alexa Stability of Avocado and Pequi oil During Heating: Stud
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Stability of Avocado and Pequi oil During Heating: Study Using Ultraviolet Visible Spectroscopy and Chemometrics Methods of Curve Resolution

Rhayanna P Gonçalvesa, Paulo H Marçoa and Patrícia Valderrama*

Technological Federal University of Paraná (UTFPR) P.O. Box. 271, 87301-899, Campo Mourão-PR, Brazil

*Corresponding Author:
Patrícia Valderrama
Technological Federal University of Paraná (UTFPR) PO Box 271
87301-899, Campo Mourão-PR, Brazil
Tel: + 55-44-3518-1400; + 55-44-9982-1359
E-mail: [email protected]

Received date: July 19, 2014; Accepted date: August 28, 2014; Published date: September 04, 2014

Citation: Gonçalvesa RP, Marçoa PH, Valderrama P (2014) Stability of Avocado and Pequi oil During Heating: Study Using Ultraviolet Visible Spectroscopy and Chemometrics Methods of Curve Resolution. J Food Process Technol 5:365. doi:10.4172/2157-7110.1000365

Copyright: © 2014 Gonçalvesa RP, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Avocado and pequi oils were analyzed by UV-Vis spectroscopy and chemometric methods of curve resolution. When vegetable oils are heated at high temperatures, oxidation products are formed, which besides being harmful to human health strongly accelerates the antioxidants degradation. In this sense, monitoring antioxidants and oxidation products can provide information about the best conditions to its consumption. Therefore, this study aimed to evaluate antioxidants and oxidation products behavior in avocado and pequi oils. By applying Independent Component Analysis (ICA) in the avocado oil it was detected that antioxidant concentration decreased after 90°C. To the pequi oil, by applying Multivariate Curve Resolution Alternating Least Squares (MCR37ALS) it was possible to detect that the transformations between antioxidant/oxidation products took place at 70°C. The results suggested that avocado oil is more resistant to high temperatures then pequi oil. Moreover, the methods used in this study suggest that chemomstric tools are feasible to accomplish spectrophotometric techniques in food quality evaluation.


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