Avaliação das características físico-químicas de óleos comestíveis comerciais ao longo do armazenamento

Abstract

Whereas one of the main causes of food feeding, leading to the loss of organoleptic quality and reduction of their nutritional quality, is the transmission reaction that occurs in oils and vitamins and fatty foods in general. And knowing that there are few studies that aim to delve into the real oxidative process of edible oils during the storage period, the present work evaluates the physicochemical properties of refined edible oils packaged in PET bottles, sold in Campo Mourão-PR, for a period of three months in a heated oven with forced air circulation to accelerate shelf life, with the aim of obtaining information that may help in better storage and shelf life. Presenting the experimental results of acidity measurements of commercial vegetables, as well as peroxide, soaps, relative density, iodine method by Wijs, moisture, insoluble impurities, color and aspect, smoke point. For this purpose, commercial samples of refined soy, canola and corn grains were evaluated. According to the results obtained, it was possible to verify that the parameters of refined vegetable oil from soy, canola and corn, determined by the tests of acidity index, soaps, peroxide and iodine indexes, relative density, color, aspects, moisture content and smoke point, have protected values when compared to the specifications determined by Brazilian legislation, with the exception of peroxides and aspects, which showed significant differences during the analysis period. Proving that soybean oil is the most suitable for use, indicating the quality of the evaluated oils.