Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants

A. Baştürk

doi:10.3989/gya.1044182

Autores/as

A. Baştürk Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University https://orcid.org/0000-0001-7701-9306

DOI:

https://doi.org/10.3989/gya.1044182

Palabras clave:

Aceite de maíz, Cinética, Hexanal, Microonda, Oxidación palmitato de ascorbilo

Resumen

Cuatro muestras diferentes de aceites de maíz que incluyen aceites de maíz crudo (SCO, Control), refinados (RCO) y crudo enriquecido con extracto de romero (SCO + ROS) y palmitato de ascorbilo (SCO + AP) se expusieron a microondas (MWH) y calentamiento convencional (CVH). Para ambos métodos de calentamiento, el índice de peróxido (PV) y los dienos conjugados aumentaron hasta 230 °C, a partir de donde hexanal (HEX) y trienos conjugados comenzaron a aumentar. El análisis cinético reveló que la formación de PV y HEX es de primer orden y la velocidad de reacción entre las muestras fue la siguiente: Control > SCO + ROS >RCO > SCO+AP para PV y SCO + ROS > RCO > SCO + AP>Control para HEX. El contenido de ácidos grasos insaturados de las muestras tratadas con CVH y MWH mostró una reducción de 9,5 y 12,9% en SCO, mientras que fueron de 2,9 y 7,7% en RCO, 3,6 y 6,1% en SCO + ROS, y finalmente 4,0 y 4,8% en SCO + AP, respectivamente. Se concluye que el MWH condujo a un deterioro más severo y la actividad antioxidante de ROS fue superior en comparación con la de AP para ambos métodos de calentamiento.

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