Estudo da composição lipídica e compostos voláteis formados pela termoxidação de óleos vegetais
Oils and fats perform essential functions for humans, function as insulators aiding in internal temperature and tissue integrity, energy reserve and are carriers of vitamins of the fat-soluble group, such as vitamin A, D, E and K. However, when ingested are harmful to health. When heated they underg...
| Autor principal: | Rodrigues, Iara de Melo |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6759 |
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| Resumo: |
Oils and fats perform essential functions for humans, function as insulators aiding in internal temperature and tissue integrity, energy reserve and are carriers of vitamins of the fat-soluble group, such as vitamin A, D, E and K. However, when ingested are harmful to health. When heated they undergo oxidation, which leads them to reduce the nutritional value, functional and the formation of several degradation compounds. The objective of this work was to study the thermal degradation of soybean oil, coconut oil and extra virgin olive oil. Three samples of each oil were used, one without heating, one heated for 30 and another for 60 minutes at 180ºC. Analyzes were carried out to determine the composition and quality of the oils through the Adolfo Lutz Institute Manual of Standards (2008), peroxide index, acidity index, determination of the specific extinction by absorption in the ultraviolet region and analysis of the volatile compounds. For fatty acid composition, fatty acid methyl esters (FAME) obtained by the transesterification reaction according to Hartman and Lago (1973), with modifications proposed by Maia and Rodrigues-Amaya (1993) and identified by retention time by gas chromatography, which did not change with heating. In the analysis of the acidity index there was no variation when heating the oils, in the peroxide index, significant differences (P<0,05) occurred in all samples. Through the chromatograms of the samples, analyzes of the major components were performed to examine the relationships that may exist between the samples and the results of the components were compared by retention time with high purity standards. Thus it was possible to verify the formation of volatile compounds, such as Acrolein, Hexanal, Pentanal, Nonanal, 1-Octen-3-ol. |
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