Ação antioxidante de extratos de especiarias e suas misturas binárias e ternárias sobre a estabilidade oxidativa de óleo de soja / Antioxidant activity of spices extracts and their binary and ternary mixtures on soybean oil oxidative stability

AUTOR(ES)

Marilis Yoshie Hayashi Shimano

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

01/10/2012

RESUMO

The lipid oxidation produces undesirable compounds that alter the organoleptic characteristics of food lipids and reduce the nutritional quality. In the food, cosmetics and pharmaceutical industries, synthetic antioxidants are added to retard or prevent the lipid deterioration. Due to the possible toxicity of synthetic antioxidants and the call for active natural compounds, the use of natural antioxidants present in herbs and spices is a promising alternative. Thus, this study evaluated the antioxidant activity of extracts of spices and their mixtures on refined soybean oil. The study of temperature and solvent mixture effects on the phenolic extraction from dried rosemary, oregano, sage and thyme was performed according to response surface methodology and mathematical models. The conditions for an efficient extraction of the phenolic compounds from rosemary and thyme were ethanol 50% at 45-50°C; from sage was ethanol 50% at a temperature range from 57.5 to 60°C, and from oregano was ethanol 40-50% at any temperature in the studied range (30- 60°C). The compounds identified by gas chromatography-mass spectrometry were dihydrocaffeic and caffeic acids, thymol and arbutin. Selected hydroalcoholic extracts of rosemary, oregano and thyme were added to soybean oil subjected to accelerated storage tests. Peroxide values and absorptivity at UV showed that mixtures of extracts were able to provide antioxidant protection to soybean oil. Mixtures with rosemary showed better protective effects than the others. The region of the surface response of the mixtures in which the best protection is offered lies in the proportions of rosemary from 0.50 to 0.80, 0.10 to 0.30 of oregano and thyme from 0.05 to 0.30, in a total of 100 mf GAE/g oil.

ASSUNTO(S)

alecrim compostos fenólicos lipid oxidation metodologia de superfície de resposta Óleo de soja oregano orégano oxidação lipídica phenolic compounds rosemary sálvia soybean oil surface response methodology thyme tomilho sage

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