Publications by authors named "Rhayanna P Goncalves"
Article Synopsis
- Chemometric tools are increasingly being applied in analytical food evaluation, particularly in studying oils and the antioxidant effects of various herbs and seeds.
- Traditional methods in analytical chemistry have limitations such as being time-consuming and generating toxic waste, motivating the need for more efficient approaches.
- The study investigates the protective effects of plant-based substances and synthetic antioxidants on soybean oil oxidation, revealing that plant extracts enhance oil stability and highlighting the effectiveness of using near-infrared spectroscopy combined with Parallel Factor Analysis for rapid evaluation.
Edible oils such as colza, corn, sunflower, soybean and olive were analysed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). When vegetable oils were heated at high temperatures (frying), oxidation products were formed which were harmful to human health in addition to degrading the antioxidants present, and this study aimed to evaluate tocopherol (one antioxidant present in oils) and the behaviour of oxidation products in edible oils. The MCR-ALS results showed that the degradation started at 110°C and 85°C, respectively, for sunflower and colza oils, while tocopherol concentration decreased and oxidation products increased starting at 70°C in olive oil.
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