Adding Tunisian grape seed extract to corn oil during heating: Impact on stability and fatty acid composition

A. Mnari Bhouri; Z.  Amri; M. Dhibi; N.  Koubaa; S. Hammami; M. Hammami

doi:10.3989/gya.0211241.2141

Autores/as

A. Mnari Bhouri Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia - Higher School of Health Sciences and Techniques of Monastir. University of Monastir https://orcid.org/0000-0001-7519-4637
Z. Amri Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0000-0002-0361-4505
M. Dhibi Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0009-0004-3299-4713
N. Koubaa Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia - bHigher School of Health Sciences and Techniques of Monastir. University of Monastir https://orcid.org/0000-0003-1820-1727
S. Hammami Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0000-0001-6436-3976
M. Hammami Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0000-0003-1947-7610

DOI:

https://doi.org/10.3989/gya.0211241.2141

Palabras clave:

Aceite de maíz, Composición de ácidos grasos, Contenido de polifenoles, Control de calidad, Extracto de semilla de uva, Pruebas de calentamiento

Resumen

Se realizó un estudio para examinar el impacto del extracto de semilla de uva (GSE) en la estabilidad oxidativa del aceite de maíz al calentarse. Tras la oxidación, se determinaron los valores de peróxido (PV), p-anisidina (P-a), acidez (AV), trienos conjugados (CT) y oxidación total (TOTOX). Cada muestra de aceite se evaluó antes y después del calentamiento para determinar su contenido de polifenoles (TP) y composición de ácidos grasos. El GSE demostró una reducción significativa de la oxidación lipídica. Las muestras suplementadas con 1000 ppm de GSE se sometieron a un período de calentamiento de 8 a 15 horas, lo que produjo disminuciones significativas en los índices investigados en comparación con los valores de control y BHT. Como resultado, se puede afirmar que la actividad antioxidante del GSE retrasó la oxidación y previno el deterioro lipídico del aceite.

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