Capacidade antioxidante total de óleos vegetais comestíveis
determinantes químicos e sua relação com a qualidade dos óleos
Palavras-chave:
Antioxidantes, Óleos vegetais, Peroxidação de lipídeos, Radicais livresResumo
A capacidade antioxidante total de óleos vegetais comestíveis é determinada por sua composição físico-química e pode estar associada a atributos de qualidade dos óleos, especialmente a sua bioatividade e possivelmente a sua estabilidade oxidativa. Este artigo apresenta os fundamentos dos ensaios de capacidade antioxidante total e avalia criticamente os ensaios aplicáveis na análise de óleos e os pontos críticos nas aplicações dos ensaios para a análise dessas amostras. Discute-se o potencial papel dos componentes químicos dos óleos comestíveis como determinantes da capacidade antioxidante total, assim como a possível relação da capacidade antioxidante com a bioatividade e a estabilidade oxidativa dos óleos. Finalmente, discutem-se evidências de que, caso seja sistematicamente investigado em trabalhos experimentais futuros, o uso de ensaios de capacidade antioxidante total na análise de óleos vegetais pode contribuir para integrar o conhecimento da composição química com a bioatividade e possivelmente com a estabilidade de óleos vegetais específicos. Dessa forma, os ensaios de capacidade antioxidante apresentam potencial para aplicação no controle da qualidade integral de óleos comestíveis.
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