Oxidative stability and characterization of quinoa oil extracted from wholemeal and germ flours.

MUFARI JESICA ROMINA; GOROSTEGUI HORACIO; MIRANDA VILLA, PATRICIA PAOLA; BERGESSE ANTONELLA E.; CALANDRI EDGARDO L.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2019

0003-021X

ARTICULO ACEPTADO PARA SER PUBLICADO EN LA JAOCS. A la espera del DOI.Quinoa seeds are a quality source of lipids, highlighting the content and composition of fatty acids and the presence of antioxidants such as tocopherols. Solvent extraction of quinoa oils was carried out from two matrices (wholemeal and germ flours) and in both cases the extraction performance, physical-chemical characteristics and oxidative stability were determined. Oxidative stability of oil was undertaken through an accelerated aging experiment, under storage conditions at 60 °C for 12 days, in which the following parameters were measured: peroxide value, acid value, conjugated dienes and trienes and scavenging radical capacity. The germ flour oil showed greater extraction yields (89.9±0.51% vs. 71.06±0.21%). Both oils presented similar physicochemical parameters, although the tocopherol content was superior in the oil extracted from germ (1354±61 vs. 735±32 mg/Kg oil). At the same time, the last showed a superior oxidative stability; hence the wet milled process produces a minor impact on the compounds responsible for protection against lipid oxidation.