By-products from fruit processing
The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were...
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| Veröffentlicht in: | Journal of thermal analysis and calorimetry 2017-12, Vol.130 (3), p.1229-1235 |
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| container_title | Journal of thermal analysis and calorimetry |
| container_volume | 130 |
| creator | Araújo, Kassandra L. G. V Magnani, Marciane Nascimento, Jaqueline A Souza, Aline L Epaminondas, Poliana S Queiroz, Neide S. Aquino, Jailane |
| description | The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were evaluated by pressurized differential scanning calorimetry (P-DSC) and Rancimat methods. Among the extracts, that obtained from CB showed the highest content of total extractible phenolic. Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil. |
| doi_str_mv | 10.1007/s10973-017-6242-3 |
| format | Article |
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Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil.</description><identifier>ISSN: 1388-6150</identifier><identifier>EISSN: 1588-2926</identifier><identifier>DOI: 10.1007/s10973-017-6242-3</identifier><language>eng</language><publisher>Dordrecht: Springer</publisher><subject>Antioxidants ; Antioxidants (Nutrients) ; Byproducts ; Calorimetry ; Differential scanning calorimetry ; Fish oils ; Guava ; Oxidation ; Soybean oil ; Soybeans ; Stability analysis</subject><ispartof>Journal of thermal analysis and calorimetry, 2017-12, Vol.130 (3), p.1229-1235</ispartof><rights>COPYRIGHT 2017 Springer</rights><rights>Copyright Springer Science & Business Media 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c262t-e946a6bf0447379d14425c7e8ec94f4d57209d69afdaa7b42a9597bebb65932a3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids></links><search><creatorcontrib>Araújo, Kassandra L. 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Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil.</description><subject>Antioxidants</subject><subject>Antioxidants (Nutrients)</subject><subject>Byproducts</subject><subject>Calorimetry</subject><subject>Differential scanning calorimetry</subject><subject>Fish oils</subject><subject>Guava</subject><subject>Oxidation</subject><subject>Soybean oil</subject><subject>Soybeans</subject><subject>Stability analysis</subject><issn>1388-6150</issn><issn>1588-2926</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNptjVtLAzEQhYMoWKs_wLeKTz6k5p7OYy1eCgXBy_OSzWVJ6e7qJgv67w0oaEEGZg6H78xB6JySOSVEXydKQHNMqMaKCYb5AZpQuVhgBkwdFs2LVlSSY3SS0pYQAkDoBF3cfOK3oXejzWkWhr4ta4x5VjzrU4pdc4qOgtklf_Zzp-j17vZl9YA3j_fr1XKDLVMsYw9CGVUHIoTmGhwVgkmr_cJbEEE4qRkBp8AEZ4yuBTMgQde-rpUEzgyfosvvv6X6ffQpV9t-HLpSWVFQQnEupPqlGrPzVexCnwdj25hstZRUKKmp1oWa_0OVcb6Ntu98iMXfC1ztBQqT_UduzJhStX5--st-AaPQaTc</recordid><startdate>20171201</startdate><enddate>20171201</enddate><creator>Araújo, Kassandra L. 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V</creatorcontrib><creatorcontrib>Magnani, Marciane</creatorcontrib><creatorcontrib>Nascimento, Jaqueline A</creatorcontrib><creatorcontrib>Souza, Aline L</creatorcontrib><creatorcontrib>Epaminondas, Poliana S</creatorcontrib><creatorcontrib>Queiroz, Neide</creatorcontrib><creatorcontrib>S. Aquino, Jailane</creatorcontrib><collection>Gale In Context: Science</collection><jtitle>Journal of thermal analysis and calorimetry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Araújo, Kassandra L. G. V</au><au>Magnani, Marciane</au><au>Nascimento, Jaqueline A</au><au>Souza, Aline L</au><au>Epaminondas, Poliana S</au><au>Queiroz, Neide</au><au>S. Aquino, Jailane</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>By-products from fruit processing</atitle><jtitle>Journal of thermal analysis and calorimetry</jtitle><date>2017-12-01</date><risdate>2017</risdate><volume>130</volume><issue>3</issue><spage>1229</spage><epage>1235</epage><pages>1229-1235</pages><issn>1388-6150</issn><eissn>1588-2926</eissn><abstract>The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were evaluated by pressurized differential scanning calorimetry (P-DSC) and Rancimat methods. Among the extracts, that obtained from CB showed the highest content of total extractible phenolic. Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil.</abstract><cop>Dordrecht</cop><pub>Springer</pub><doi>10.1007/s10973-017-6242-3</doi><tpages>7</tpages></addata></record> |
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| issn | 1388-6150 1588-2926 |
| language | eng |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Antioxidants Antioxidants (Nutrients) Byproducts Calorimetry Differential scanning calorimetry Fish oils Guava Oxidation Soybean oil Soybeans Stability analysis |
| title | By-products from fruit processing |
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