Lipid oxidation is the main process of deterioration of oils and fats that negatively affects the taste of food and its nutritional value. In this research, an implementation study of an oxidative stability analysis method of margarines was carried out, which turn out to be W/O emulsions. An analysis was made of two margarines of different composition in fatty acids at 90, 100, 110 and 120 ± 1.6 ºC. In addition, it was decided to complete the investigation with the study of the oxidative stability of margarine in response to the addition of two different spices (rosemary and turmeric) through the Rancimat test. The study carried out with two margarines of different composition in SFA/UFA demonstrated how the

mandatory)

Los contenidos de las asignaturas de carácter cientí­fico que se imparten en los Grados Universitarios se centran fundamentalmente en conceptos procedentes de grandes descubrimientos cientí­ficos. Sin embargo, los alumnos tienen visiones deformadas de la ciencia ya que se considera que dichos descubrimientos son un producto de mentes perfectas y realidades inmutables. La investigación científica, la comunicación y la aplicación de la ciencia no son etapas independientes, sino que se debe considerar la ciencia, como una actividad social a través de un proceso multidireccional de conocimientos, prácticas, teorías e ideas.  Este proyecto pretende que los alumnos conozcan que la ciencia, la sociedad y la tecnologí­a no se pueden concebir aisladamente, sino que están intrinsicamente relacionadas. A través del trabajo en equipo y trabajando desde distintos ámbitos cientí­ficos y en distintos Grados, hemos pretendido acercar la vida de los científicos al mundo real, situá¡ndolos en el contexto politico- social del momento, para que los alumnos los conozcan mejor y que usando lenguaje periodístico sean los protagonistas que redacten los grandes hitos del momento.

Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.