Efecto del calentamiento sobre la estabilidad oxidativa de aceites de maíz y de soja
DOI:
https://doi.org/10.3989/gya.0698181Palabras clave:
Aceites de maíz y de soja, Análisis FT-IR, Calentamiento, Estabilidad oxidativaResumen
Se ha evaluado el impacto del calentamiento convencional y por microondas en las propiedades oxidativas de aceites de maíz y de soja. Los resultados mostraron que con el aumento de la temperatura, el índice de acidez, de peróxido, los índices de oxidación, el valor de oxidación total y los valores de p-anisidina cambiaron significativamente (p < 0.05). Los valores de peróxido y p-anisidina del aceite de maíz (PV: 50,670 meqO2/kg, p-AV: 8.248) fueron mayores que para el aceite de soja (PV: 41,694 meqO2/kg, p-AV: 7.566) para el calentamiento convencional. Los valores de peróxido y p-anisidina del aceite de soja (PV: 6,545 meqO2/kg, p-AV: 76,539) fueron mayores en comparación con el aceite de maíz (PV: 5,074 meqO2/kg, p-AV: 65,360) para el calentamiento por microondas. Los resultados concluyeron que el calentamiento por microondas tuvo más impacto en la degradación química de los ácidos grasos de los aceites. Los espectros FT-IR mostraron cambios máximos a 3743 cm-1 y 1739 cm-1, también confirmaron la rancidez de los aceites en el calentamiento por microondas mediante la formación de productos de oxidación secundarios. Se concluyó que el aceite de maíz mostraba más cambios oxidativos en comparación con el aceite de soja.
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