FOODÔMICA POR RMN DE 1H PARA MONITORAMENTO DA ESTABILIDADE OXIDATIVA DE MARGARINAS SUBMETIDAS AO TRATAMENTO TÉRMICO

Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson’s and Alzheimer’s. In this context, the present study describes the use of nuclear magnetic resonance (NMR) spectroscopy and principal component analysis (PCA) to monitor the formation of oxidation products in Brazilian table margarines subject...