INVESTIGADORES
MAESTRI Damian Modesto
artículos
Título:
Composition and oxidative stability of soybean oil in mixtures with jojoba oil
Autor/es:
MARIELA TORRES,; CYNTHIA LLORET; MARINA SOSA,; DAMIÁN MAESTRI
Revista:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Editorial:
Wiley
Referencias:
Lugar: Weinheim; Año: 2006 vol. 108 p. 513 - 520
ISSN:
1438-7697
Resumen:
Improvement of oxidative stability of soybean oil (SBO) by blending with jojoba oil (JO) was investigated. SBO in the presence of 5, 10, 15 and 20 % (w/w) of JO was subjected to accelerated storage at 60 ºC. Peroxide and anisidine values (PV and AV, respectively), UV absorption characteristics (K232 and K270 values), and headspace volatiles were determined to monitor the oxidative stability of oil samples. JO was effective in reducing the formation of hydroperoxides and volatile compounds in SBO. The effect was remarkable in SBO/JO blends containing 15 and 20 % JO, which showed significant reductions in PV, AV and volatile content with respect to pure SBO. The increased oxidative stability of SBO/JO blends could not be attributed to JO tocopherols, since the addition of JO to SBO significantly reduced the tocopherol content of SBO. Besides the tocopherol content and unsaturation degree of SBO and JO, the effect of the JO ester structure on the oxidative stability of the blends is discussed. The enhanced chemical and flavor stabilities of SBO/JO blends with respect to pure SBO may make a significant contribution to improve the shelf-life of SBO by reducing the deterioration reactions related to lipid peroxidation.