Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid

Food Science and Technology (Campinas)

Adriana Leão De Miranda¹  Mariana Carvalho Ribeiro¹  Ricardo Felipe Alves Moreira¹  Carlos Alberto Bastos De Maria¹ 

[1] ,Universidade Federal do Estado do Rio de Janeiro Instituto Biomédico Laboratório de Química de AlimentosCidade Nova RJ ,Brazil

关键词: soybean oil;    GC/MS;    oxidative volatiles;    quercetin;    chlorogenic acid;    ácido clorogênico;    CG/EM;    compostos voláteis;    óleo de soja;    quercetina;   

DOI  :  10.1590/S0101-20612008000400029

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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