C and 55°C) using the Arrhenius equation. In addition, the oxidation reactions of this oil follow a first order kinetic model for PV and zero order kinetic model for TBARS. The rate of formation of PV was dependent on the storage temperature, according to the Arrhenius equation with the activation energy of 4611.5071 J/mol for Control and 7409.5771 J/mol for RE1500 treatment. The result of TBARS didn’t adjust to Arrhenius model, thus measurement of malondialdehyde (MDA) wasn’t a useful parameter for shelf-life determination of Choiba oil.
Highlights
The increased demand for health food in recent decades, has promoted the study of new sources of vegetable oils with considerable content of unsaturated fatty acids, as oleic and linoleic
The results revealed a total phenol content of 91.01 mg gallic acid equivalent (GAE)/g extract, and rosmarinic acid 20466.89 mg AR/L, comparable with those obtained by Erkan et al (2008) and Hernández-Hernández et al (2009) who reported total phenol content of 162.00 and 109.50 mg GAE/g extract, respectively, and rosmarinic acid content 37525.00 mg AR/L in different ethanolic extracts of rosemary; the content of carnosic acid in rosemary extract obtained is much lower than previously reported in some rosemary extracts from other latitudes [29] [30]
The study of secondary oxidation products through thiobarbituric acid reactive substances (TBARS) technique is not relevant to measure the extent of shelf-life of Choibá oil for Control and RE1500 treatments, data obtained from hydroperoxides measurement constitute a useful parameter to determine the oxidative stability and shelf-life of this oil
Summary
The increased demand for health food in recent decades, has promoted the study of new sources of vegetable oils with considerable content of unsaturated fatty acids, as oleic and linoleic. These fatty acids have been attributed health benefits, protective effect against cardiovascular disease by lowering LDL cholesterol and triglycerides [1] [2]; further contribute to decreased risk of breast and colon cancer [3] [4]. Foods with high lipid content are susceptible to oxidation reactions of unsaturated fatty acids and determine the deterioration of lipids during the stages of production, storage and distribution [6] [7]
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