ATIVIDADE ANTIOXIDANTE DO EXTRATO DE SEMENTE DE UVA EM ÓLEO DE SOJA
ATIVIDADE ANTIOXIDANTE DO EXTRATO DE SEMENTE DE UVA EM ÓLEO DE SOJA
-
DOI: https://doi.org/10.22533/at.ed.4452415085
-
Palavras-chave: Vitis labrusca, estabilidade oxidativa, sub-produtos de vinho.
-
Keywords: Vitis labrusca, oxidative stability, wine by-products.
-
Abstract: ABSTRACT: Soybean oil (SO) has low oxidative stability, being one of the main causes of the deterioration of this product. On the other hand, grape seed extracts (GSE) have bioactive compounds with antioxidant activity. So, the 2 purpose of this work was to investigate the antioxidant effect of a new GSE in SO prepared with ethanol, acetone, and water. Samples of SO with GSE or/and BHT (hydroxytoluene butyl) or alone were submitted to 60°C/12 days and degradation was monitored by acidity, peroxide index, conjugated dienes and trienes, TBARS, fatty acids (FA), DSC and ATR-FTIR. SO with GSE or/and BHT presented no difference for dienes, trienes and peroxides. GSE and GSE+BHT showed lower SO degradation of FA. Identified functional groups at ATR-FTIR demonstrated similarity between SO with BHT and SO with GSE in bands at 2853, 1742, and 1160 cm-1 . Other bands showed very small changes with variations lower than 0.5%. Analysis by DSC showed that the presence of antioxidants is significant. The SO shelf life was 894 days for GSE+BHT, 44 days for SO with BHT, and 74 days for SO with GSE. So, GSE can substitute part of BHT in SO to protect it against oxidation, extending its shelf life.
- Solange Maria Cottica
- Marlon Thiago de Carvalho
- Luisa Caroline Schlemer Kramer
- Cristiane Loiva Reichert
- Tatiana Shioji Tiuman
- Clayton Antunes Martin
- Ricardo Fiori Zara
- Paulo Rodrigo Stival Bittencourt
