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Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid Perfil de compostos voláteis do óleo de soja aquecido e tratado com quercetina e ácido clorogênico

By Adriana Leão de Miranda, Mariana Carvalho Ribeiro, Ricardo Felipe Alves Moreira and Carlos Alberto Bastos de Maria

Abstract

Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °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. 19 volatiles 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 treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the formation of oxidative volatile compounds. The samples quercetin presented lower proportion of carbonyls with C6-C9.. The GC peak area data were used as an approach to estimate the relative content of each volatile compound and indicate that 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 analysis revealed a smaller odor perception in the samples treated with 5-CQA compared to those without antioxidants. No odor was perceived in the heated samples treated with quercetin. These results indicate greater effectiveness of quercetin in delaying the formation of oxidative volatile compounds in soybean oils subjected to mild heating conditions. Apparently, biopolyphenols used in the present work showed good oxidative stability since no new volatile compound was detected in the heated samples treated with them.<br>As alterações no perfil de compostos voláteis, após o aquecimento de óleo de soja refinado sem a adição de antioxidantes e tratado previamente com quercetina e ácido clorogênico (5-ACQ), foram investigadas através da CG/DIC, CG/EM e CG/SNIFFING. A temperatura de aquecimento do óleo foi de 20 °C no primeiro minuto e aumentada até 160 °C à taxa de 10 °C min-1. A temperatura final foi mantida por 10 minutos. Um total de 19 compostos voláteis foi identificado nas amostras aquecidas sem a adição de antioxidantes. As carbonilas de cadeia média predominaram na fração volátil. Cerca de 15 e 11 compostos voláteis foram detectados no óleo aquecido com adição prévia de quercetina e 5-ACQ, respectivamente. As amostras tratadas com quercetina mostraram uma menor proporção de carbonilas com esqueletos de carbono C6-C9. A composição estimada de compostos voláteis mostrou que amostras tratadas com quercetina tiveram valores significativamente (p < 0,05) menores para 1-pentanol, 2,4-heptadienal e 2,4-decadienal em comparação com as amostras sem antioxidantes adicionados e com as tratadas com 5-ACQ. A análise por meio de CG/SNIFFING revelou um número menor de odores em amostras tratadas com 5-ACQ em comparação àquelas sem tratamento algum. Nenhum odor foi percebido nas amostras aquecidas com adição prévia de quercetina. Estes resultados indicam uma maior efetividade da quercetina no retardamento do processo oxidativo em amostras de óleo de soja sujeitas a aquecimento a 160 °C ± 10 °C min-1 por 10 minutos . Aparentemente, os compostos fenólicos naturais usados neste trabalho mostraram boa estabilidade oxidativa, já que nenhum composto volátil novo foi detectado nas amostras aquecidas e tratadas com eles

Topics: ácido clorogênico, CG/EM, compostos voláteis, óleo de soja, quercetina, soybean oil, GC/MS, oxidative volatiles, quercetin, chlorogenic acid, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences, Nutrition. Foods and food supply, TX341-641, Home economics, TX1-1110, Technology, T, DOAJ:Nutrition and Food Sciences, Technology (General), T1-995
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Year: 2008
DOI identifier: 10.1590/S0101-20612008000400029
OAI identifier: oai:doaj.org/article:1c8356ae206842b6b33fe87f7cf5301d
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