Lipid oxidation was studied on the flour of Brazil-nut (Bertolleta excelsa), macadâmia nut (Macadamia integrifoliá) and soybean seed (Glycine max), in enviroments with controlled water activity (Aw) values of 0.51; 0.57; 0.67; 0.75; 0.79 and 0.81 at 35°C. Every 24 hours during 6 days the peroxide value was determined for each Aw in flour with enzyme inactivation (110°C, 2 hours) as well as in flour without inactivation. At low Aw values (up to 0.75) the oxidation by oxigen is the most effective mechanism of deterioration of the lipids. At higher water activity values (0.79 and 0.81) the protective effect of the humidity upon the lipids and the greater mobility of the reagents make the activity of the lipoxigenase the most important mechanism of lipid deterioration.
lipids oxidation; Brazil-nut; macadâmia nut; soybean; flour