By-products from fruit processing: One alternative antioxidant for use in soybean oil

The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were...

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Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2017-12, Vol.130 (3), p.1229-1235
Main Authors: Araújo, Kassandra L. G. V., Magnani, Marciane, Nascimento, Jaqueline A., Souza, Aline L., Epaminondas, Poliana S., Queiroz, Neide, S. Aquino, Jailane, Souza, Antônio G., Costa, Maria F. C., Souza, Antônia L.
Format: Article
Language:English
Subjects:
Analytical Chemistry
Chemistry
Chemistry and Materials Science
Inorganic Chemistry
Measurement Science and Instrumentation
Physical Chemistry
Polymer Sciences
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Summary:The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were evaluated by pressurized differential scanning calorimetry (P-DSC) and Rancimat methods. Among the extracts, that obtained from CB showed the highest content of total extractible phenolic. Soybean oil added of CM extract showed greater ( p  
ISSN:1388-6150
1588-2926
DOI:10.1007/s10973-017-6242-3