Thermal and quality evaluation of vegetable oils used in ruminant feed
- 338 Downloads
Dairies add fat supplements to the diets of small ruminants to increase energy production and consequently the production and quality nutritional and sensorial of the milk. This study investigated the thermal and oxidative stability of babassu, castor, faveleira, and sesame oils by TG/DTA and PDSC. The profile of the fatty oils studied was determined by GC–MS as well as physicochemical characteristics. The thermogravimetric profile of the oils indicated that mass loss was caused by the decomposition or volatility of the triacylglycerides. Faveleira and sesame oils showed a high percentage of polyunsaturated fatty acids, especially C18:2. From a nutritional standpoint, unsaturated oils are more suitable supplements for animals because they promote biochemical changes beneficial to human health.
KeywordsVegetable oils Fatty acids Thermal analysis PDSC
The National Council for Scientific and Technological Development (CNPq) provided financial support, and the Foundation for Research Support of the State of Amazonas (FAPEAM) granted the scholarship. The food chemistry laboratories of the Department of Nutrition, Laboratory of Food Science, Department of Food Engineering, and the Laboratory of Fuels and Materials (LACOM), both of the Federal University of Paraíba, João Pessoa, PB, provided research support.
- 13.AOAC. Association of official analytical chemists. Official methods of analysis. Washington, DC: AOAC; 2000. p. 1018.Google Scholar
- 14.AOCS. Official methods and recommended practices of the American Oil Chemists’ Society. 6th ed. Champaign: American Oil Chemists Society; 2009.Google Scholar
- 15.Norma D445 American Society of Testing and Materials. Standard test method for kinematic viscosity of transparent and opaque liquids (and calculation of dynamic viscosity). West Conshohocken: ASTM International; 2003.Google Scholar
- 16.Hartman L, Lago RCA. Rapid preparation of fatty acids methyl esters. London: Laboratory Practice 1986;22:475–6.Google Scholar
- 17.SAS. Statistical Analysis System. User’s guide: statistics. Versão 6.12. Cary: North Carolina State University; 1996.Google Scholar
- 18.Brasil-Ministério da Saúde. Agência Nacional de Vigilância Sanitária: ANVISA; Resolução nº 482, de 23 de setembro de 1999, seção 1, 82–87.Google Scholar
- 19.Codex alimentarius. Norma del codex para aceites vegetales especificados. In: Food and Agriculture Organization of the United Nations. Codex stan 210. 2005. http://www.codexalimentarius.net/download/standards/336/CXS_210s.pdf. Accessed 17 June 2010.
- 20.Hui YH. Handbook of food science, technology, and engineering. Boca Raton: CRC Press; 2006.Google Scholar
- 29.Faria EA, Leles MIG, Ionashiro M, Zuppa TO, Antoniosi Filho NR. Estudo da estabilidade térmica de óleos e gorduras vegetais por TG/DTG e DTA. Eclet. Quím.(online). 2002; 27. doi: 10.1590/s0100-46702002000100010.
- 31.Epaminondas PS, Araújo KLGV, Nascimento JA, Silva MCD, Rosenhaim R, Soledade LEB, Queiroz N, Souza AL, Santos IMG, Souza AG. Influence of toasting and the seed variety on the physico-chemical and thermo-oxidative characteristics of the flaxseed oil. J Therm Anal Calorim. 2011;106:545–50.CrossRefGoogle Scholar