01992naa a2200301 a 450000100080000000500110000800800410001902400550006010000190011524501210013426000090025552011210026465000130138565000180139865000170141665000180143365300200145165300100147165300110148170000190149270000170151170000190152870000220154770000190156970000280158870000170161677300570163321654002024-07-03       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.indcrop.2024.1186912DOI1 aALMEIDA, E. S.  aThe role of carotenes in preventing oxidation during palm oil processingbadsorption studies.h[electronic resource]  c2024  aThis study aims to investigate the impact of carotenes on the oxidation of palm oil under conditions resembling those encountered in industrial settings. We conducted experiments to assess the oxidation of palm oil during the adsorption of carotene (bleaching) using two commercial bleaching earths (ABE and NBE), sepiolite, and two newly synthesized adsorbents (LDH and PHC). The presence of carotenoids in the bleached oil varied depending on the adsorbents' textural properties: ABE, with the highest surface area (269 m2/g), removed up to 97% of carotenes, while LDH, with the lowest surface area (74 m2/g), removed only 2%. Subsequently, we examined oxidation in bleached oil subjected to temperatures up to 210 °C. Remarkably, only oils bleached with ABE, NBE, and PCH—adsorbents that removed more than 85% of carotenes—exhibited pronounced peaks in oxidation spectra. Thus, our findings underscore the protective role of carotenoids in preventing oil oxidation during thermal treatment, as evidenced by the observed relationship between oxidation products and carotene concentration after adsorption.  aRefining  aVegetable oil  aCarotenóide  aÓleo Vegetal  aColor reversion  aDiene  aTriene1 aCARMONA, P. O.1 aMENDONCA, S.1 aDIAS, A. C. B.1 aCASTELLÓN, E. R.1 aCECILIA, J. A.1 aSILVA JÚNIOR, I. J. da1 aMONTEIRO, S.  tIndustrial Crops and Productsgv. 216, 118691, 2024.