Assessing the Oxidative Stability of Commercial Chia Oil

MARÍA A. GROMPONE; BRUNO IRIGARAY; DENISSE RODRÍGUEZ; NORMA SAMMÁN

Journal of Food Science and Engineering

ELSEVIER

Año: 2013 vol. 3 p. 349 - 356

2159-5828

Abstract: The fatty acid composition as well as the antioxidant composition and content of two commercially available chia oils of different origins were studied. The purpose of this work was the study of the oxidative stability from different methods and the antioxidant content of the chia oils compared with other commercial oils. The oxidative stability of the oils was determined based on the oxidative stability index test (OSI test) conducted at 110 °C and isothermal as well as non-isothermal differential scanning calorimeter (non-isothermal DSC) for the chia oil and the linseed oil. The OSI induction time of chia oil was compared with that of commercially available linseed, canola, sunflower and high-oleic sunflower oils, chia oil being the least stable oil among those studied. The inherent stability value and oxidazibility for linseed oil was lower than the chia oil A may be ascribed to a lower linolenic acid content of the former. The induction time (It) quotient at 110 °C calculated for chia oil A and linseed oil were similar, suggesting a high degree of consistency between the results obtained by the two methods. The activation energy and specific reaction rate constant of chia and linseed oils were compared based on the results of isothermal and non-isothermal DSC. An apparent inconsistency in the experimental data results from the temperature-dependence of the activation energy of each fatty acid which can explain because the methods conditions were different.