DEGRADAÇÃO TÉRMICA DE TOCOFEROL E PRODUTOS DE OXIDAÇÃO EM DIFERENTES CLASSES DE AZEITE DE OLIVA UTILIZANDO ESPECTROSCOPIA UV-VIS E MCR-ALS

AUTOR(ES)

Gonçalves, Rhayanna P., Março, Paulo H., Valderrama, Patrícia

FONTE

Quím. Nova

DATA DE PUBLICAÇÃO

2015-07

RESUMO

Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). When the oils were heated at high temperatures (frying), oxidation products were formed which were harmful to human health and antioxidants present were degraded. The aim of this study was to evaluate tocopherol (an antioxidant present in oils) and the behaviour of oxidation products in different olive oil classes. MCR-ALS results showed that degradation started at 70 ºC for extra virgin olive oil, while tocopherol concentration decreased and oxidation products increased starting at 40 ºC in virgin olive oil. In mixed oil, commercialized as a mixture of 85% soybean oil and 15% olive oil, tocopherol concentration started to decrease and oxidation products increase at 30 ºC. The results suggested that extra virgin olive oil offered more resistance to increasing temperatures, while virgin olive oil and mixed oil were less resistant.

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