Qualidade de óleos compostos de soja e gergelim sob estocagem em estufa

Abstract

The objective of this study was to evaluate the behavior of soybean and sesame oils, and their compounds, formulated in 75:25 and 50:50 (w/w) proportions, under accelerated storage conditions in an oven at 60°C for 0, 7, 14 and 21 days. Samples were subjected to physicochemical analyses, bioactive compounds, and antioxidant activity. At the end of storage, sesame oil (G) stood out with lower formation of primary and secondary oxidation compounds, while soybean oil (S) stood out with higher concentrations of total tocopherols and antioxidant activity. SG₂ showed lower oxidative changes, a higher stability index, and total carotenoid contents, while SG₁ showed higher tocopherol contents and antioxidant activity by DPPH. Both oils maintained significant final retentions of approximately 80% for total tocopherols. It is concluded that the formulation of compound oils is an effective alternative for increasing the stability and functionality of soybean oil, showing potential for various industrial applications.