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dc.contributor.authorLuzia, Débora Maria Moreno-
dc.contributor.authorJorge, Neuza-
dc.identifier.citationJournal of Food Science and Technology, v. 50, n. 5, p. 965-971, 2013.-
dc.description.abstractThis paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants. © 2011 Association of Food Scientists & Technologists (India).en
dc.subjectFatty acids-
dc.subjectGas chromatography-
dc.subjectTotal polar compounds-
dc.subjectControl treatments-
dc.subjectFatty acid profiles-
dc.subjectFatty acids profiles-
dc.subjectPolar compounds-
dc.subjectSignificance levels-
dc.subjectSynergistic effect-
dc.subjectVariance analysis-
dc.subjectPolyunsaturated fatty acids-
dc.subjectSaturated fatty acids-
dc.subjectSoybean oil-
dc.subjectCitrus fruits-
dc.subjectCitrus limon-
dc.subjectGlycine max-
dc.titleFatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidationen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University UNESP 2265, Cristóvão Colombo str., Jd. Nazareth, São José do Rio Preto, SP 15054-000-
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University UNESP 2265, Cristóvão Colombo str., Jd. Nazareth, São José do Rio Preto, SP 15054-000-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Science and Technology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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