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The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

2013Journal article Restricted access
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dc.contributor.authorMalheiro, Ricardo
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorManzke, Gabriel
dc.contributor.authorBento, Albino
dc.contributor.authorPereira, J.A.
dc.contributor.authorCasal, Susana
dc.date.accessioned2016-11-16T11:29:07Z
dc.date.available2016-11-16T11:29:07Z
dc.date.issued2013
dc.description.abstractVegetable oils are prone to oxidative processes which lead to quality and nutritional losses, particularly under microwave heating, increasingly used in culinary procedures. Natural antioxidants can be regarded as good strategies in the inhibition of oxidation during culinary processing. In this work the addition of white tea and olive leaves aqueous extracts to soybean oil were evaluated as possible oxidative stabilizers during microwave heating (0–15 min; 1000 W). Microwave heating caused severe quality, nutritional and compositional losses, mainly beyond three minutes of heating, with marked increase in peroxide value, K232, and K270. Olive leaves extracts increased the vitamin E availability in the samples, were able to reduce the formation of oxidation compounds, and exhibited a higher protection against polyunsaturated fatty acids loss. White tea extracts provided higher antioxidant activity and oxidative resistance to the soybean oils. The use of natural antioxidants could be an effective way to protect soybean oil, one of the most important world crops, from oxidation.pt_PT
dc.identifier.citationMalheiro, R.; Rodrigues, Nuno; Manzke, Gabriel; Bento, Albino; Pereira, J.A.; Casal, Susana (2013). The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating. Industrial Crops and Products. ISSN 0926-6690. 44, p. 37-43pt_PT
dc.identifier.doi10.1016/j.indcrop.2012.10.023pt_PT
dc.identifier.issn0926-6690
dc.identifier.urihttp://hdl.handle.net/10198/13499
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSoybean oilpt_PT
dc.subjectWhite teapt_PT
dc.subjectOlive leavespt_PT
dc.subjectMicrowave heatingpt_PT
dc.subjectOxidationpt_PT
dc.subjectNatural antioxidantspt_PT
dc.titleThe use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heatingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage43pt_PT
oaire.citation.startPage37pt_PT
oaire.citation.titleIndustrial Crops and Productspt_PT
oaire.citation.volume44pt_PT
person.familyNameMalheiro
person.familyNameRodrigues
person.familyNameBento
person.familyNamePereira
person.givenNameRicardo
person.givenNameNuno
person.givenNameAlbino
person.givenNameJosé Alberto
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-7342-0511
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id25650218300
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id57204366348
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0fa7974d-abd3-444b-9a7e-16d16530a0f7
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery0fa7974d-abd3-444b-9a7e-16d16530a0f7

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