Scientific journal
Journal of Food and Nutrition Research
Summary No. 1 / 2018
Alzate Arbeláez, A. F. – Cogollo Pacheco, Á. – Rojano, B.
Composition, antioxidant activity, thermal and oxidative stability of Lecythis tuyrana oil
Journal of Food and Nutrition Research, 57, 2018, No. 1, s. 87-97
Benjamín Rojano, Food Science Laboratory, School of Chemistry, Faculty of Science, National University of Colombia, Street 59A # 63-20, 050034 Medellín, Colombia.
Received 9 October 2017; 1st revised 1 December 2017; accepted 10 January 2018; published online 14 March 2018
Summary: Oil from Lecythis tuyrana oilseeds is extracted for its potential use in food industry. The aim of this study was to gain knowledge on composition, antioxidant activity and thermal oxidative stability of this type of oil. Compositional parameters were evaluated. Antioxidant activity was evaluated by oxygen radical absorbance capacity and 2,2-diphenyl-1-picrylhydrazyl radical. Oxidative stability was evaluated by peroxide value, thiobarbituric acid reactive substances values and oxidative stability index (OSI). Thermal stability was determined by thermogravimetric assay and differential scanning calorimetry. Almonds were found to have a high oil content of
Keywords: edible oil; Lecythis tuyrana; oxidative stability; thermal stability; oilseeds
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