Kinetic Study of the Oxidative Degradation of Choibá Oil ( Dipteryx oleifera Benth.) with Addition of Rosemary Extract ( Rosmarinus officinalis L.)

Abstract

Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% - 54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim of this research was to evaluate the oxidative stability of Choibá oil at 100˚C ± 1˚C with aeration (1150 mL air/min) supplemented with rosemary extract (Rosmarinus officinalis L.), at 1000 mg/L (RE1000) and 1500 mg/L (RE1500), and with BHT (200 mg/L) and from this results to evaluate the degradation kinetics and shelf-life of Choibá oil at 35˚C, 45˚C and 55˚C without addition of antioxidants (Control) and with addition of best concentration of rosemary extract obtained from previous study. Progress in oil oxidation was measured through the extent of oxidation products: peroxide value (PV)...