Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
Lipid oxidation is one of the main deteriorative reactions that occur during food processing, distribution, storage, and preparation. Changes in lipid structures are responsible for affecting the nutritional value of food as well as its overall quality. Self-oxidation is a purely chemical phenomenon involving radical reactions capable of self-propagation, depending on the type of catalytic action such as temperature, metal ions, free radicals, and pH (Soares, 2002).