FOODMICS BY 1H NMR FOR MONITORING OF OXIDATIVE STABILITY OF MARGARINES SUBMETED OF HEAT TREATMENT
Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson’s and Alzheimer’s. In this context, the present study describes the use of nuclear magnetic resonance (NMR) spectroscopy and principal component analysis (PCA) to monitor the formation of oxidation products in Brazilian table margarines subjected to the heat treatment at 80, 100, 120, 140, 160 and 180 °C. Lipid profiles were characterized by 1H NMR experiments. Changes due to heat treatment were identified by NMR-PCA models, which indicated triacylglycerol (TAG) as the main descriptor from 160 °C. At this temperature, were identified signals evolution in 1H NMR spectra whose chemical shifts (δ) indicated the formation of aldehydes and dienes. The results were useful to highlight the need for efficient methods to maintain the oxidative stability of this type of food widely used in industrial and home cooking.