Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil Avaliação da estabilidade de antioxidantes por análise térmica e seu efeito protetor em óleo vegetal aquecido

Cooking was a breakthrough for mankind that improved the flavor digestibility and quality of food. Heat treatment is an operation widely used in food processing. As heat-processed foods are much appreciated, analytical studies that can assess the changes caused by heating have been demanded from researchers (LAMBELET et al., 2003). Some foods like fats and oils, when heated, suffer thermal oxidation and produce compounds such as peroxides. The peroxides turn into aldehydes, ketones, epoxides, dimers and polymers, undermining the quality of food. In order to minimize such effects, the food industry makes use the antioxidants (LITWINIENKO; KASPRZSYCKA-GUTTMAN; JAMANEK, 1999).