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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Keller, Laura Monteiro | - |
| dc.date.accessioned | 2025-09-26T17:40:56Z | - |
| dc.date.available | 2025-09-26T17:40:56Z | - |
| dc.date.issued | 2025-08-11 | - |
| dc.identifier.citation | KELLER, Laura Monteiro. Efeito protetor da pimenta rosa (Schinus terebinthifolia Raddi) sobre a foto-oxidação lipídica em sistemas modelo contendo óleo de soja. 2025. 139 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2025. | pt_BR |
| dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/23298 | - |
| dc.description.abstract | O óleo de soja refinado é o segundo óleo vegetal mais consumido no mundo e, devido a sua composição em lipídios insaturados, é um produto de extrema suscetibilidade a degradação oxidativa, incluindo a foto-oxidação, causada pela ação das radiações ultravioleta e luminosa. A prática doméstica de condimentar óleos com temperos e especiarias, objetivando aromatizar e saborizar, pode ter um impacto positivo sobre a oxidação do óleo durante o armazenamento. A pimenta rosa (Schinus terebinthifolia Raddi; PR), é fruto da aroeira, nativa e abundante no Brasil, rica em compostos bioativos com potencial antioxidante. Esta pesquisa propôs a avaliação da estabilidade oxidativa do óleo de soja comercial refinado nas condições controle (0% PR) e condimentado com 2%, 4% e 6% de frutos in natura de PR, durante armazenamento por 15, 30, 45 e 60 dias sob exposição a luz e temperatura ambientes. Foi realizada a caracterização do extrato dos frutos em relação a fenólicos totais (7,40 ± 0,01 mg EAG/g), flavonoides totais (26,63 ± 1,59 mg EQ/g), capacidade antioxidante in vitro DPPH (87,43 ± 0,34 % de inibição) e FRAP (125,25 ± 1,76 μmol TE/g), caracterização de compostos bioativos por cromatografia líquida acoplada a espectrometria de massas de alta resolução (HPLC-QTOF-MS/MS) determinando compostos como ácido masticadienóico (m/z 453,3351), amentoflavona (m/z 537,0809), agatisflavona (m/z 537,0794) e ácido cítrico (m/z 191,0175). Para avaliação da oxidação lipídica dos óleos foram realizadas as análises de índice de peróxidos, formação de espécies reativas ao ácido tiobarbitúrico (TBARS), composição de ácidos graxos, teores dos principais fitosteróis (β-sitosterol, estigmasterol e campesterol) e seus respectivos óxidos. A exposição à luz durante o armazenamento levou ao aumento nos teores de peróxidos e TBARS. O perfil de ácidos graxos não apresentou diferenças significativas (p>0,05) ao longo de 60 dias. Os fitosteróis degradaram ao longo do tempo. A amostra controle no 60o apresentou redução de 57,8% do β-sitosterol, 54,5% do estigmasterol e 50,8% do campesterol. A amostra com 6% PR apresentou melhor proteção, com 16%, 33% e 36% de preservação do β-sitosterol, estigmasterol e campesterol, respectivamente. Dentre os óxidos analisados o 7-ceto e o 5,6 β-epóxido foram predominantemente formados nos três fitosteróis analisados. No último dia o total de óxidos formados foi de 52,88 μg/g na amostra controle, e as amostras adicionadas de PR apresentaram uma proteção de 23% (2% PR), 37% (4% PR) e 51% (6% PR) em relação ao total de óxidos formados. A adição da pimenta rosa foi eficaz em minimizar as reações de foto-oxidação do óleo de soja, demonstrando ser uma fonte natural antioxidante potencial de proteção do óleo durante o armazenamento. | pt_BR |
| dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | pt_BR |
| dc.language | por | pt_BR |
| dc.publisher | Universidade Federal Rural do Rio de Janeiro | pt_BR |
| dc.subject | Schinus Terebhintifolia Raddi | pt_BR |
| dc.subject | foto-oxidação | pt_BR |
| dc.subject | óleo de soja | pt_BR |
| dc.subject | estabilidade oxidativa | pt_BR |
| dc.subject | photo-oxidation | pt_BR |
| dc.subject | soybean oil | pt_BR |
| dc.subject | oxidative stability | pt_BR |
| dc.title | Efeito protetor da Pimenta Rosa (Schinus terebinthifolia Raddi) sobre a foto-oxidação lipídica em sistemas modelo contendo óleo de soja | pt_BR |
| dc.title.alternative | Protective effect of pink pepper (Schinus terebinthifolia Raddi) on lipid photooxidation in model systems containing soybean oil | en |
| dc.type | Dissertação | pt_BR |
