Grasas y Aceites, Vol 64, No 4 (2013)

Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ

M. G. da Silva
Center for Science and Food Quality, Institute of Food Technology, Brazil

C. A. S. Almeida
Center for Science and Food Quality, Institute of Food Technology, Brazil

A. M. R. O. Miguel
Center for Science and Food Quality, Institute of Food Technology, Brazil

B. H. Gomide
Center for Science and Food Quality, Institute of Food Technology, Brazil

E. S.B. Parra
Center for Science and Food Quality, Institute of Food Technology, Brazil

N. Bragagnolo
Department of Food Sciences, School of Food Engineering, University of Campinas, Brazil


The tocopherol contents of refined soybean oil with the addition of rosemary, oregano, garlic, annatto seeds and TBHQ was evaluated during storage at 25 °C and 35 °C for twelve months, in comparison with a control soybean oil without the antioxidant addition. The method proposed to assess the tocopherol content was validated and the uncertainty estimation was determined. The method presented adequate linearity and precision, accuracy between 93% and 103% and expanded uncertainty of 2%. The contents of α-, γ- and δ-tocopherols of all the tested soybean oils remained constant during the storage at 25 °C and 35 °C regardless of antioxidant addition, while β-tocopherol content decreased. The addition of a mixture of rosemary, oregano, garlic and annatto seeds increased the concentration of γ- and δ-tocopherol. The oil with spices presented a similar behavior to that of the oil with the addition of TBHQ.


Annatto seeds; Garlic; Oregano; Rosemary; Storage; Temperature of storage

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