Potencial antioxidante do extrato etanólico de semente de chia adicionado em óleo de soja

Abstract

This study aimed to evaluate the antioxidant potential of ethanolic extract of chia seed added to soybean oil. The vegetable oil due to its unsaturations is conducive to the oxidation reaction, causing deterioration and loss of nutritional value of it. Because of this, vegetable oils are added to the compounds with antioxidant function in order to prevent or retard the reaction during storage and exposure to high temperatures. Several seeds are being studied, the demand for this antioxidant in order to replace and reduce the use of synthetic compounds. In experiment 3 treatments were compared more the sample control (free of antioxidant); treatment 1 (200 mg/kg de TBHQ); treatment 2 (2000mg/kg ethanolic extract of chia seed) treatment 3 (2000mg/kg chia extracts more 150mg/kg de TBHQ). Oil samples of antioxidants added were placed in a greenhouse at 60 ° C for 32 days. Samples for analysis of acid value, peroxide value and conjugated dienes and trienes were collected every 4 days. Treatments present significant differences between them in the course of the experiment. Where treatment 3 presented protection against oils superior to other treatments oxidation. The antioxidant activity of treatments behaved as follows: The Treatment 3 shows protection processing to soybean oil is superior to Treatment 1, this being more effective than Treatment 2 which had lower values than the control sample. This should be the synergism found in the mixture of the synthetic antioxidant and ethanol extract of chia seed.