Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumen
Descripción
Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetinand chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was20°C for the first minute, and then it was increased up to 160°C at the rate of 10 °C min–1. The final temperature was kept for 10 minutes.19volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction,mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treatedwith 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the formation of oxidative volatile compounds. Thesamples quercetin presented lower proportion of carbonyls with C6-C9.. TheGC peak areadata were used as an approach to estimate therelativecontent of eachvolatile compound and indicatethat the samples treated with quercetin (p < 0.05) had significantly lower values for,1-pentanol, 2,4-heptadienal, and 2,4-decadienal compared with those without antioxidants and treated with 5-CQA. GC/SNIFFING analysisrevealed a smaller odor perception in the samples treated with 5-CQA compared to those without antioxidants. No odor was perceived inthe heated samples treated with quercetin. These results indicate greater effectiveness of quercetin in delaying the formation of oxidativevolatile compounds in soybean oils subjected to mild heating conditions. Apparently, biopolyphenols used in the present work showed goodoxidative stability since no new volatile compound was detected in the heated samples treated with them.
Palabras clave
Agrociencias