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DC Field | Value | Language |
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dc.contributor.author | da Silva, Ana Carolina | - |
dc.contributor.author | Jorge, Neuza | - |
dc.date.accessioned | 2014-05-27T11:26:23Z | - |
dc.date.accessioned | 2016-10-25T18:36:34Z | - |
dc.date.available | 2014-05-27T11:26:23Z | - |
dc.date.available | 2016-10-25T18:36:34Z | - |
dc.date.issued | 2012-02-01 | - |
dc.identifier | http://dx.doi.org/10.1108/00346651211196519 | - |
dc.identifier.citation | Nutrition and Food Science, v. 42, n. 1, p. 34-40, 2012. | - |
dc.identifier.issn | 0034-6659 | - |
dc.identifier.uri | http://hdl.handle.net/11449/73178 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/73178 | - |
dc.description.abstract | Purpose: The purpose of this paper is to evaluate the oxidative stability of soybean oil added by Lentinus edodes and Agaricus blezei extracts in accelerated storage test. Design/methodology/approach: The following treatments were subjected to accelerated storage test in an oven at 60°C for 15 days: Control (soybean oil without antioxidants), TBHQ (soybean oil + 100 mg/kg of TBHQ), BHT (soybean oil + 100 mg/kg of BHT), L. edodes (soybean oil + 3,500 mg/kg of L. edodes extract) and A. blazei (soybean oil + 3,500 mg/kg of A. blazei extract). The samples were taken every three days and analyzed for peroxide values and conjugated dienes. Findings: At the end of 15 days, the treatments TBHQ, A. blazei, L. edodes, Control and BHT showed 6.47, 8.81, 41.53, 71.28 and 78.40 meq/kg, respectively, for peroxide values and 0.37, 0.40, 0.67, 1.07 and 1.00 per cent, respectively, for conjugated dienes. Originality/value: The research indicates that mushrooms may be a promising source of natural antioxidants. Therefore, natural extracts of mushrooms can be applied to vegetable oils as a way to reduce the degradation caused by lipid oxidation. © Emerald Group Publishing Limited. | en |
dc.format.extent | 34-40 | - |
dc.language.iso | eng | - |
dc.source | Scopus | - |
dc.subject | Conjugated dienes | - |
dc.subject | Fungi | - |
dc.subject | Mushrooms | - |
dc.subject | Oils | - |
dc.subject | Oxidation | - |
dc.subject | Peroxide values | - |
dc.subject | Soya | - |
dc.subject | Agaricus | - |
dc.subject | Agaricus blazei | - |
dc.subject | Basidiomycota | - |
dc.subject | Glycine max | - |
dc.subject | Lentinula edodes | - |
dc.title | Oxidative stability of soybean oil added to Lentinus edodes and Agaricus blazei mushrooms extracts in an accelerated storage test | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.description.affiliation | Department of Engineering and Food Technology São Paulo State University, São José do Rio Preto | - |
dc.description.affiliationUnesp | Department of Engineering and Food Technology São Paulo State University, São José do Rio Preto | - |
dc.identifier.doi | 10.1108/00346651211196519 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Nutrition and Food Science | - |
dc.identifier.scopus | 2-s2.0-84856382084 | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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