Orbital: The Electronic Journal of Chemistry (Sep 2019)

Evaluation of Antioxidant Potential and Chemical Composition Blends of Sunflower Oil (Helianthus annuus L.) with Coconut Oil (Cocos nucifera L.)

  • Talita Cuenca Pina Moreira Ramos,
  • Eliane Ferreira de Souza,
  • Mikaelly Nayara Santos,
  • Antonio Rogério Fiorucci,
  • Claudia Andrea Lima Cardoso,
  • Margarete Soares da Silva

DOI
https://doi.org/10.17807/orbital.v11i4.1226
Journal volume & issue
Vol. 11, no. 4
pp. 246 – 252

Abstract

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Coconut oil has more than 90% of saturated fatty acids. Of this percentage, about 47% of lauric acid, an important saturated acid that gives great stability to oxidation, in addition to benefic properties such as anti-inflammatory. Sunflower oil also presents important properties for daily balance of the body, however, the high amount of unsaturated fatty acids provides low oxidative stability. Knowing the nutritional values of both raw materials under study, the aim of this study was to mix them in two different proportions: 50% sunflower + 50% coconut (blend 1) and 70% sunflower + 30% coconut (blend 2), in order to evaluate the antioxidant potential and chemical composition, by analysis of fatty acids content; antioxidant activity (DPPH); phenolic compounds; oxidative stability, by accelerated oxidation test, Rancimat method. The acidity values for both pure oils and blends are within the values established by Anvisa and Codex Alimentarius, and phenolic compounds were proportional to the amount of sunflower oil incorporated into the coconut oil. The values of oil stability index (OSI), determined by Rancimat, were high, especially for coconut oil, and in the mixtures, the increase in oxidative stability was proportional to the amount of coconut oil added to sunflower oil. DOI: http://dx.doi.org/10.17807/orbital.v11i4.1226

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