Avaliação de óleos compostos de soja (Glycine max L.) e amendoim (Arachis hypogaea L.) sob termoxidação

Maria Paula Fortuna Clara; Carolina Médici Veronezi; Neuza Jorge

doi:10.18265/2447-9187a2026id9433

Authors

Maria Paula Fortuna Clara Universidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP), São José do Rio Preto, São Paulo https://orcid.org/0000-0001-9740-5976 (unauthenticated)
Carolina Médici Veronezi Universidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP), São José do Rio Preto, São Paulo https://orcid.org/0000-0001-9737-6933 (unauthenticated)
Neuza U https://orcid.org/0000-0001-7166-0880 (unauthenticated)

DOI:

https://doi.org/10.18265/2447-9187a2026id9433

Keywords:

antioxidant activity, physicochemical properties, tocopherols, vegetable oils

Abstract

The formulation of compound oils emerges as a viable strategy to improve the oxidative stability of vegetable oils, reducing their susceptibility to oxidation and preserving bioactive compounds. Given the hypothesis that blending oils alters the lipid profile and promotes a synergistic protective effect among natural antioxidants, this study aimed to investigate the impact of adding peanut oil to soybean oil at different ratios by monitoring oxidative stability under thermoxidation conditions. Soybean oil (S), peanut oil (A), and compound oils SA1 (75:25 w/w) and SA2 (50:50 w/w) were analyzed for their physicochemical, bioactive, and antioxidant properties when subjected to a thermoxidation test at 180 °C for 20 hours. Peanut oil stood out for presenting lower levels of anisidine, Totox value, and total polar compounds during heating. In contrast, regarding bioactive compounds, soybean oil presented a higher content of total tocopherols. On the other hand, the compound oils, SA1 and SA2, stood out with higher levels of phenolic compounds, carotenoids, and antioxidant activity by DPPH throughout the process. The findings of this study highlight the potential of peanut oil as a viable alternative to improve the nutritional and functional quality of vegetable oils. Therefore, the formulation of these compound oils represents a promising strategy for industrial applications, contributing to greater oxidative stability and preservation of bioactive compounds.

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Evaluation of compound oils from soybean (Glycine max L.) and peanut (Arachis hypogaea L.) under thermo-oxidation

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