Abstract
The use of chemometric tools is progressing to scientific areas where analytical chemistry is present, such as food science. In analytical food evaluation, oils represent an important field, allowing the exploration of the antioxidant effects of herbs and seeds. However, traditional methodologies have some drawbacks which must be overcome, such as being time-consuming, requiring sample preparation, the use of solvents/reagents, and the generation of toxic waste. The objective of this study is to evaluate the protective effect provided by plant-based substances (directly, or as extracts), including pumpkin seeds, poppy seeds, dehydrated goji berry, and Provençal herbs, against the oxidation of antioxidant-free soybean oil. Synthetic antioxidants tert-butylhydroquinone and butylated hydroxytoluene were also considered. The evaluation was made through thermal degradation of soybean oil at different temperatures, and near-infrared spectroscopy was employed in an n-way mode, coupled with Parallel Factor Analysis (PARAFAC) to extract nontrivial information. The results for PARAFAC indicated that factor 1 shows oxidation product information, while factor 2 presents results regarding the antioxidant effect. The plant-based extract was more effective in improving the frying stability of soybean oil. It was also possible to observe that while the oxidation product concentration increased, the antioxidant concentration decreased as the temperature increased. The proposed method is shown to be a simple and fast way to obtain information on the protective effects of antioxidant additives in edible oils, and has an encouraging potential for use in other applications.
Highlights
The last 50 years were marked by technological advancements in the instrumental area, which reached all science fields, and especially chemistry [1]
The main objective of this study was to evaluate the protective effect provided by plant-based substances in which the phenolic content and antioxidant activity were previously described in the literature [19,23,24,25], i.e., hydroalcoholics of plant-based extracts of pumpkin (Cucurbita sp.) seeds (PPSE), poppy (Papaver somniferum L.) seeds (PSE), dehydrated goji berry
Oxidation products occur in several edible oils when they are submitted to heat from ambient to high temperatures, such as during frying [13,27,28,29]
Summary
The last 50 years were marked by technological advancements in the instrumental area, which reached all science fields, and especially chemistry [1]. It was observed that this kind of study is still performed by time-consuming analytical methods, requiring sample preparation, which demands the use of solvents/reagents, generating potential toxic waste. By considering this fact, the development of methodologies which allow fast and clean analyses to be made is a real priority, even more so in a world in which diseases, which can be caused or spread by food consumption, are causing concern among consumers worldwide. One suitable method draws upon near-infrared (NIR) spectroscopy, which has proven to be effective for food analysis [21], in the omics era [22]
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