Abstract
The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying.
Highlights
The lipidic oxidation causes the deterioration of the physiological mechanisms of raw materials, which can appear during its heating or long-term storage
The free fatty acids content and acidity index of oils and fats are related to the occurrence of hydrolysis in the oil and, its final quality (Farhoosh et al, 2009)
The mostly saturated composition of the C. nucifera oil contributed for the formation of the oil blends with balanced fatty acids profile
Summary
The lipidic oxidation causes the deterioration of the physiological mechanisms of raw materials, which can appear during its heating or long-term storage. The main mechanism of oil and fat oxidation is the self-oxidation. This reaction is spontaneous and it happens between atmospheric oxygen and lipids causing the oxidative deterioration (Weng & Wang, 2000). The minority components of food, such as the vitamins and the essential fatty acids, can decompose developing flavors and unpleasant odors, besides forming compounds that are toxic to health (Silva, Borges, & Ferreira, 1999). Vegetable oils with high content of polyunsaturated fatty acids have high potential for self-oxidation. The relation between oleic fatty acids and linoleic is important to determine the shelf life of the oil
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