| dc.description.abstractOther | Refined soybean oil is the second most consumed vegetable oil in the world and, due to its composition of unsaturated lipids, it is a product extremely susceptible to oxidative degradation, including photooxidation, caused by ultraviolet and light radiation. The domestic practice of seasoning oils with spices, aiming to aromatize and flavor, can have a positive impact on the oxidation of the oil during storage. Pink pepper (Schinus terebinthifolia Raddi; PP), is a fruit of the aroeira tree, native and abundant in Brazil, rich in bioactive compounds with antioxidant potential. This research proposed the evaluation of the oxidative stability of refined commercial soybean oil under control conditions (0% PP) and seasoned with 2%, 4% and 6% of fresh PP fruits, during storage for 15, 30, 45 and 60 days under exposure to light and room temperature. The characterization of the fruit extract was performed in relation to total phenolics (7.40 ± 0.01 mg EAG/g), total flavonoids (26.63 ± 1.59 mg EQ/g), in vitro antioxidant capacity DPPH (87.43 ± 0.34% inhibition) and FRAP (125.25 ± 1.76 μmol TE/g), characterization of bioactive compounds by liquid chromatography coupled to high-resolution mass spectrometry (HPLC-QTOF-MS/MS) determining some compounds such as masticadienoic acid (m/z 453.3351), amenthoflavone (m/z 537.0809), agathisflavone (m/z 537.0794) and citric acid (m/z 191.0175). To evaluate the lipid oxidation of the oils, analyses of peroxide index, formation of thiobarbituric acid reactive species (TBARS), fatty acid composition, levels of the main phytosterols (β-sitosterol, stigmasterol and campesterol) and their respective oxides were performed. Exposure to light during storage led to an increase in the levels of peroxides and TBARS. The fatty acids did not show significant differences (p>0.05) over 60 days. The phytosterols degraded over time. The control sample at 60 days showed a reduction of 57.8% of β-sitosterol, 54.5% of stigmasterol and 50.8% of campesterol. The sample with 6% PP showed better protection, with 16%, 33% and 36% preservation of β-sitosterol, stigmasterol and campesterol, respectively. Among the oxides analyzed, 7-keto and 5,6-β-epoxy were predominantly formed in the three phytosterols analyzed. On the last day, the total oxides formed was 52.88 μg/g in the control sample, and the samples added with PP showed a protection of 23% (2% PP), 37% (4% PP) and 51% (6% PP) in relation to the total oxides formed. The addition of pink pepper was effective in minimizing the photooxidation reactions of soybean oil, demonstrating that it is a potential natural antioxidant source for protecting the oil during storage. | en |
| dc.contributor.advisor1 | Saldanha, Tatiana | - |
| dc.contributor.advisor1ID | https://orcid.org/0000-0003-4291-4639 | pt_BR |
| dc.contributor.advisor1Lattes | http://lattes.cnpq.br/4490420513661579 | pt_BR |
| dc.contributor.advisor-co1 | Oliveira, Vanessa Sales de | - |
| dc.contributor.advisor-co1Lattes | http://lattes.cnpq.br/9150215497906323 | pt_BR |
| dc.contributor.referee1 | Saldanha, Tatiana | - |
| dc.contributor.referee1ID | https://orcid.org/0000-0003-4291-4639 | pt_BR |
| dc.contributor.referee1Lattes | http://lattes.cnpq.br/4490420513661579 | pt_BR |
| dc.contributor.referee2 | Mársico, Eliane Teixeira | - |
| dc.contributor.referee2ID | https://orcid.org/0000-0001-9452-5462 | pt_BR |
| dc.contributor.referee2Lattes | http://lattes.cnpq.br/3971598714445106 | pt_BR |
| dc.contributor.referee3 | Gregorio, Sandra Regina | - |
| dc.contributor.referee3Lattes | http://lattes.cnpq.br/0015837037500256 | pt_BR |
| dc.creator.ID | https://orcid.org/0000-0003-1477-4106 | pt_BR |
| dc.creator.Lattes | http://lattes.cnpq.br/9588177049574178 | pt_BR |
| dc.publisher.country | Brasil | pt_BR |
| dc.publisher.department | Instituto de Tecnologia | pt_BR |
| dc.publisher.initials | UFRRJ | pt_BR |
| dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | pt_BR |
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| dc.subject.cnpq | Ciência e Tecnologia de Alimentos | pt_BR |
| Appears in Collections: | Mestrado em Ciência e Tecnologia de Alimentos | |
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