Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil

M. T. Golmakani; S. Barani; N. Alavi; Z. Tahsiri

doi:10.3989/gya.0349181

Autores/as

M. T. Golmakani Department of Food Science and Technology, School of Agriculture, Shiraz University https://orcid.org/0000-0001-5173-1178
S. Barani Department of Food Science and Technology, School of Agriculture, Shiraz University https://orcid.org/0000-0001-5349-2182
N. Alavi Department of Food Science and Technology, School of Agriculture, Shiraz University https://orcid.org/0000-0002-8786-5028
Z. Tahsiri Department of Food Science and Technology, School of Agriculture, Shiraz University https://orcid.org/0000-0002-5534-8448

DOI:

https://doi.org/10.3989/gya.0349181

Palabras clave:

Aceite de rosa, Aceite de soja, Oxidación, Radiación, Rayos-X, UV

Resumen

Se investigaron los efectos de la radiación UV y los rayos X sobre la estabilidad oxidativa del aceite de soja. Además, el aceite de rosa se incorporó al aceite de soja y su actividad antioxidante se comparó con la del α-tocoferol durante el almacenamiento acelerado. El tratamiento de las muestras con radiación (UV y rayos X) fomentó el proceso de oxidación del aceite de soja en comparación con las muestras que no recibieron radiación. Las muestras con rayos X tenían cantidades significativamente más altas de productos de oxidación que las muestras irradiadas con UV. Los rayos X causaron más oxidación en las muestras debido a su mayor contenido de energía. Además, la actividad antioxidante del aceite de rosa fue comparable con la del α-tocoferol.

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Citas

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