ANTIOXIDANTES NATURALES: EFECTO SOBRE LA ESTABILIDAD OXIDATIVA DEL ACEITE DE CHÍA

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

Córdoba

Congreso; V Congreso Internacional de Ciencia y Tecnología de Alimentos; 2014

Ministerio de Industria,Comercio, Minería y Desarrollo Científico Tecnológico. Secretaría de Ciencia y Tecnología. Gobierno de la provincia de Córdoba

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 polyunsaturated fatty acids (PUFAs, linoleic and alinolenic 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 oil oxidative stability. The results showed that chia oil is susceptible to undergo 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 least up to 300 days of storage. Results from this work stressed the influence of the illumination condition on chia oil oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study.