Quality of olive oils and olive bagasse oil and their use in thermal processes
DOI:
https://doi.org/10.33448/rsd-v10i2.12031Keywords:
Health; Heating; Legislation; Olive tree; Properties; Standard.Abstract
Olive oil is recognized due to its different properties, however, its most used form is in cold preparation, as there is still the belief that, once heated, olive oil would lose its beneficial properties to health and even form toxic substances. Thus, in order to assess the quality of olive oils and olive bagasse oil subjected to different temperatures and their use in thermal processes, the present study was developed at the Laboratory of Medicinal Plants, belonging to the State University's Department of Agronomy of Maringá. The following analyzes were performed when the oils reached temperatures of 10, 25 (room temperature), 140, 180, 220 and 260°C: acidity, peroxide index, iodine index and measurement of absorbance at 232 and 270 nm (ultraviolet). After the results obtained are compared with the standards of Codex Alimentarius, the Agência Nacional de Vigilância Sanitária, the Ministério da Agricultura, Pecuária e Abastecimento and the International Olive Council, it is concluded that even after heating, in most of the evaluated parameters, the oils remained in compliance with legislation, which can then be used in thermal processes.
References
Aguilera, M. P., Beltrán, G., Ortega, D., Fernandéz, A., Jiménez, A., & Uceda, M. (2005). Characterization of virgin olive oil of Italian olive cultivars: Frantoio and Leccino, grown in Andaluzia. Food Chemistry, 89(3), 387-391. https://doi.org/10.1016/j.foodchem.2004.02.046
Andrade, E. C. B. (2006). Análise de alimentos: Uma visão química da nutrição. Livraria Varela.
Aparicio, R., & Harwood, J. (2003). Manual del aceite de oliva. Mundi-Prensa.
Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., & Lercker, G. (2007). Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade. Molecules, 12(8), 1679-1719. https://doi.org/10.3390/12081679
Bešter, E., Butinar, B., Bučar-Miklavčič, M., & Golob, T. (2008). Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment. Food Chemistry, 108(2), 446–454. https://doi.org/10.1016/j.foodchem.2007.10.061
Bobbio, F. O., & Bobbio, P. A. (2003). Introdução à química de alimentos (3a ed.). Livraria Varela.
Boskou, D. (1998). Química y tecnología del aceite de oliva. Mundi-Prensa.
Bruneton, J. (2001). Farmacognosia, fitoquímica, plantas medicinales (2a ed.). Acribia.
Cardoso, L. G. V. (2006). Características físico-químicas e avaliação do perfil de ácidos graxos de azeites obtidos de diferentes variedades de oliveiras introduzidas em Minas Gerais – Brasil [Dissertação de Mestrado, Universidade Federal de Lavras].
Cecchi, H. M. (2003). Fundamentos teóricos e práticos em análises de alimentos (2a ed.). Editora da UNICAMP.
Codex Alimentarius. (2017). Standard for olive oils and olive pomace oils (CODEX STAN 33-1981). http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B33-1981%252FCXS_033e.pdf
Coni, E., Podestá, E., & Catone, T. (2004). Oxidizability of different vegetables oils evaluated by thermogravimetric analysis. Thermochimica Acta, 418(1-2), 11-15. https://doi.org/10.1016/j.tca.2003.11.038
Dutra, L. B., Duarte, M. S. L., & Souza, E. C. G. (2013). Tendency of the olive oil consumers profile. Revista do Instituto Adolfo Lutz, 72(4), 322-326. https://docs.bvsalud.org/biblioref/ses-sp/2013/ses-30136/ses-30136-5483.pdf
Frankel, E. N. (1998). Lipid oxidation. The Oily Press.
Instituto Adolfo Lutz. (2008). Métodos físico-químicos para análise de alimentos (4a ed., 1a ed. digital).
International Olive Council. (2011). Trade standard applying to olive oils and olive-pomace oils (COI/T.15/NC No 3/Rev. 6). http://www.oliva.org.br/wp-content/uploads/2016/11/olive-oil-standard-coi-6-11-2011.pdf
International Olive Council. (2019). Key-figures on the world market for olive oils. https://www.internationaloliveoil.org/wp-content/uploads/2020/04/110-HO-2018.pdf
Karakaya, S., & Simsek, S. (2011). Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying. Journal of the American Oil Chemists' Society, 88(9), 1361–1366. https://doi.org/10.1007/s11746-011-1788-x
Katragadda, H. R., Fullana, A., Sidhu, S., & Carbonell-Barrachina, Á. A. (2010). Emissions of volatile aldehydes from heated cooking oils. Food Chemistry, 120(1), 59–65. https://doi.org/10.1016/j.foodchem.2009.09.070
Malheiro, R., Oliveira, I., Vilas-Boas, M., Falcão, S., Bento, A., & Pereira, J. A. (2009). Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology, 47(1), 92–97. https://doi.org/10.1016/j.fct.2008.10.014
Ministério da Agricultura, Pecuária e abastecimento. (2006). Regulamento Técnico de Identidade e Qualidade dos Óleos Vegetais Refinados; a Amostragem; os Procedimentos Complementares; e o Roteiro de Classificação de Óleos Vegetais Refinados. Ministro de Estado da Agricultura, Pecuária e Abastecimento. http://sistemasweb.agricultura.gov.br/sislegis/action/detalhaAto.do?method=visualizarAtoPortalMapa&chave=643062246
Ministério da Agricultura, Pecuária e abastecimento. (2012). Regulamento Técnico do Azeite de Oliva e do Óleo de Bagaço de Oliva. Ministro de Estado da Agricultura, Pecuária e Abastecimento. http://sistemasweb.agricultura.gov.br/sislegis/action/detalhaAto.do?method=visualizarAtoPortalMapa&chave=629707739
Ministério da Saúde. Agência Nacional de Vigilância Sanitária. (2005). Regulamento técnico para óleos vegetais, gorduras vegetais e creme vegetal. Diretoria Colegiada da Agência Nacional de Vigilância Sanitária. http://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/rdc0270_22_09_2005.html
Pereira, A. S., Shitsuka, D. M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica. UFSM, NTE. https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1
Philippi, S. T. (2014). Nutrição e técnica dietética (3a ed.). Manole.
Wankenne, M. A. (2014). Os tipos e os efeitos da rancidez oxidativa em alimentos. Food Ingredients Brasil, (29), 38-45. https://revista-fi.com.br/upload_arquivos/201606/2016060396904001464897555.pdf
Ziller, S. (1996). Grasas y Aceites Alimentarios. Acribia.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Andresa Caroline de Oliveira Cestario; Kamilla Ulchak Meira; Robinson Luiz Contiero ; Cassia Inês Lourenzi Franco Rosa
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
