Efeitos da umidade e da temperatura de armazenamento sobre parâmetros de avaliação da qualidade dos grãos, do óleo e de compostos bioativos de soja

Abstract

Soybean is the main oilseed produced in the world, with excellent oil composition, proteins, vitamins and bioactive compounds. The quality of the product being marketed is directly influenced by storage techniques, and the grain moisture, storage temperature and relative humidity are responsible for most of the changes. The aim with the study was to evaluate effects of humidity and temperature of storage on quality parameters of grains, oil and soy bioactive compounds. The grains produced in the municipality of Canguçu in southern Rio Grande do Sul were harvested mechanically with 22% moisture, dry in dryer until their steady humidities study. The kernels were stored in moisture 9, 12, 15 and 18% at temperatures of 11, 18, 25 and 32 ° C. The results indicate that increases in grain moisture and storage temperature cause the greatest reductions in quality, with significant increase of phenolic compounds and consequently its antioxidant activity. Some parameters such as volumetric weight, color, protein, reducing sugar and ashes are more influenced by moisture storage, while for carotenoids and protein solubility temperature is more important, but the use of low temperatures in the same humidity increases preservation of grains.