Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

BODOIRA ROMINA; PENCI MARÍA CECILIA; PABLO RIBOTTA; MARTINEZ MARCELA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2017

0023-6438

The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is composed mainly of triglycerides, in which poly unsaturated fatty acids (PUFAs, linoleic anda-linolenic acids) are present in high amounts. Although it seems clear that such fatty acid composition is favorable from a nutritional point of view, higher contents of linoleic and linolenic acids result in poorer oxidative stability and shorter shelf life of the oil. Antioxidants can increase shelf life of food products by retarding lipid oxidation. The aim of this study was to evaluate the combined effects of the storage condition (300 days under fluorescent light - 800 Lux  - or darkness condition, both at room temperature) with the addition of natural antioxidants (rosemary extract RE;tocopherol, TOC; ascorbyl palmitate, AP) on quality indices related to chia oiloxidative stability. The results showed that chia oil is susceptible to under go a photo-oxidative degradation, resulting in significantly increased amounts of primary oxidation products. Under darkness-storage condition, the addition of AP and TOC together significantly reduced lipid oxidation and improved oil shelf life. Moreover, this combination maintain an acceptable quality at leastup to 300 days of storage. Results from this work stressed the influence of the illumination condition on chia oil oxidative stability, suggesting that thisoil should be stored in containers with light-barrier properties, and may beadded with the antioxidants examined in the current study.